Preparation

• Make the homemade tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber (squeeze out excess water), lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper. Mix well until all ingredients are incorporated. Refrigerate the tzatziki sauce for at least 20-30 minutes to allow the flavors to meld.
• Prepare the quinoa. May rinse quinoa before cooking to remove some starchiness. In a medium saucepan, combine the rinsed quinoa water or chicken broth and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
• Make Honey Harissa Chicken. Cut chicken into small, bite-size pieces and place in a bowl. Add harissa paste, honey, salt, and pepper. Preheat a skillet over medium-high heat and add a generous drizzle of oil. Add the chicken and cook for about 7-10 minutes, or until the chicken is cooked through. The internal temperature should reach 165 degrees. Taste for seasonings and add more salt and pepper as needed.
• Make Greek Salad. Cut the grape tomatoes in half lengthwise. Cut the cucumber into small pieces. Thinly slice the red onions. Toss together and sprinkle with salt.
• Assemble the Mediterranean chicken bowls. Divide the cooked quinoa into bowls as the base. Top with slices of harissa honey chicken. Add a generous scoop of Greek salad. Spoon some tzatziki sauce over the top.
• Garnish with fresh mint, feta cheese, or a drizzle of olive oil if desired.