These Greek Chicken Bowls are great to prep ahead of time!
Add all of the ingredients for the marinade to a large ziplock bag. Toss to coat the chicken and refrigerate for 1-2 hours.
Heat a large skillet over medium high heat. Add in the chicken and cook for 4 minutes on each side, or until the chicken reaches 165 degrees F!
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. Squeeze some more lemon juice on top.
Divide the quinoa between four bowls. Top with sliced chicken, feta, pickled onions, tomatoes, cucumber, olives, and tzatziki sauce.
Serve and enjoy!