Mediterranean-Style Chicken and Quinoa Bowls:

1. Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is tender. Remove from heat, fluff with a fork, cover, and keep warm.
2. Pat chicken dry with paper towels. Rub with oil, oregano, garlic powder, salt and pepper.
3. Heat a grill or grill pan to medium-high heat. Add chicken, and cook undisturbed until lightly charred, about 5-6 minutes. Flip and cook until chicken is fully cooked through and an internal temperature of at least 165°F is reached, about 4-6 minutes. Transfer chicken to a cutting board and let rest for 5 minutes, then thinly slice against the grain.
4. Divide quinoa among serving bowls. Top bowls evenly with chicken, cucumber, red onion, and tomatoes. Top generously with Good Foods Feta Cucumber Dip. Garnish with parsley and dill, and serve.

• 1 cup dry quinoa, rinsed

• 2 cups water or chicken broth

• 2 boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil, divided

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1 cup cucumber, diced

• 1/2 cup thinly sliced red onion

• 1 cup cherry tomatoes, halved

• 1 pkg Good Foods Feta Cucumber Dip

• Chopped fresh parsley, for garnish

• Chopped fresh dill, for garnish