Greek Chicken & Marinade

• 1.5 pound chicken breast or thighs, boneless and skinless
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Tzatziki Sauce

• 1 cup plain Greek yogurt (dairy-free if preferred)
• 1/2 cucumber, grated and squeezed to remove excess water
• 1-2 cloves garlic, minced
• 1 tablespoon olive oil (optional)
• 1 tablespoon lemon juice
• 1 teaspoon dried or 1 tablespoon fresh dill
• Salt and pepper to taste

Sorghum or Quinoa

• 1 cup sorghum or quinoa, uncooked
• 3 cups water or chicken broth (if using quinoa, use 2 cups chicken broth)
• 1/2 teaspoon salt

Bowl Ingredients

• 2 cups arugula
• 1/4 cup pepperoncinis, chopped
• 1/4 cup kalamata olives
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced
• 1/2 red onion, chopped
• 1/4 cup crumbled feta or dairy-free feta
• Garnish: fresh parsley or dill, chopped, and lemon slices