Step 1
Mix Greek yogurt oregano lemon juice black pepper and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
Step 2
Combine chicken broth quinoa and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed about 20 minutes.
Step 3
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Step 4
Cook under the preheated broiler until the skin of the peppers has blackened and blistered 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
Step 5
Place tomatoes chickpeas olives and onion each into a separate bowl.
Step 6
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 7
Combine olive oil vinegar feta cheese lemon juice black pepper oregano dill and granulated garlic in a bowl. Whisk dressing making sure to break up feta cheese.
Step 8
Grill chicken until no longer pink in the center and the juices run clear 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
Step 9
Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers roasted peppers tomatoes olives chickpeas and red onions around the perimeter of the bowl. Add chicken.
Step 9
Whisk dressing really well and spoon equally over bowls.