• In a medium bowl, whisk yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, salt and pepper; taste for seasoning and add more salt and pepper as desired.
• To marinate the chicken, scoop ½ cup of yogurt mixture into a medium bowl. Add chicken and stir to coat; cover and refrigerate for at least 30 minutes and up to 3 hours.
• Cover and refrigerate remaining yogurt mixture.

Bake the Chicken

• When you're ready to bake the chicken, preheat oven to 425˚F.
• Brush a 9x13-inch baking dish with olive oil or coat with cooking spray.
• Shake any excess marinade off of chicken and arrange in a single layer in prepared baking dish, leaving a little space between each one. Bake in preheated oven for 15 to 20 minutes, until the internal temperature reaches 155-160℉. Transfer chicken to cutting board and let rest 5 minutes (internal temperature should reach at least 165℉). Thinly slice chicken.

Cook the Quinoa (2 Options)

• While the oven preheats and chicken bakes, cook the quinoa either in a rice cooker (my preferred method) or on the stovetop. (Quinoa can be cooked and cooled, then refrigerated for up to 5 days.)
• Rice Cooker Instructions: Add quinoa, water and salt (optional) to a rice cooker and stir to combine. Cook on white rice setting (25 to 35 minutes, depending on brand). Once done, let stand 5 minutes, then fluff with fork and turn rice cooker off to allow quinoa to cool slightly.
• Stovetop Instructions: In a saucepan, combine quinoa, water and salt (if using) and bring to boil. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 5 minutes more. Fluff with fork and set aside to cool slightly.

Assemble the Bowls

• Drizzle cooked quinoa with 3 tablespoons of olive oil and 2 tablespoons lemon juice. Season lightly with salt if desired and toss to coat.
• Divide seasoned quinoa among 6 serving bowls. Top each bowl evenly with tomatoes, cucumbers, olives, feta, avocado, almonds and sliced chicken. Drizzle remaining yogurt mixture evenly over each bowl; garnish with crushed red pepper and parsley if desired and serve.