Start with marinating the chicken. Place the chicken breasts, yogurt, olive oil, garlic powder, salt, and pepper in a large resealable plastic bag. Seal the bag, and mix everything together by massaging the bag. Marinate in the fridge for at least 30 minute. (Feel free to do the step the night before! The chicken will tenderize nicely.)
Next make the quinoa (or choose whatever grain you prefer or cauliflower rice). Pour the broth, olive oil, and salt into a medium pot over high heat. Once the liquid come to a boil stir in the quinoa. Cover with a lid, and reduce the temperature to low. Cook for around 15 minutes, and set aside.
Place the chopped vegetables on a baking sheet. Drizzle the olive oil, sprinkle on the salt and pepper, and toss everything using your hands. Spread out the vegetables so they are an even layer. Bake for 15 minutes, then toss them and bake an additional 10 minutes.
For the yogurt sauce, mix together the yogurt, cucumber, garlic powder, salt, pepper, lemon juice, sugar, and dill. Keep refrigerated until serving.
Back to the chicken! By this time the chicken could be good to go. Heat up a large skillet with 1 Tablespoon of olive oil over medium high. Carefully place the marinated chicken into the hot skillet, and cook each side for 7 – 10 minutes. (This cook time will vary depending on how thick your chicken breasts are. If they are about 1/2 inch thick I would reduce the time to 5 minutes for each side. If you have a meat thermometer the internal temp should reach 180 degrees.)
Nutritional Information includes 1/4 cup of the Yogurt Sauce recipe.