Creating the Spring Herb Chicken Bowl is straightforward. Follow these steps for a delicious meal:

1. Prepare the Chicken: Begin by preheating your oven to 400°F (200°C). In a bowl, mix olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Coat the chicken breasts with this mixture thoroughly.

2. Bake the Chicken: Place the seasoned chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and juices run clear. Remove from the oven and let them rest for a few minutes.

3. Cook the Quinoa: While the chicken is baking, rinse the quinoa under cold water. In a saucepan, bring the vegetable or chicken broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is fluffy and has absorbed the liquid.

4. Prepare the Vegetables: While the quinoa cooks, chop the cherry tomatoes, bell peppers, and cucumber. Set them aside in a large bowl.

5. Combine Ingredients: Once the chicken is rested, slice it into strips. In the bowl with the chopped vegetables, add the cooked quinoa, sliced chicken, parsley, dill, and lemon juice. Toss everything together gently to combine.

6. Serve: Divide the mixture into bowls. Top with crumbled feta cheese and avocado slices if desired.

These simple steps will lead you to an incredible Spring Herb Chicken Bowl that’s both satisfying and nutritious.