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Preheat oven to 450 degrees.
Chop veggies, and toss in olive oil and Greek seasoning blend. Pour onto a baking sheet in a single even layer.
Roast for 15-20 minutes, until veggies are soft and slightly browned.
Remove from oven.
Use a meat mallet to pound chicken to even thickness, then place in a zip top bag and cover with Greek Chicken Marinade.
Marinade chicken for up to 12 hours but at least 2-3 hours.
Preheat grill over medium-high heat (to about 425 - 450).
Brush grill grates lightly with olive oil.
Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken reaches 160 - 165 degrees in thickest part of the chicken using an instant read thermometer.
Let chicken rest 5 minutes, then slice for bowls.
Dice cucumbers, tomatoes, and red onion, and mix in a bowl, toss with a little lemon juice, and salt and pepper.
Divide quinoa between four bowls.
Divide and evenly distribute grilled vegetables, cucumber salad, olives and chicken.
Sprinkle with feta cheese and serve with fresh dill garnish.
Serve with pita bites, or pieces of sliced pita bread.