📖 Instructions

1. **Step 1: Prepare the Chicken Marinade.** In a medium mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Place the chicken breasts into the bowl, ensuring they are fully coated in the marinade. You can use tongs or your clean hands to really get that marinade everywhere. Cover the bowl and refrigerate for at least 30 minutes, but for the best flavor, aim for 2-4 hours. If you're really on top of things, you can even do this overnight!
2. **Step 2: Make the Tzatziki Sauce.** While the chicken is marinating, let's get that amazing tzatziki going. First, grate the cucumber using the large holes of a box grater. This is important: place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. This step prevents your tzatziki from becoming watery, nobody wants that! In a small bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, chopped fresh dill, lemon juice, and a pinch of salt. Mix everything well until combined. Taste and adjust seasoning if needed. Cover and refrigerate until serving to allow the flavors to meld beautifully.
3. **Step 3: Cook the Rice (or Quinoa).** Follow the package instructions to cook your rice or quinoa. For white rice, typically it’s 1 cup rice to 2 cups water, simmered for about 18 minutes until tender and all the water's absorbed. Fluff it with a fork once it's done. If you want, you can add a tiny bit of salt to the water for extra flavor.
4. **Step 4: Prepare the Vegetables.** While the rice cooks, wash and chop your cucumber, tomatoes, and slice the red onion. Remember, consistency in your chopping makes for a prettier bowl. Set these aside in separate small bowls, ready for assembly.
5. **Step 5: Grill the Chicken.** Heat your grill pan or outdoor grill over medium-high heat. If using a grill pan, lightly brush it with a bit of olive oil to prevent sticking. Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill. Cook for about 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should have nice grill marks and be juicy. Don't overcook it! Once done, remove from the grill and let it rest on a cutting board for 5 minutes before slicing it into bite-sized pieces. Resting is crucial for juicy chicken.
6. **Step 6: Assemble Your Greek Chicken Bowls.** Now for the fun part! Divide the cooked rice evenly among four serving bowls. On top of the rice, arrange the sliced grilled chicken, chopped cucumber, tomatoes, sliced red onion, and Kalamata olives. Sprinkle generously with crumbled feta cheese. Finally, dollop a generous spoonful (or two!) of that delightful homemade tzatziki sauce over everything. Serve immediately and enjoy your little piece of Mediterranean paradise!