1 1/2 lb boneless chicken breasts or thighs

3 tbsp olive oil

3 tbsp lemon juice

3 cloves garlic, minced

1 1/2 tsp dried oregano

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

1 large cucumber, chopped

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/3 cup Kalamata olives

3 cups cooked rice or quinoa

1/2 cup tzatziki sauce

1/3 cup feta cheese, crumbled

2 tbsp fresh parsley, chopped

Cook Mode Prevent your screen from going dark

In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
Add chicken to the marinade and toss until evenly coated. Marinate for 15–30 minutes.
Cook chicken on a grill, in a skillet, or under the broiler until golden and the internal temperature reaches 165°F (74°C).
Remove chicken from heat and let rest for a few minutes, then slice into strips.
Prepare vegetables by chopping cucumber, halving tomatoes, and slicing red onion.
Divide cooked rice or quinoa among serving bowls.
Top each bowl with sliced chicken, cucumber, tomatoes, red onion, and olives.
Drizzle with tzatziki sauce and finish with crumbled feta and fresh parsley.

Chicken can be grilled, pan-seared, or broiled.

Keep components separate for easy meal prep.

Swap rice for quinoa, farro, or couscous.

Add roasted vegetables for extra flavor and texture.