Greek Chicken Bowls

Pat the chicken dry with a paper towel and season with salt, pepper, and lemon juice.

Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden brown and fully cooked through.

Let the chicken rest for a few minutes, then slice it into even pieces.

In a large bowl, combine cooked quinoa or brown rice, diced cucumber, halved cherry tomatoes, diced red onion, sliced olives, crumbled feta, and chopped parsley. Toss gently.

In a small bowl, mix Greek yogurt, minced garlic, dill, salt, and lemon juice to make the tzatziki sauce.

To assemble, spoon grain and veggie mix into bowls, top with sliced chicken, and drizzle with tzatziki. Serve immediately.