Greek Chicken Bowl

In a medium bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

Place the chicken in the bowl, ensuring it is well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil.

Remove the chicken from the marinade, letting the excess drip off. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Let the chicken rest for 5 minutes, then slice it into strips or bite-sized pieces.

Prepare the rice or quinoa according to package instructions. If using greens, rinse and pat them dry.

Divide the rice, quinoa, or greens among four bowls.

Arrange the chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese on top of each bowl.

Dollop tzatziki sauce over the bowl or serve it on the side.

Sprinkle with fresh parsley or dill and serve with lemon wedges for extra brightness.