For the Greek Chicken:

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika
• ½ tsp ground cumin

For the Bowl Base:

• 2 cups cooked white or brown rice (or quinoa)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• ½ cucumber, grated and squeezed to remove excess water
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried dill (or 1 tbsp fresh dill)
• Salt and pepper, to taste

Optional Toppings:

• Fresh parsley or dill for garnish
• Hummus for extra creaminess
• Warm pita bread on the side