📖 Instructions

1. **Prepare the Chicken Marinade (Plan Ahead!):** In a large bowl or a resealable plastic bag, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper. Stir or shake well to combine all ingredients.
2. **Marinate the Chicken:** Add the boneless, skinless chicken breasts or thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes. For the best flavor, aim for 2-4 hours, or even overnight if you have the time. The longer it marinates, the more tender and flavorful your chicken will be!
3. **Make the Tzatziki Sauce:** While the chicken marinates, prepare your tzatziki. First, grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. This step is crucial for preventing watery tzatziki. In a medium bowl, combine the strained grated cucumber, Greek yogurt, minced garlic, fresh dill, a tablespoon of olive oil, white wine vinegar (or more lemon juice), and a pinch of salt and pepper. Stir well until all ingredients are fully incorporated and the sauce is smooth and creamy. Taste and adjust seasonings if needed. Cover and refriger refrigerate until ready to serve, allowing the flavors to meld. A little time in the fridge makes it even better.
4. **Prepare Your Grains:** Cook your chosen grain (quinoa or rice) according to package directions. For quinoa, typically combine 1 cup quinoa with 2 cups water or broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. For rice, follow your usual method. Once cooked, fluff with a fork and set aside.
5. **Chop the Salad Vegetables:** Wash and prepare all your salad components. Carefully dice the cucumber into small, even pieces, about 1/4 inch. Halve the cherry tomatoes. Thinly slice the red onion against the grain for the best texture and soak it in cold water for 10 minutes to reduce its pungency, then drain well. Crumble your feta cheese.
6. **Cook the Chicken:** Heat a grill pan or outdoor grill to medium-high heat. If using a grill pan, lightly brush it with olive oil. Remove the chicken from the marinade, letting any excess drip off (do not wipe off the marinade). Place the chicken on the hot grill. Cook for 6-8 minutes per side, or until the chicken is golden brown with nice grill marks and cooked through, reaching an internal temperature of 165°F (74°C). The exact cooking time will depend on the thickness of your chicken. Avoid overcooking to keep it juicy.
7. **Rest and Slice the Chicken:** Once cooked, transfer the grilled chicken to a cutting board. Let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. Slice the chicken into bite-sized pieces or strips.
8. **Assemble Your Bowls:** Now for the fun part! Divide the cooked grain evenly among your serving bowls. Arrange the sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese over the grain. Make sure everything looks pretty and colorful!
9. **Add the Tzatziki and Serve:** Spoon a generous dollop of the homemade tzatziki sauce over each bowl. Garnish with a sprinkle of fresh dill or parsley, if desired. Serve immediately and enjoy the fresh, vibrant flavors of the Mediterranean!