Place chicken breasts in a shallow dish or zip-top bag. Add olive oil, lemon juice, and salt and pepper to taste. Toss to coat and refrigerate for at least 30 minutes.

For deeper flavor, marinate up to 4 hours. Avoid much longer for delicate chicken.

Tip: Add a pinch of dried oregano or crushed garlic clove for extra flavor.

Heat a grill pan or skillet over medium-high heat. Sear the chicken 6–7 minutes per side until cooked through at 165°F.

Alternatively, preheat the oven to 400°F. Sear chicken in an oven-safe pan for 2 minutes per side, then transfer to the oven for 12–15 minutes.

Tip: Pound thicker chicken breasts to ensure even cooking.

Rinse quinoa under cold water. Combine with 2 cups of water in a saucepan.

Bring to boil, reduce to low, cover, and simmer until liquid is absorbed (quinoa ~15 minutes; white rice ~15–20 minutes; brown rice ~40–45 minutes).

Fluff with a fork.

Dice the cucumber, tomato, bell pepper, and red onion into bite-sized pieces.

Toss lightly with a pinch of salt and squeeze of lemon if desired.

Tip: Soak diced red onion in cold water for 5–10 minutes to mellow the flavor.

Mince garlic finely and mix into Greek yogurt. Add salt and chopped herbs.

For a thinner sauce, stir in water or lemon juice.

Optional: Grate half a cucumber into the yogurt for a more traditional tzatziki.

Tip: For a super-smooth sauce, use a blender or food processor.

Place quinoa or rice at the bottom of each bowl.

Slice the rested chicken and arrange it over the grain with fresh diced veggies.

Spoon tzatziki on top and finish with fresh herbs.

For a vegetarian option, replace chicken with roasted chickpeas or grilled halloumi.

For added spice, mix harissa or Aleppo pepper into the marinade.

To keep bowls fresh, store components separately and assemble before serving.