Marinate the chicken: In a bowl, combine 2 tablespoons olive oil, lemon zest, juice, garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Marinate at least 30 minutes, ideally 2–4 hours in the fridge.

Make the tzatziki: Squeeze excess moisture from the grated cucumber with a towel. Stir together Greek yogurt, cucumber, dill, 1 tablespoon lemon juice, a pinch of salt, and pepper. Chill until serving.

Prep the veggies: Halve cherry tomatoes, chop cucumber, thinly slice red onion, and pit/slice olives. Crumble feta. Set aside.

Cook the grains: Prepare quinoa, brown rice, or farro according to package directions. Fluff and cool slightly.

Cook the chicken: Grill, bake, or pan-sear. For stovetop, heat a skillet over medium-high with a drizzle of olive oil. Cook chicken 5–7 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

Toss a quick salad base: In a bowl, combine spinach or arugula with a splash of olive oil, red wine vinegar, salt, and pepper. Keep it light; the tzatziki will add creaminess later.

Assemble the plates: Add a scoop of grains and a handful of greens to each plate or bowl. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Add a spoonful of tzatziki and a squeeze of lemon. Drizzle with a little olive oil.

Finish and serve: Sprinkle with extra dill or oregano. Add optional chickpeas or roasted peppers for more fiber and flavor.