In a mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 2 minced garlic cloves, ½ teaspoon of smoked paprika, and salt and pepper to taste. Add the 1 pound of boneless, skinless chicken to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 15 minutes, or overnight for more robust flavor.

Heat a skillet over medium heat and add a drizzle of olive oil once hot. Place the marinated chicken in the skillet and cook for 6 to 7 minutes on each side, until golden brown and the internal temperature reaches 165°F (75°C). Alternatively, you can preheat a grill or grill pan and cook for 5 to 6 minutes per side for a smoky flavor. Once done, let the chicken rest for 5 minutes before slicing into strips.

In a separate bowl, combine 1 cup of plain Greek yogurt, ½ grated cucumber (squeezed to remove excess water), 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, and 1 tablespoon of chopped fresh dill. Mix well until all ingredients are thoroughly combined, adjusting the salt and pepper to taste for a crisp, refreshing tzatziki sauce that perfectly complements your Mediterranean Chicken Tzatziki Bowls.

Start by placing a generous scoop of 2 cups of cooked rice, quinoa, or cauliflower rice in each bowl as the base. Arrange your sliced chicken on top, then layer on the 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, ½ thinly sliced red onion, ¼ cup of Kalamata olives, and ¼ cup of crumbled feta cheese. Drizzle the tzatziki sauce generously over the top or serve it on the side, finishing with a sprinkle of fresh parsley or dill for a vibrant presentation.