In a large mixing bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of lemon juice, minced garlic from 3 cloves, and 1 tablespoon of dried oregano. Add the 1.5 pounds of chicken, coating thoroughly. Cover with plastic wrap and marinate for at least 30 minutes, ideally up to 2 hours.

Heat a large skillet over medium-high heat. Add marinated chicken and cook for about 8-10 minutes, flipping halfway through cooking until juices run clear and internal temperature reaches 165°F.

Prepare 2 cups of cooked quinoa or basmati rice according to package instructions. If using dried grains, rinse and simmer until fluffy, about 15-20 minutes for quinoa.

Chop your vegetable toppings: dice 1 large cucumber, halve 1 cup of cherry tomatoes, and thinly slice half a red onion.

Assemble bowls with a scoop of quinoa or rice as the base, layer cooked chicken, and top with chopped cucumbers, halved cherry tomatoes, sliced red onions, and ½ cup of Kalamata olives.

Sprinkle with ½ cup of crumbled feta cheese and add a dollop of tzatziki sauce to finish.