Greek Chicken and Rice Bowl

In a bowl, combine olive oil, Greek yogurt, lemon zest, paprika, onion powder, dried oregano, and salt to create the chicken marinade.

Add the boneless, skinless chicken thighs to the marinade and mix until they are fully coated.

Cook the marinated chicken in a hot skillet over medium-high heat until golden brown and cooked through, about 6-8 minutes per side.

While the chicken cooks, prepare the salad. In a separate bowl, combine the diced cucumber, red onion, green bell pepper, quartered cherry tomatoes, halved olives, chopped parsley, and crumbled feta cheese.

Dress the salad with extra virgin olive oil, a sprinkle of dried oregano, and fresh black pepper. Toss gently to combine.

To make the tzatziki sauce, combine grated cucumber, Greek yogurt, chopped dill, lemon juice, olive oil, minced garlic, salt, and pepper in a bowl.

Stir the tzatziki until all ingredients are well incorporated.

To assemble the bowls, start with a base of cooked rice.

Top the rice with the cooked chicken thighs.

Add a generous portion of the Greek salad over the chicken and rice.

Finish with a dollop of tzatziki sauce and an extra sprinkle of fresh dill for garnish.