Make the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, 2 cloves of minced garlic, oregano, 1 tsp salt, and pepper.

Marinate Chicken: Add the chicken breasts to the bowl and toss to ensure they are fully coated. Let it marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.

Cook Quinoa: Rinse the quinoa. In a small saucepan, bring the water or chicken broth to a boil. Add the quinoa, reduce heat to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

Cook Chicken: Heat a large skillet over medium-high heat. Place the marinated chicken breasts in the skillet and cook for 6-8 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer to a cutting board and let it rest for 5-10 minutes before slicing.

Make Tzatziki: While the chicken cooks, prepare the sauce. Grate the cucumber and use a clean towel or paper towels to squeeze out all excess moisture. In a small bowl, combine the Greek yogurt, squeezed cucumber, 1 tbsp lemon juice, fresh dill, 1 clove minced garlic, and 1/4 tsp salt. Stir until well combined.

Assemble the Bowls: Divide the cooked quinoa evenly among four bowls. Top with the sliced chicken, halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. Finish with a generous dollop of tzatziki sauce and a sprinkle of crumbled feta cheese.