For the Chicken:

1½ lbs boneless chicken thighs or breasts

2 tbsp olive oil

1 tbsp lemon juice

2 garlic cloves, minced

1 tsp dried oregano

Salt and pepper to taste

For the Bowls:

2 cups cooked rice or quinoa

1 cup cherry tomatoes (halved)

1 cucumber (diced)

½ red onion (thinly sliced)

1 cup mixed greens or spinach

½ cup kalamata olives (optional)

For the Creamy Tahini Feta Sauce:

½ cup crumbled feta

2 tbsp tahini

2 tbsp lemon juice

2 tbsp water (to thin)

1 small garlic clove

Salt and pepper to taste