Marinate the Chicken: In a medium mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken pieces and stir until everything is well coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight for the best flavour.

Cook the Quinoa: While the chicken is marinating, cook the quinoa according to the package directions. Typically, this involves simmering 1 part quinoa with 2 parts water for about 15 minutes until the water is absorbed. Once cooked, fluff it with a fork and set it aside to cool slightly.

Prepare the Tzatziki: In a small bowl, mix together the Greek yoghurt, grated and squeezed cucumber, minced garlic, fresh dill, and a squeeze of lemon juice. Season with a pinch of salt and pepper. Stir well and place in the fridge until you're ready to serve. For more on this classic sauce, you can read about its origins on Wikipedia.

Chop the Vegetables: Prepare your fresh components by dicing the second cucumber, halving the cherry tomatoes, and thinly slicing the red onion. You can combine these in a bowl or keep them separate for assembly.

Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Add the marinated chicken pieces to the hot pan in a single layer (you may need to do this in two batches). Cook for 4-6 minutes on each side, until the chicken is golden brown and cooked all the way through.

Assemble the Bowls: To build your Greek chicken bowls, start by dividing the cooked quinoa among four bowls. Top with the cooked chicken, a generous spoonful of the fresh tomato and cucumber salad, some sliced red onion, and Kalamata olives. Finish with a dollop of tzatziki and a sprinkle of crumbled feta cheese. Serve immediately.