Greek chicken bowl with tzatziki, cucumber and red onion

Cut the chicken breast into 2-3 cm chunks. In a bowl, mix the Greek yogurt, 2 tablespoons of the olive oil, half the crushed garlic, the juice of half the lemon, oregano, salt and pepper. Toss the chicken in the marinade, cover and refrigerate for at least 30 minutes (longer is fine, even overnight).

While the chicken marinates, cook the rice according to the package instructions and keep it warm, covered, until serving.

Coarsely grate half the cucumber, sprinkle with a little salt and let sit for 10 minutes, then squeeze the liquid out firmly, either by hand or in a clean tea towel. Stir the grated cucumber into the tzatziki portion of Greek yogurt along with the remaining garlic, the juice from the other lemon half, the dried dill, salt and pepper. Chill until serving.

Dice the remaining cucumber, halve the cherry tomatoes and thinly slice the red onion. Toss together in a bowl with 1 tablespoon of the olive oil, salt and pepper, and set aside.

Heat the last tablespoon of olive oil in a large pan over fairly high heat. Cook the chicken in two batches, about 3-4 minutes per side, until browned on the outside and cooked through with no pink left (internal temperature around 74°C/165°F) - small pieces overcook fast, so pull them as soon as they're done. Remove from the pan and rest for 3-4 minutes.

Divide the warm rice between four bowls. Arrange the chicken, cucumber-tomato salad, crumbled feta and kalamata olives (if using) on top.

Top each bowl with a generous spoonful of tzatziki and garnish with fresh dill. Serve right away.