Greek Bowl with Grilled Chicken and Tzatziki

Wash the chicken breast and pat dry. Mix 4 tbsp olive oil with 2 tsp dried oregano. Season with salt and pepper. Massage the marinade into the meat and let it marinate in the refrigerator for at least 1 hour.

For the tzatziki, coarsely grate one of the cucumbers, salt it, and let it sit briefly to draw out water. Squeeze out the excess water well. Mix the grated cucumber with Greek yogurt, lemon juice, chopped herbs (dill and mint), and pressed garlic. Refine with a dash of olive oil and season with salt and pepper. Chill.

Quarter the tomatoes, slice the second cucumber. Mix with the olives, crumbled feta, and finely sliced red onion. Drizzle with a little olive oil and lemon juice. Season with pepper and the remaining oregano.