For the Chicken:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Bowls:

• 2 cups cooked brown rice or quinoa
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/4 red onion (thinly sliced)
• 1/4 cup Kalamata olives (sliced)
• 1/4 cup crumbled feta cheese
• Chopped fresh parsley for garnish

For the Creamy Tahini Feta Sauce:

• 1/4 cup crumbled feta
• 2 tablespoons tahini
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic (minced)
• 2–3 tablespoons water (to thin)
• Pinch of salt and pepper