Whisk together 3 tablespoons olive oil, 2 cloves minced garlic, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the marinade.

Place the chicken breasts in a shallow dish, pour the marinade over them, and turn to coat. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

Grill over medium-high heat about 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C) or bake at 400°F (200°C) for 18 to 25 minutes. Let rest for 5 minutes, then slice.

Prepare brown rice or quinoa according to package directions. Fluff with a fork and keep warm.

Dice the cucumber, halve the cherry tomatoes (or chop larger tomatoes), thinly slice the red onion, and slice the bell peppers into bite-sized strips.

Grate a small cucumber and squeeze out excess water. Stir into 1 cup strained Greek yogurt with 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon chopped dill, and salt to taste.

Spoon rice or quinoa into bowls, add sliced chicken with a mix of the chopped vegetables. Sprinkle feta over everything and top with a dollop of tzatziki.

Scatter chopped parsley and mint on top and serve immediately.