Marinade

• 1.5 pounds boneless skinless chicken thighs or breasts (Thighs are recommended for tenderness.)
• 3 tablespoons olive oil (Use good quality for better flavor.)
• 2 tablespoons fresh lemon juice and zest
• 3 cloves garlic, minced (Fresh garlic is preferred.)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Greek yogurt (optional) (For added tenderness.)

Fresh Vegetable Toppings

• 1 medium cucumber, chopped (Crunchy and cool.)
• 1 cup cherry or Roma tomatoes, halved
• 1/2 medium red onion, thinly sliced (Soak in cold water if too sharp.)
• 1 medium bell pepper, any color, chopped
• 1/2 cup Kalamata olives, pitted (Briny and rich.)
• 1/2 cup feta cheese, crumbled (Creamy and salty.)
• 1/4 cup fresh herbs (dill, parsley, oregano), chopped (Sprinkle generously before serving.)

Base

• 2 cups cooked rice or quinoa (or chopped romaine) (Use microwave for convenience.)

Tzatziki Sauce

• 1 cup Greek yogurt (Base for the sauce.)
• 1/2 cup grated cucumber, squeezed dry
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper