Make the marinade: In a bowl, combine the zest of 1 lemon, juice of both lemons, 3 tablespoons olive oil, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add red pepper flakes if you like heat.

Prep the chicken: Pat chicken dry and slice into 1-inch pieces or thin cutlets for quicker cooking. Toss with the marinade and let sit 15–30 minutes (or up to 6 hours in the fridge).

Cook your base: Make rice or quinoa according to package directions. Fluff and set aside. For extra flavor, stir in a pinch of salt and a drizzle of olive oil.

Chop the veggies: Dice cucumber, bell pepper, and red onion. Halve the tomatoes. Roughly chop spinach or kale. Finely chop parsley.

Sear the chicken: Heat a large skillet over medium-high. Add a little olive oil. Cook chicken in a single layer 3–4 minutes per side until golden and cooked through. Avoid crowding; cook in batches if needed. Spoon any pan juices over the chicken.

Optional yogurt sauce: Mix 1/2 cup Greek yogurt with 1 tablespoon lemon juice, 1 small grated garlic clove, 1 tablespoon chopped dill or parsley, and a pinch of salt and pepper.

Assemble bowls: Add 3/4–1 cup cooked rice or quinoa to each container. Top with a handful of greens, a mix of chopped veggies, and a portion of chicken. Sprinkle with parsley and a little feta if using.

Finish with freshness: Drizzle with a teaspoon of olive oil and a squeeze of lemon. Add the yogurt sauce on the side or in a small container.