Greek Bowl with Grilled Chicken and Tzatziki

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

For the tzatziki, coarsely grate one of the cucumbers. Lightly salt and let it sit briefly, then firmly squeeze out the excess water. Mix the grated cucumber with Greek yogurt, half of the 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 cherry tomatoes, slice the second cucumber. Mix with the olives, crumbled feta, and the red onion cut into fine rings. Drizzle with the remaining olive oil and lemon juice. Season with pepper and the remaining oregano and basil.