Greek Bowl with Grilled Chicken and Tzatziki

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

For the tzatziki, coarsely grate one cucumber, salt it, and let it sit briefly. Squeeze out the excess water vigorously. Mix the grated cucumber with yogurt, half of the lemon juice, chopped dill, mint, and pressed garlic. Season with 1 tbsp olive oil, salt, and pepper, then chill.

Quarter the cherry tomatoes, slice the second cucumber. Mix with the olives, crumbled feta, and red onion cut into fine rings. Drizzle with the remaining olive oil and lemon juice, and season with pepper and a little oregano.