For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Bowls:

• 1 cup cooked quinoa or rice
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• Fresh parsley for garnish

For the Creamy Tahini Feta Sauce:

• 1/4 cup tahini
• 1/4 cup crumbled feta cheese
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 2–3 tablespoons water (to thin)
• Salt and pepper to taste