Grate ½ an English cucumber and squeeze out the excess liquid using a kitchen towel. Mix with 1 cup of Greek yogurt, 1 minced garlic clove, juice of ½ a lemon, 1 tablespoon of dried dill, and a pinch of salt. Cover and refrigerate.

Cut 1 pound of chicken breasts into bite-sized chunks. Combine with 2 tablespoons of olive oil, juice of 1 lemon, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, salt, and black pepper. Mix and let marinate for at least 15 minutes.

Preheat grill to medium-high heat. Cook marinated chicken for 4-6 minutes on each side until golden brown and cooked through. Let rest for 5 minutes before slicing.

Rinse 1 cup of white quinoa under cold water. Combine with 2 cups of water or chicken broth and ½ teaspoon of salt in a pot. Bring to boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let sit covered for 5 minutes.

Divide cooked quinoa into bowls. Add sliced grilled chicken, diced cucumbers, halved cherry tomatoes, sliced olives, and red onion. Top with crumbled feta and a scoop of tzatziki. Sprinkle with dill flakes.