In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a flavorful marinade. Add the chicken breasts, ensuring they are fully coated. Let the chicken marinate for about 15 minutes at room temperature.

Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, carefully place the marinated chicken in the skillet. Cook for 5–7 minutes on each side, or until golden brown and reaches an internal temperature of 165°F. Remove chicken from the skillet and let it rest.

While the chicken is cooking, warm your cooked rice in a saucepan over low heat or in the microwave until fluffy. Then, divide the rice evenly among four bowls.

After resting, slice the cooked chicken breast into thin strips. Arrange the sliced chicken attractively on top of the warm rice in each bowl.

On each bowl, layer fresh veggies including diced cucumber, halved tomatoes, sliced onion, and Kalamata olives. Sprinkle crumbled feta cheese over the top.

Top each bowl with a generous drizzle of tzatziki sauce.

Garnish each bowl with chopped fresh parsley and serve immediately.