For the Mediterranean Chicken

• 1 1/2 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 1/2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the Herb Feta Sauce

• 1 cup crumbled feta cheese
• 3/4 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 small garlic clove, finely grated
• 2 tablespoons chopped fresh parsley and/or dill
• 1/4 teaspoon black pepper
• 1–2 tablespoons water (to thin if needed)

For the Bowl Base

• 2 cups cooked jasmine rice, basmati, or quinoa
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Pinch of salt