Marinate the chicken. In a bowl, whisk lemon zest, lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Add chicken and toss to coat. Let it sit for at least 20–30 minutes (or up to 12 hours in the fridge for deeper flavor).

Prep the cottage cheese base. In a blender or food processor, combine cottage cheese, garlic, lemon juice, olive oil, and dill or parsley. Blend until mostly smooth. Season with a pinch of salt and pepper. Adjust lemon or herbs to taste.

Chop the veggies. Dice the cucumber, halve the tomatoes, and thinly slice the red onion. If onions taste too sharp, soak the slices in cold water for 10 minutes, then drain.

Cook the grains. Prepare brown rice, quinoa, or farro according to package directions. Fluff and keep warm. Leftover grains also work well here.

Cook the chicken. Heat a large skillet or grill pan over medium-high. Add a light drizzle of oil. Sear chicken 4–6 minutes per side (thighs may need longer) until browned and cooked through. Internal temperature should reach 165°F. Rest 5 minutes, then slice or cube.

Assemble the bowls. Spoon a generous layer of the cottage cheese base into each bowl. Add a scoop of warm grains. Top with sliced chicken, cucumbers, tomatoes, red onion, olives, and feta.

Finish with freshness. Add chopped herbs, a squeeze of lemon, and a small drizzle of olive oil. Taste and adjust salt and pepper as needed.

Optional extras. Toss in greens for volume, add pepperoncini for heat, or a spoonful of hummus for extra creaminess and fiber.