Prep the marinade. In a bowl, whisk together zest and juice of 2 lemons, 1/3 cup olive oil, 2 tablespoons chopped parsley, 1 tablespoon chopped oregano, 1 teaspoon chopped thyme, 2 minced garlic cloves, 1 teaspoon Dijon, 1 teaspoon honey, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes.

Marinate the chicken. Pat chicken dry and cut breasts into evenly sized cutlets if needed. Add to the marinade, toss to coat, and chill for at least 30 minutes and up to 8 hours. The longer it sits, the more flavorful it becomes.

Cook your base. Prepare rice, quinoa, or farro according to package directions. For extra flavor, cook grains in broth with a pinch of salt. Fluff and keep warm.

Make the yogurt sauce. Stir together 3/4 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 small grated garlic clove, a pinch of salt, and chopped parsley. Adjust thickness with a splash of water if needed.

Prep the vegetables. Halve cherry tomatoes, slice cucumber, and thinly slice red onion. Toss onion with a squeeze of lemon and a pinch of salt to mellow the bite.

Heat the grill or pan. Preheat a grill to medium-high and oil the grates. No grill? Use a grill pan or cast-iron skillet on the stovetop over medium-high heat.

Grill the chicken. Remove chicken from marinade, letting excess drip off. Grill 4–6 minutes per side for breasts (thighs may need an extra minute or two), until the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

Build the bowls. Add a scoop of grains or greens to each bowl. Top with sliced chicken, tomatoes, cucumber, and red onion. Add avocado and feta if using.

Finish with flavor. Spoon on the yogurt sauce. Add a squeeze of fresh lemon, a drizzle of olive oil, and a scatter of chopped herbs. Taste and adjust salt and pepper.

Serve. Enjoy warm, or let everything cool and pack for meal prep. These bowls are great eaten cold or reheated (sauce on the side).