Marinate the Chicken: In a medium mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken chunks and toss well to ensure every piece is coated. Set aside to marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge. The flavour profile is quite similar to my popular Lemon Garlic Chicken, but with that distinctive oregano kick.

Cook the Quinoa: While the chicken marinates, place the rinsed quinoa and the stock (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.

Prepare the Tzatziki: Grate the half cucumber into a clean tea towel or a few layers of kitchen paper. Squeeze it firmly over the sink to remove as much excess water as possible. This is the most crucial step for a thick, creamy sauce! In a small bowl, mix the squeezed cucumber, Greek yoghurt, minced garlic, fresh dill, lemon juice, and salt. Stir to combine and set aside. The history of tzatziki is fascinating, with variations found across the Middle East and Southeast Europe.

Prepare the Vegetables: Chop your cherry tomatoes, dice the other cucumber, and thinly slice the red onion. Have your olives and crumbled feta ready for assembly.

Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Cook for 4-6 minutes on each side, until golden brown and cooked through. I find that letting the chicken get a nice, deep colour on the outside adds so much flavour.

Check for Doneness: The chicken should be white all the way through, with no pink remaining. For complete certainty, you can use a meat thermometer; it should read 74°C, as recommended by the Food Standards Agency.

Assemble the Bowls: Divide the fluffed quinoa among four bowls. Top with the cooked chicken, tomatoes, cucumber, red onion, and Kalamata olives. Sprinkle generously with crumbled feta cheese and finish with a large spoonful of the homemade tzatziki.