Greek Chicken Bowls with Tzatziki Sauce

In a large bowl, combine the chicken, olive oil, oregano, garlic powder, salt, pepper, and red pepper flakes (if using). Toss to coat the chicken evenly. Let the chicken marinate for at least 30 minutes, or up to 24 hours for more flavor.
Grill the Chicken and Veggies:

Preheat the grill to medium heat. Grill the chicken for 5-7 minutes per side, or until it is cooked through and the internal temperature reaches 165°F (74°C). Remove from the grill and set aside.
Grill the red bell pepper and onion slices for about 5 minutes, or until softened and slightly charred. Set aside.
Make the Tzatziki Sauce:

In a medium bowl, combine the Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until ready to serve.
Assemble the Bowls:

Divide the cooked rice or quinoa evenly between two bowls. Top each bowl with sliced chicken, grilled vegetables, crumbled feta cheese, and a generous drizzle of tzatziki sauce.
Garnish with fresh parsley and serve.
Serving and Storage Tips: