Greek bowl with grilled chicken and tzatziki

Wash the chicken breast and dry it with a paper towel. In a small bowl, mix 4 tablespoons of olive oil with 2 tablespoons of dried oregano and 2 tablespoons of dried basil. Add salt and pepper to taste. Rub the chicken meat well with this mixture and leave it to marinate in the refrigerator for at least an hour.

Grate 320g of cucumber on a coarse grater. Sprinkle a little salt over it and let it sit for a few minutes to release water, then squeeze it very well. In a bowl, mix the squeezed cucumber with the Greek yogurt, lemon juice, finely chopped dill and mint, and crushed garlic. Add a splash of olive oil, salt, and pepper. Keep the sauce cold in the refrigerator until serving.

Slice the remaining 300g of cucumber and cut the cherry tomatoes into quarters. In a large bowl, mix them with the olives, crumbled feta cheese, and sliced red onion. Drizzle everything with olive oil and lemon juice. Season with pepper, oregano, and dried basil.