Greek Bowl with Grilled Chicken and Tzatziki

Wash the chicken breast and pat it dry 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 thoroughly with this mixture and let it marinate in the refrigerator for at least one hour.

Grate 320g of cucumber on the large 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 Greek yogurt, lemon juice, finely chopped dill and mint, and crushed garlic. Add a drizzle of olive oil, salt, and pepper. Refrigerate the sauce until serving.

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