In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add chicken breasts and coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Preheat a grill or grill pan over medium heat. Remove chicken from marinade and discard the marinade. Grill the chicken for approximately 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.

While the chicken is cooking, prepare the tzatziki sauce. In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, salt, and pepper. Mix well and set aside in the refrigerator until ready to serve.

Begin with a base of brown rice or quinoa in each bowl. Slice the grilled chicken breast and arrange it neatly on top. Add halved cherry tomatoes, diced cucumber, bell pepper, red onion, and Kalamata olives around the chicken. Sprinkle crumbled feta cheese over the top.

Finish off each bowl with a generous spoonful of tzatziki sauce. Garnish with fresh chopped parsley for a burst of color and flavor.

Enjoy immediately or allow to cool before storing in meal prep containers.