Preparation Steps

• Make the tzatziki first so flavors can mellow: grate the cucumber into a bowl, sprinkle with a pinch of salt and press or squeeze out as much moisture as possible using a clean towel or paper towels. Transfer to a medium bowl and stir in the Greek yogurt, minced garlic, 1 tablespoon lemon juice, chopped dill, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate for at least 10 minutes.
• Start the rice: combine the rinsed rice and 2 cups water in a small saucepan and bring to a simmer over medium-high heat. Reduce to low, cover and cook until the water is absorbed and rice is tender, about 15–18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
• While the rice cooks, flatten the chicken to even thickness (about 3/4 inch) for quick, even cooking. In a bowl, whisk 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken, coat well and let marinate at room temperature for 10–15 minutes.
• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the chicken and cook until golden and an instant-read thermometer registers 165°F, about 5–7 minutes per side depending on thickness. Transfer to a cutting board and let rest 5 minutes before slicing thinly.
• As the chicken rests, assemble the salad mix: divide the chopped romaine (or greens), halved cherry tomatoes, red onion and olives among four bowls. Spoon warm rice into each bowl alongside the greens.
• Slice the rested chicken across the grain into strips and distribute over the bowls. Spoon generous dollops of chilled tzatziki over each portion of chicken and rice.
• Finish each bowl with crumbled feta, a light drizzle of olive oil and a sprinkle of ground sumac for a bright, tangy lift. Taste and adjust salt and pepper if needed, then serve immediately.