Greek Chicken Bowls with Cucumber-Tomato Salad

From the garden

• 2 medium cucumbers, chopped
• 2 medium ripe tomatoes, chopped
• ¼ medium red onion, very thinly sliced
• ¼ cup fresh herbs (dill, mint, or parsley), chopped

From the pantry

• 1½ lb boneless chicken breasts, cut into 1-inch pieces
• 1½ cups long-grain rice — dry
• ¾ cup plain Greek yogurt
• ½ cup crumbled feta (optional)
• 2 lemons
• 4 tbsp olive oil
• 2 tsp dried oregano
• 1 tbsp red wine vinegar
• salt — to taste
• black pepper

1. Toss the chicken with half the olive oil, the juice of one lemon, the oregano, and a good pinch of salt and pepper. Marinate 15 minutes (or up to a day ahead) while the rice cooks.
2. Cook the rice according to the package. Meanwhile, toss the cucumbers, tomatoes, red onion, and herbs with the remaining olive oil, the vinegar, and salt to taste — let the salad sit so the juices mingle.
3. Stir the yogurt with the juice of half the remaining lemon and a pinch of salt for the sauce.
4. Cook the chicken in a hot skillet (or thread onto skewers for the grill) 6–8 minutes, turning once or twice, until browned at the edges and cooked through.
5. Build bowls: rice, chicken, a big scoop of salad, a spoonful of yogurt sauce, feta if using, and the last lemon in wedges.