Cook the rice: Rinse the rice until the water runs clear. In a saucepan, heat 1 tablespoon olive oil over medium heat, add rice, and toast for 1 minute. Pour in broth or water, add salt, bring to a boil, then cover and simmer until tender (about 15 minutes for white rice or 40 minutes for brown). Fluff with a fork and keep covered.

Marinate the chicken: In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken, toss to coat, and let sit for 15–20 minutes on the counter while you prep the vegetables.

Prep the produce: Slice zucchini into half-moons. Halve tomatoes, dice cucumber, slice red onion, and chop herbs. Set aside your feta, olives, and tzatziki.

Sear the zucchini: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. When shimmering, add zucchini in a single layer. Season with a pinch of salt and pepper. Cook 4–6 minutes, tossing occasionally, until lightly charred but still crisp-tender. Transfer to a plate.

Cook the chicken: In the same skillet, add a touch more oil if needed. Add the marinated chicken in a single layer (work in batches to avoid steaming). Cook 6–8 minutes, turning occasionally, until browned and cooked through. If there’s marinade left in the bowl, drizzle a little into the pan in the last minute to glaze the chicken.

Adjust seasoning: Taste the chicken and zucchini. Add a squeeze of lemon or a pinch of salt if needed. Brightness is key here.

Assemble the bowls: Add a scoop of rice to each bowl. Top with chicken and zucchini. Add tomatoes, cucumber, red onion, and olives. Sprinkle with feta and herbs. Spoon over tzatziki and finish with a lemon wedge.

Optional finishing touch: Drizzle a little extra-virgin olive oil and a light dusting of dried oregano over the top for aroma and shine.