In a skillet, heat about a tablespoon of olive oil over medium-high heat.

Add chicken to the pan when it is hot, and cook on each side for about 3-4 minutes, or until the chicken gets up to 165 degrees.

Set the chicken aside to cool. Add salt & pepper to taste (optional). Once it is cool enough to handle, cut into bite size pieces.

While you wait for your chicken to cool down, chop & slice your veggies.

Cook orzo according to package instructions. Here's what I did: In a large sauce pan, boil 3 quarts of water. Add 1 1/2 cups orzo. Boil until al dente, around 8 minutes. Drain.

Make Greek Yogurt Tzatziki (recipe follows). Great to do while cooking your orzo!

Once all elements of your Greek Chicken Bowl are prepared, divide each element until 4-5 servings and serve or place into meal prep containers. Keep for 3-5 days in fridge or enjoy right away!