Marinate the Chicken: In a bowl or zip-top bag, combine olive oil, lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. Add chicken breasts and toss until evenly coated. Let marinate for 15 to 30 minutes at room temperature (or up to 12 hours in the fridge).

Cook the Golden Herb Rice: In a medium saucepan, combine rinsed basmati rice, chicken broth, olive oil, turmeric, garlic powder, and salt. Bring to a boil over high heat, cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Sear Chicken to Juicy Perfection: Heat a large cast-iron skillet or grill pan over medium-high heat with a drizzle of olive oil. Add marinated chicken cutlets and sear undisturbed for 5 to 6 minutes per side until deep golden-brown and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

Mix Quick Tzatziki & Greek Salad: In a small bowl, stir together Greek yogurt, squeezed grated cucumber, olive oil, lemon juice, grated garlic, dill, and salt until smooth. In a separate bowl, toss diced cucumbers, cherry tomatoes, and red onion with olive oil and red wine vinegar.

Assemble Bowls or Meal Prep Containers: Divide fluffy golden rice among 4 bowls or glass meal prep containers. Arrange sliced chicken breast, cucumber-tomato salad, kalamata olives, and crumbled feta cheese on top. Crown each bowl with a dollop of tzatziki and fresh lemon wedges. Enjoy immediately or seal and refrigerate for up to 4 days!