• Prep cucumber by gently squeezing out as much moisture as possible with paper towels. After squeezing out moisture, sprinkle salt liberally over diced and grated cucumber, then wrap each in paper towels and set aside to sweat until ready to use.

For the Chicken

• Preheat oven to 425º. Brush chicken with olive oil. Sprinkle with seasonings and salt. Bake chicken 18 minutes or until internal temperature is 160º.
• Place chicken breasts on baking sheet. Use pastry brush to lightly brush chicken with olive oil, then flip chicken and brush olive oil on other side. Liberally season both sides of each chicken breast with oregano, garlic powder, and salt.
• Place baking sheet in preheated oven. Bake chicken breasts 18 to 20 minutes, or until internal temperature of chicken reaches 160° Fahrenheit.
• When chicken is fully cooked, remove baking sheet from oven and set chicken aside to rest.

For the Cucumber & Tomato Salad

• Quickly rinse diced cucumber under running water to remove any excess salt, then pat cucumber dry with paper towels.
• Add cucumber, grape tomatoes, red onion, parsley, lemon juice, and olive oil to medium mixing bowl. Stir well until ingredients are thoroughly incorporated, then set salad aside.

For the Rice

• Add cooked rice, lemon juice, parsley, and olive oil to large bowl. Stir well until ingredients are thoroughly incorporated, then set rice aside.

For the Tzatziki

• Quickly rinse grated cucumber under running water to remove any excess salt, then pat cucumber dry with paper towels.
• Add diced cucumber, Greek yogurt, fresh dill, minced garlic, olive oil, vinegar, and salt to medium mixing bowl. Stir well until ingredients are fully combined and incorporated, then place bowl in refrigerator until ready to serve.

For the Artichoke Hearts (2 Ways)

• For artichoke hearts, crack eggs into small bowl and mix with fork. Dip artichoke hearts in egg. Transfer to another bowl with almond flour or breadcrumbs and toss to coat. Either bake or pan fry.
• Crack 2 large eggs directly into small bowl. Use fork or whisk to scramble eggs until mixture is pale yellow in color and no longer streaky. Set egg mixture aside.
• Add breadcrumbs to second small bowl. Set aside.
• One by one, dip artichoke hearts in egg mixture, then dredge artichoke hearts through breadcrumbs, gently pressing on hearts to coat thoroughly. Shake off any excess breadcrumbs and set aside. Repeat until all artichoke hearts have been breaded, then bake or pan-fry artichokes based on preference - see Notes for instructions.

To Assemble the Bowls

• Divide rice evenly among serving bowls or meal prep containers. Layer baked chicken on top of rice, then add cucumber salad, tzatziki, artichoke hearts, and kalamata olives to taste. Serve immediately, or let all components cool completely then cover container and refrigerate until ready to eat.