Cook the quinoa and bulgur wheat together to save time and washing up. I cook the grains until the water has evaporated and leave it to steam with the lid on the pot for 30 minutes.
Marinate the chicken in olive oil, garlic, oregano and lemon juice for at least 20 minutes then cook in a medium-hot pan until golden brown on both sides and cooked through.
Allow to rest for a few minutes before slicing.
Add cooked grains to a bowl and top with the sliced chicken, cubed feta cheese, olives, cucumber and tomato.
Serve with a dollop of creamy tzatziki sauce and lemon wedges for squeezing.