Marinate your chicken for at least an hour or overnight:

1. Add your chicken breasts to a large ziploc bag or container. 
2. To the chicken, add 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 3 cloves minced garlic, 1 tablespoon dijon mustard, and 1 teaspoon kosher salt. 

To make the Greek Tzatziki Bowls:

1. Bring a pot of water to a boil, salt the water, and cook your pasta according to package directions. 
2. Drain and rinse with cold water

Make the Tzatziki:

1. Peel your cucumber. Cut in half lengthwise, and remove the seeds using a spoon.
2. Using a box grater, shred your cucumber on the large hole side. Wrap your cucumber shreds in a paper towel and squeeze out the excess moisture. Set aside. 
3. In a small mixing bowl, whisk together the 5.3 oz greek yogurt, 1½ tablespoons freshly chopped dill, 1 tablespoon red wine vinegar, 1½ tablespoons olive oil, ½ teaspoon garlic powder, and ½ teaspoon kosher salt. 
4. Stir in the cucumber shreds. Refrigerate until ready to serve.

Cook the chicken:

1. In a cast iron skillet over medium heat, add in 1 tablespoon olive oil and saute your chicken breasts until the internal temperature reaches 165°F. Alternatively, grill the chicken breasts.
2. While the chicken cooks and then rests, chop your bowl toppings.
3. Slice your cooked chicken breasts thin. 
4. To assemble, add a layer of tzatziki sauce to the bottom of your bowl and add your cooked pasta on top. Top with your desired toppings and sliced chicken,
5. Add several dollops of your tzatziki sauce on top and sprinkle with feta cheese and some extra chopped dill. Enjoy!