Pat your boneless, skinless chicken breasts dry with a paper towel. In a bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper, then rub this mixture onto the chicken. Heat your grill or skillet to medium-high and add the chicken once hot. Cook each side for 6-7 minutes until golden brown and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

While the chicken is resting, prepare your Greek salad. In a large mixing bowl, add chopped cucumber, cherry tomatoes, sliced red onion, crumbled feta, and Kalamata olives. Drizzle with lemon juice and toss everything together to combine.

Divide the salad between two bowls and place sliced chicken on top. Sprinkle fresh parsley for garnish.