Greek Chicken with Tzatziki Sauce

Marinade Ingredients:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
2 boneless, skinless chicken breasts

Tzatziki sauce:
1 cucumber peeled--then use the peeler to make "ribbons" of cucumber. Keep making the ribbons until you get to the seeds.
1/2 cup plain yogurt (one regular sized yogurt container=1/2 cup)
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic glove, minced

Put all of the marinade ingredients (except the chicken) into a large ziploc bag and shake well. Add the chicken and shake again. Keep bag in the fridge until you are ready to cook. I usually do this about 2-3 hours beforehand and shake the bag a few times during that time.
Grill the chicken or broil in the oven until done. Discard the extra marinade.
Put all of the sauce ingredients in a bowl and mix well. I usually do this when I make the marinade and keep the sauce in the fridge because I like it cold. You can prepare right before you eat, though.
Serve the sauce on the side with the chicken and have some with every bite. Yum!

***This is an adaptation from a recipe I found in Cooking Light, years ago. I always serve this chicken with grilled zucchini and roasted potatoes with rosemary. I can also see adding some Feta cheese on the chicken, but I've never done that.