Instructions

1. 1

   Whisk olive oil, red wine vinegar, oregano, garlic powder, paprika, salt, and pepper in a bowl. Add the chicken and coat evenly. Let it sit for at least 15 minutes.

2. 2

   Prepare your rice according to package directions while the chicken marinates. Fluff with a fork when done and set aside.

3. 3

   Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, until the internal temperature reaches 165°F and the outside has golden-brown char marks. Let the chicken rest for 5 minutes before slicing.

4. 4

   While the chicken rests, dice the cucumber, halve the tomatoes, and slice the red onion.

5. 5

   Divide the rice among four bowls. Arrange sliced chicken, cucumber, tomatoes, red onion, and olives in sections over the rice. Add a dollop of tzatziki and hummus, scatter feta on top, and finish with fresh herbs and a lemon wedge.

Used in this recipe: Cast-Iron Grill Pan · Instant-Read Thermometer (Amazon, affiliate links)