Whisk together all the ingredients for the marinade and pour it into a food storage bag or medium size bowl. Add the chicken breasts and marinade them in the refrigerator for at least 2 hours but ideally overnight.
Cook the chicken either on an outdoor grill or an indoor grill pan until the juices run clear and the internal temperature reaches 165 degrees F; this will take 6 to 8 minutes per side. Alternatively you can roast the chicken breasts in the oven at 350 degrees F for approximately 20 - 30 minutes.
Allow the chicken to rest off the heat for about 5 minutes before slicing it on the diagonal. Set aside.
For the dressing:
Combine all the ingredients in a bowl or jar with a lid and mix well to combine.
¼ cup (60 mL) olive oil, 2 tbsp (30 mL) white wine vinegar, 1 tbsp (15 mL) lemon juice, salt and pepper to taste
Assemble your chicken bowl
Divide the rice evenly into 4 bowls. Next, arrange the remaining ingredients as you wish on top of your rice, dividing them all equally by four.
2½ cups brown rice, cooked, 20 Kalamata olives, 1½ cups grilled zucchini, 1 cup diced cucumber, ⅔ cup crumbled Greek feta, ¼ cup red onion, diced or in cut into slivers, ¼ cup chopped parsley, 2 tomatoes, diced
Pour dressing over the bowls. Enjoy!
If desired serve with pita bread that you have brushed with olive oil, sprinkled with paprika and grilled slightly.
2 pitas, 1 tbsp (15 mL) olive oil, ½ tsp paprika
Grilled zucchini:You can easily grill zucchini on an outdoor grill or using a grill pan. Slice into 1/4 inch thick slices or rounds, brush both sides with oil and season with salt and pepper. Grill until softened and you have some grill marks. You can also consult our recipe for grilled zucchini here.