To start, wash 2 cups of long grain rice in a large bowl under cold water for about 2 to 5 minutes until the water runs clear. This step helps remove excess starch and ensures fluffy rice. Allow the rice to soak for at least 5 minutes.
In a large saucepan, boil 3.5 cups of water. Once boiling, add the rinsed rice and reduce the heat to low, allowing it to simmer for about 10 minutes. Keep an eye on the rice; it should absorb all the water and become tender.
When the rice is cooked, add 2 tablespoons of butter on top, allowing it to melt. Turn off the heat, cover the pot, and let the rice sit for a few minutes to fluff up while you work on the chicken.
For the chicken, combine 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 3 tablespoons of parsley, 3 cloves of crushed garlic, 1 teaspoon of paprika, and 1/2 teaspoon of oregano in a large plastic food storage bag. This marinade infuses the chicken with flavor.
Pierce the 4 chicken breasts with a fork several times, then sprinkle with 2 teaspoons of salt and 1/2 teaspoon of pepper. Place the chicken in the bag with the marinade and coat it thoroughly. Let it marinate for at least 20 minutes, or up to two days in the fridge for deeper flavor.
When you're ready to cook, preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill or broil the chicken for about 5 to 6 minutes on each side, or until it’s cooked through and has nice grill marks.
While the chicken cooks, prepare the hummus. Turn on the food processor fitted with the steel blade and drop 2 cloves of garlic down the feed tube; process until minced. Add 1/4 cup of tahini, 1 lemon juiced, 1/2 teaspoon of kosher salt, and 1 tablespoon of water or reserved chickpea liquid. Process until the hummus is coarsely pureed, adjusting the consistency as needed.
Next, assemble the salad. In a large bowl, place 1 head of romaine lettuce, torn into bite-size pieces, along with 2 tomatoes, diced, 1 English cucumber, diced, 1 cup of kalamata olives, and 1/2 red onion, thinly sliced.
In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of lemon juice, 1 1/2 teaspoons of oregano, 1/4 teaspoon of kosher salt, and pepper to taste. Pour this dressing over the salad and toss gently to combine.
Finally, serve the rice in bowls, topped with the grilled chicken, a generous dollop of hummus, and a sprinkle of feta cheese. Finish by adding the mixed salad on top or on the side, and enjoy the vibrant flavors of your Mediterranean Chicken Bowls.
