1lbcooked chicken breastpoached or from a rotisserie chicken
1/2cupprepared hummus
20kalamata olivespitted
1tomatoseeded and chopped
1/4red onionfinely chopped
1/2cupfresh parsleyfinely chopped
1/2cupfeta cheesecrumbled
2tbspolive oil
1tbsphoney
1tbspred wine vinegar
1/2tspsalt
lemon wedges for serving
pita bread or naan dippers for serving
Instructions
Heat the oil in a sauce pan over medium heat. Add the rice and sauté, stirring constantly, for about one minute. Add the water, lemon juice, one teaspoon of salt and dried parsley. Bring the water to a boil. Reduce to simmer. Cover the pan and simmer until the rice is fluffy and the water is fully absorbed, about 15 minutes.
In a clean bowl, combine the chopped tomato, red onion, parsley, feta cheese, olive oil, red wine vinegar, honey and remaining salt. Stir well to combine.
Assemble the rice bowls: divide the rice evenly among four bowls. Top each rice bowl with cooked chicken, kalamata olives and hummus. Then pour the feta dressing evenly over the rice bowls. Serve the bowls with lemon wedges and pita or naan bread.