Greek Chicken Rice Bowls are an easy weeknight dinner or a meal prep idea for lunches throughout the week.
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.