2 chicken breast, boneless, skinless
1/2 cup feta cheese
1/2 cup olives
1/2 cup grape tomatoes, sliced in half
1 lemon, zested, juiced
2 cloves garlic, minced
1/2 tablespoon onion powder
1/2 tablespoon oregano, dried, crushed
1/2 tablespoon black pepper
1 teaspoon of kosher salt
5 tablespoons of extra virgin olive oil
1 cup rice
1 1/2 cups water
Mix oregano, black pepper, 1/2 teaspoon of kosher salt, and onion powder together, set aside.
Prepare rice by adding 1 1/2 cups of water to pot, bring to boil, add remaining 1/2 teaspoon of salt. Rinse and drain rice at least 3 times under cold water. Stir rice into boiling water, cover with lid, reduce heat and simmer 15-17 minutes.
While rice cooks, prepare salad and chicken.
In a medium bowl, add tomatoes, feta, olives, lemon zest, 1 teaspoon of seasoning blend and 2 tablespoons of olive oil, mix well and set aside.
Rinse chicken and pat dry.
Season chicken with 1 tablespoon of extra virgin olive oil, remaining spices, minced garlic, lemon juice, mix well, and set aside.
Add remaining 2 tablespoon of olive oil to a skillet over medium heat. Add chicken and cook chicken uncovered for about 4-6 minutes per side, are until chicken reaches 170 degrees F, and juices run clear.
Serve chicken over hot rice, topped with Feta, Olive and Tomato Salad, pour pan juices on top.