1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken breasts and toss to coat. Let them marinate for at least 30 minutes, or up to 2 hours if you have the time.
2. While the chicken is marinating, rinse the basmati rice under cold water until the water runs clear. In a medium pot, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
3. Heat a large skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and let rest for 5 minutes before slicing.
4. Assemble your bowl! Start with a generous scoop of rice, top with sliced chicken, and then add cucumber, cherry tomatoes, and red onion. Sprinkle with feta cheese and parsley for a burst of flavor and color.

Cooking tip from my kitchen to yours: If you’re short on time, use pre-cooked rotisserie chicken instead. It’s a game changer!