In a medium pot, combine 1 cup of rinsed brown rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce to low and cover for about 40 minutes.

Season 1 pound of chicken breast with Greek seasoning and pepper. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Cook chicken for 6-7 minutes per side until cooked through.

Transfer chicken to a cutting board and let rest for about 10 minutes before chopping into bite-sized pieces.

In a mason jar, combine 3 tablespoons olive oil, 2 tablespoons red wine vinaigrette, juice of half a lemon, 1 teaspoon garlic powder, and season with salt and pepper. Shake until emulsified.

In a large mixing bowl, add halved cherry tomatoes, crumbled feta, sliced red onion, diced cucumber, and chopped parsley. Drizzle with dressing and toss to combine.

To assemble the bowls, layer cooked brown rice, topped with chopped chicken, and spoon the salad over. Drizzle with additional vinaigrette if desired.