Instructions

• Combine olive oil, lemon zest, lemon juice, Dijon, garlic, dried oregano, dried basil, salt and pepper in a bowl or large zip-top plastic bag. Whisk or squeeze bag to mix.
• Pound the chicken breasts to an even ¾-inch thickness before adding them to the marinade. This helps them to cook evenly and also tenderizes the meat. Place chicken breasts in a zip-top bag or between two layers of parchment paper or plastic wrap and use a rolling pin or meat mallet to pound the chicken.
• Add the chicken to the bag or bowl and coat with marinade. Refrigerate for at least 30 minutes and up to 12 hours. I usually aim to marinate chicken for 1-4 hours.
• To Cook Chicken on the Grill: Clean the grates of a gas or charcoal grill. Oil the grill grates and heat the grill to medium-high (375-450 degrees F). Discard used marinade and grill chicken breasts for 5-8 minutes per side, until cooked through to an internal temperature of 165° F. Let chicken rest for 5 minutes before slicing and serving.
• To Cook Chicken on the Stove: Heat 1 tablespoon of olive oil in a large heavy skillet (such as a cast iron skillet) over medium-high heat. Discard used marinade and add the chicken to the pan. Cook chicken breasts for about 5-8 minutes per side, or until chicken is cooked through to an internal temperature of 165° F. Let rest for 5 minutes before slicing and serving.
• Assemble bowls: Divide the lettuce and cooked rice between 4 serving bowls. Add sliced cooked chicken, tomatoes, cucumber, red onion, kalamata olives, and a spoonful of tzatziki or hummus or a drizzle of tahini sauce. Finish with crumbled feta and chopped fresh herbs. Serve immediately.