1. Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally into two thinner cutlets to ensure even and quick cooking. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.

2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken cutlets. Cook for 3-5 minutes per side, or until the chicken is golden brown and cooked through with no pink remaining in the center (internal temperature should reach 165 F). Remove from the skillet and let rest for a few minutes before dicing into bite-sized pieces.

3. While the chicken cooks, prepare your vegetables. In a large bowl, combine the chopped cucumber, halved cherry tomatoes, chopped red onion, and halved Kalamata olives.

4. In a small bowl, whisk together the lemon juice, 2 tablespoons of extra virgin olive oil, and Dijon mustard. Season with a pinch of salt and pepper to taste.

5. Divide the cooked brown rice evenly among four serving bowls.

6. Arrange the diced cooked chicken over the rice in each bowl. Spoon the prepared vegetable mixture alongside the chicken.

7. Sprinkle each bowl generously with crumbled feta cheese and fresh chopped parsley. Drizzle the lemon-herb dressing over the entire bowl just before serving.