1. First make the herb marinade by mixing all the marinade ingredients together. Use ¼ cup to marinate your chicken the night before or at least 10 minutes before cooking. You will brush the rest over your chicken after it’s done cooking. (You can make as much of this as you want, because it’s great on everything.)

2. Place the diced red cabbage in a small mixing bowl and toss together with the lemon juice. Cover and put in the fridge until ready to use. It’s best to let the cabbage quickly pickle for at least 30 minutes, until you’re ready to serve.

3. Preheat a grill to high heat. Place your marinated chicken breasts on the grill and season with salt and pepper. Cook until halfway done, about 3 minutes. Flip the chicken breasts over to finish cooking on the other side. Once the chicken has reached an internal temperature of 165°F, remove the chicken from the grill and cover, allowing the chicken to rest for at least 5 to 10 minutes before slicing.

4. While the chicken is resting, mix the green cabbage and kale together in a bowl. To plate, divide the cabbage mix evenly between two wide bowls or plates, then place the rice directly on top if you’d like the greens to wilt a little or on the side if you’d prefer to eat it more like a salad. Top your greens and rice with a mixture of cucumber, tomato, and peperoncini and the pickled red cabbage. Place the hummus on the side and, using a small spoon, make a little well in the center. Add 1 teaspoon of extra virgin olive oil to the middle of the well.

5. Slice your grilled chicken breasts and place on top of each bowl, then brush with the remaining marinade. Serve with the feta cheese and a side of the Greek Goddess Dressing.