A classic Greek salad shares the attention here with a dill-flecked rice that takes on the rich flavour of the chicken it cooks with. This one has next-day lunch vibes, so we highly recommend making extra to pack away for tomorrow.
Peel and crush garlic. Zest lemon. Place garlic, cumin, chicken, lemon zest, salt and pepper in a bowl and toss to coat.
Heat ½ the oil in a frypan over medium heat. Add chicken and cook for 3 minutes each side or until caramelised.
Combine stock cube with 310ml (1¼ cups) boiling water. Add rice to pan and stir to coat. Add stock to pan and bring to a simmer. Cover with a lid, reduce heat to low and cook for 17–20 minutes or until rice is tender. While rice is cooking, continue with step 4.
Chop tomato into bite-size pieces. Slice cucumber. Peel and thinly slice eschalot. Combine tomato, cucumber, eschalot, red wine vinegar, remaining oil, salt and pepper in a bowl and mix to combine.
Once rice is cooked, remove chicken from pan and set aside. Pick dill fronds and roughly chop. Stir dill through rice and season with salt and pepper.
Slice chicken. Crumble feta into salad. Cut lemon into wedges. Divide herby rice between bowls and top with sliced chicken, salad and lemon wedges.