Mediterranean Chicken Bowls

For the rice

• 2 cups long grain rice
• 3.5 cups water
• 2 tablespoons butter
• 2 teaspoons salt

For the chicken

• 4 chicken breasts boneless, skinless
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3 tablespoons parsley fresh, chopped
• 3 cloves garlic crushed in garlic press or finely chopped
• 1 teaspoon paprika
• 1/2 tsp oregano dried
• ½ teaspoon salt
• ½ teaspoon pepper

For the hummus

• 1 cup chickpeas drained, liquid reserved
• 2 cloves garlic
• 1/2 teaspoons kosher salt
• 1/4 cup Tahini sesame paste
• 1 lemon juiced, about 3 tablespoons
• 1 tablespoon water or liquid from the chickpeas

For the Greek salad

• 1 head romaine lettuce torn into bite-size pieces, washed, and dried
• 2 tomatoes cored, seeded, and large dice
• 1 English cucumber medium, large dice
• 1 cup kalamata olives pitted and halved
• 1/2 red onion medium, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice freshly squeezed from 1 medium lemon, plus more as needed
• 1 1/2 teaspoons oregano leaves fresh, or 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt plus more as needed
• 1/4 cup feta cheese crumbled