This is very similar to a greek salad I did a little while back, but different enough and tasty enough to post again

2 1/2 cups Bistro Wild Rice Blend
1 cucumber, shredded
1 can black olives
1 can garbanzo beans
4 oz feta cheese
2 chicken breasts
1 lemon
1/2 cup chopped dill
1/2 cup chopped cilantro
1/2 cup chopped parsley
1 cube chicken bouillon
1 Tbsp dried oregano
salt and pepper

For the side I roasted:
1 yam
and 1 ear corn
with salt and butter and some seasonings

To cook the rice, I started boiling about 3 cups water along with the excess cucumber juice, some of the olive water, and the bouillon cube. Once it was going, I poured in the rice, the cucumber, the olives, and the rinsed garbanzo beans. While this was cooking for about 35 minutes, I started the chicken. I seasoned it heavily with salt, pepper, and oregano and cooked each breast on a cast iron pan with oil until each side was brown and crispy.
While all of this was going down, I had the oven up to 45o, where I put the diced up yam and ear of corn until they cooked up right.
When the chicken rested, and the rice was almost done, I chopped up the chicken, and added it to the rice along with the herbs, feta, and the juice of the lemon. I mixed this all around, letting the heat wilt the herbs and the feta to melt and mix all in.