1. Heat 5ml olive oil in a deep skillet over medium heat. 2. Season 85g chicken breast with a pinch of salt and 1g black pepper. Add to the skillet and cook until golden, about 3-4 minutes per side. Remove and set aside. 3. In the same skillet, add 25g diced red onion and cook until translucent, about 2-3 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 40g uncooked brown rice and stir to coat with oil. 6. Add 120ml chicken broth, 1g dried oregano, and bring to a simmer. 7. Return the chicken to the skillet, cover, and reduce heat to low. Cook for 25 minutes. 8. Add 50g diced bell pepper and 50g diced zucchini. Cover and cook for another 10 minutes. 9. Add 50g halved cherry tomatoes and 15g sliced olives. Cook for 5 more minutes until rice is tender and chicken is cooked through. 10. Remove from heat, drizzle with 5ml lemon juice, and top with 15g crumbled feta cheese and 5g chopped parsley.