In a cooking pot or rice cooker, combine brown rice and quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
Season your chicken breasts with salt and pepper. Grill or pan-sear them over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, let them rest for a few minutes before slicing.
While the chicken is cooking, slice your cucumbers, grape tomatoes, and kalamata olives.
In a small bowl, mix the Greek yogurt with lemon juice. If using tahini salad dressing, have it ready for drizzling.
In a large mixing bowl, combine the cooked brown rice and quinoa, arugula, sliced cucumbers, grape tomatoes, kalamata olives, and crumbled feta cheese. Toss gently to combine.
Top the salad mixture with the sliced chicken. Drizzle the Greek yogurt dressing and hummus over the top, and if desired, drizzle with tahini salad dressing.
Serve your bowl in individual serving dishes, or keep it in the mixing bowl for a family-style meal. Enjoy the explosion of flavors and textures in every bite!
