If you prefer warm components, heat the 2 cups cooked brown rice and quinoa in the microwave until warm; heat the 2 cooked chicken breasts if desired (microwave briefly until heated through). Otherwise skip reheating.

Wash and dry the 2 cups arugula.

Slice the 1/2 cup cucumber in half lengthwise, scoop out the seeds with a spoon, then slice into pieces.

Slice the 10 grape tomatoes in half.

Slice the 2 cooked chicken breasts into strips.

Divide the 2 cups cooked brown rice and quinoa evenly between two bowls (1 cup per bowl).

Place the sliced chicken on top of the rice in each bowl.

Add the 1/2 cup hummus to the bowls, dividing it evenly (1/4 cup hummus in each bowl).

Divide the 1/3 cup Greek yogurt evenly between the two bowls (half in each bowl — about 1/6 cup per bowl).

Top each bowl with equal portions of the arugula, halved grape tomatoes, sliced cucumber, and 1/3 cup Kalamata olives divided evenly.

Sprinkle the 1/3 cup crumbled feta cheese evenly over the two bowls.

Drizzle the 1 tablespoon lemon juice evenly over the bowls.

If using, divide the 1/4 cup tahini salad dressing evenly between the two bowls and drizzle on top.

Serve immediately.