Marinate chicken breasts in your favorite marinade for a few hours before cooking.
Saute chicken breasts in a pan with two tablespoons of olive oil over medium heat. Cook on both sides until done, this should take 5 to 7 minutes on each side.
Heat brown rice and quinoa in the microwave until warm.
Wash arugula.
Slice cucumber in half, and scoop out the seeds with a spoon. Slice cucumber.
Slice grape tomatoes in half.
Divide brown rice and quinoa between two bowls.
Slice cooked chicken and place on top of brown rice and quinoa.
Add 1/4 cup of hummus to each bowl. Add half of the Greek yogurt to each bowl.
Top each bowl with equal amounts of arugula, tomatoes, cucumbers, and olives.
Top with tahini dressing if desired.
