Chickpea Rice Bowls with Chicken & Halloumi

Preheat broiler to high.

Bring a large saucepan of water to a boil. Add chickpea rice and cook according to package directions. Drain.

Meanwhile, pound chicken to an even thickness of about 1/2 inch. Slice halloumi 1/2 inch thick. Place the chicken on one side of a rimmed baking sheet and the halloumi in a single layer on the other side. Brush both sides of the chicken and halloumi with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper. Sprinkle the chicken with 1/8 teaspoon salt.

Broil, flipping once, until an instant-read thermometer inserted in the chicken registers 165°F and the halloumi is golden brown, about 7 minutes total. Transfer the chicken to a clean cutting board; let rest for 5 minutes, then slice.

Combine basil, oregano, garlic, lemon juice and the remaining 1/4 teaspoon each pepper and salt in a small bowl. While whisking, slowly add the remaining 3 tablespoons oil. Toss the cooked chickpea rice with half of the dressing and reserve the rest for topping.

Serve the chickpea rice with greens, vegetables, the chicken, the halloumi and the remaining dressing.