Place chicken breasts in a bowl and empty the packet of seasoning over them. Rub the seasoning in, coating evenly. Set aside for 20 mins or up to overnight.
Preheat your oven to 180°C.
Heat an oven proof pan on the stove top on medium high heat. Add the oil then the chicken breast. Cook for 3 mins or until golden on one side. Turn, cook for 2 mins more then transfer to the oven and cook for 10 mins further.
Allow the chicken to rest for a few minutes then slice finely, against the grain.
Prep all your salad ingredients while the chicken cooks. Toss the tomatoes with 1 tsp of extra virgin oil and season with salt and pepper. Slice cucumbers in quarters length ways then chop in 1 cm thick slices, toss with the dill. Drizzle the kale in 1 tsp each of extra virgin olive oil and lemon juice, massage in and sprinkle with lemon zest. Peel, deseed and slice the avocado, drizzle over ½ tsp of lemon juice.
Build the salad bowls by starting with ½ cup of the ancient grains, add kale, tomatoes, cucumber, chicken, avo. Then sprinkle with the feta, olives and mint. Drizzle over remaining lemon juice.
This recipe is brought to you by @thehealthyhunter