Place a quarter cup of Greek dressing in a Ziploc bag. Place the boneless skinless chicken breast to the bag, mix well, seal bag, and refrigerate for 2-12 hours before cooking.
When you ready to cook dinner--preheat the oven to 350°F.
Using a 9 x 13 glass baking dish place the Minute Rice, water, olive oil, and chicken bouillon paste inside the dash. Mix together until incorporated and bouillon dissolves.
Dice and place the diced onions, bell peppers, plum tomatoes, kalamata olives, and artichoke hearts in the baking dish. Mix well, and then add in the marinated chicken breast on top of the rice and pepper mixture. Sprinkle the fresh dill on top, add lemon slices on top (optional) on top chicken then cover with aluminum foil.
Bake for 45 minutes at 350°F. Once the internal temperature of the chicken reaches 165°F and the rice is cooked remove from the oven.
Preheat the broiler. Top the chicken and rice with feta cheese. Bake for an additional 3-5 minutes. Carefully remove from the oven. Divide evenly among plates and enjoy.