Greek Power Bowls

By á-32

Ingredients

• 1 tbsp. extra-virgin olive oil
• 2 boneless skinless chicken breasts
• 1 tsp. oregano
• kosher salt
• Freshly ground black pepper
• 2 c. cooked quinoa or brown rice
• 1 c. halved cherry or grape tomatoes
• 1/2 cucumber, chopped
• 1 avocado, thinly sliced
• 1/2 c. halved kalamata olives
• 3/4 c. crumbled feta
• Fresh dill, for garnish
• For the Dressing
• 2 tbsp. red wine vinegar
• Juice of 1/2 lemon
• 1 tsp. dried oregano
• kosher salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil

Preparation

Step 1

1In a large skillet over medium-high heat, heat oil. Add chicken and season with dried oregano, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest 5 minutes, then thinly slice.
2Assemble bowls: Place cooked quinoa or brown rice into bowl and top with tomatoes, cucumber, sliced chicken, avocado, kalamata olives, feta, and dill.
3Make dressing: In a small bowl, combine red wine vinegar, lemon juice, and dried oregano and season generously with salt and pepper. Slowly add olive oil, whisking to combine.
4Drizzle with dressing and serve.