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Serves 4

Greek Power Bowls

25 minPrep Time

25 minTotal Time

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Ingredients

• FOR THE BOWLS
• 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

Instructions

1. In 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.
2. Assemble bowls: Place cooked quinoa or brown rice into bowl and top with tomatoes, cucumber, sliced chicken, avocado, kalamata olives, feta, and dill.
3. Make 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.
4. Drizzle with dressing and serve.