Greek Power Bowls

INGREDIENTS

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

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

Image courtesy: Delish.com

DIRECTIONS

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 the 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. Ready to serve.

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