Greek Power Bowls

Ingredients

• For the Bowls
• 1 tablespoon extra-virgin olive oil
• 2 boneless skinless chicken breasts
• 1 teaspoon oregano
• Kosher salt
• Freshly ground black pepper
• 2 cups cooked brown long grain rice.
• 1 cup halved cherry or grape tomatoes
• 1/2 cucumber, chopped
• 1 avocado, thinly sliced
• 1/2 cup halved kalamata olives
• 3/4 cups crumbled feta
• Fresh dill, for garnish

FOR THE DRESSING

• 2 tablespoons red wine vinegar
• Juice of 1/2 lemon
• 1 teaspoon dried oregano
• kosher salt
• Freshly ground black pepper
• 1/4 cup 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 a 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.