Get us to the Greek [bowl]!
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- Yields:
- 4
- Prep Time:
- 25 mins
- Total Time:
- 25 mins
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
Directions
- Step 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.
- Step 2Assemble bowls: Place cooked quinoa or brown rice into bowl and top with tomatoes, cucumber, sliced chicken, avocado, kalamata olives, feta, and dill.
- Step 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.
- Step 4Drizzle with dressing and serve.
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