Greek Power Bowls
In a small bowl, stir vinegar, lemon juice, and oregano; generously season with salt and pepper. While whisking, slowly pour in oil until emulsified. Refrigerate until ready to use.
Ingredients :
- 2 Tbsp. red wine vinegar
- Juice of 1/2 lemon
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- For the Bowls
- 1 Tbsp. extra-virgin olive oil
- 2 boneless, skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked quinoa or brown rice
- 1/2 English cucumber, chopped
- 1 avocado, thinly sliced
- 1 cup halved cherry or grape tomatoes
- 1/2 cup halved pitted kalamata olives
- 3/4 cup crumbled feta
- Fresh dill, for serving
Directions :
- In a large skillet over medium-high heat, heat oil. Add chicken; season with oregano, salt, and pepper. Cook, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let rest 5 minutes, then thinly slice.
- Divide quinoa among bowls. Top with cucumber, avocado, tomatoes, olives, feta, dill, and chicken. Drizzle with dressing.
