Ingredients
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
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
Preparation
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.
