Ingredients
For the Dressing:
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3 Tablespoons red wine vinegar
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Juice of half lemon
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1 teaspoons dried oregano
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Freshly ground black pepper
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¼ cups extra-virgin olive oil
For the Bowls:
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1 Tablespoon extra-virgin olive oil
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4- (4oz.) boneless, skinless chicken breasts
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1 teaspoon dried oregano
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Freshly ground black pepper
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1 cup cooked quinoa or brown rice
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½ cucumber, chopped
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1 avocado, thinly sliced
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1 cup halved cherry or grape tomatoes
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1/2 cups halved pitted kalamata olives
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½ cups crumbled feta
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Fresh dill, for serving
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Balsamic Dressing
Directions
For the dressing:
Directions:
1. In a bowl, stir red wine vinegar, lemon juice, and oregano; generously season with pepper. While whisking, slowly pour in oil until emulsified. Refrigerate until ready to use.
For the bowls:
- In a large skillet or grill over medium-high heat, heat oil.
- Add chicken; season with oregano and pepper.
- Cook, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part is at 165°, about 8 minutes per side.
- Transfer to a cutting board. Let rest for 5 minutes, then thinly slice.
Assemble:
Add Quinoa to the bowls. Top with cucumber, avocado, tomatoes, olives, feta, dill, and chicken. Drizzle with balsamic dressing.