
Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
Cal/Serv:
579
If you’re looking for a meal to shake up your basic desk lunch, then this Greek power bowl is the answer. This grain bowl is not only packed with protein, but it’s endlessly versatile. It starts with a brown rice or quinoa base, then layers in chicken breasts, Greek-inspired fresh veggies, feta, and a simple, fresh dressing that ties everything together. It comes together in 25 minutes, meaning you can have a healthy lunch or easy dinner in less than half an hour.
This combo is unbeatable, but this bowl is nothing if not versatile. Swap out the chicken for roasted chickpeas if you’re looking for a vegetarian option, use your favorite fresh veggies, or use a green goddess dressing instead. Looking to meal prep? Prepare all of your components and store them in the fridge, then assemble when you’re ready to eat.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Dressing
- 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
(6- to 8-oz.) 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
Dressing
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.
Bowls
- Step 1In 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.
- Step 2Divide quinoa among bowls. Top with cucumber, avocado, tomatoes, olives, feta, dill, and chicken. Drizzle with dressing.
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