Greek Power Bowl

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A quick lunch can definitely be a healthy lunch. Ready in less than 30 minutes, it’s easily prepared the night before and tossed in the fridge. Don’t let a small window of opportunity for lunch be a reason to rely on fast food! This recipe serves two and can easily be halved or doubled!

Bowl Ingredients:

  • 1 1/2 teaspoon extra-virgin olive oil
  • 1 boneless skinless chicken breast
  • 1/2 teaspoon oregano
  • kosher salt
  • Freshly ground black pepper
  • 1 cup cooked brown rice
  • 1/2 cup halved cherry or grape tomatoes
  • 1/4 cucumber, chopped
  • 1/2 avocado, thinly sliced
  • 1/4 cup halved Kalamata olives
  • 1/3 cup crumbled feta
  • Fresh dill, for garnish (if you’re feeling fancy)

Dressing Ingredients:

  • 1 Tablespoon red wine vinegar
  • Juice of 1/4 lemon
  • 1/2 teaspoon dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 Tablespoons extra-virgin olive oil


  • In 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.
  • Assemble bowls: Place cooked quinoa or brown rice into bowl and top with tomatoes, cucumber, sliced chicken, avocado, Kalamata olives, feta, and dill.
  • Make 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.
  • Drizzle with dressing and serve.