Greek Power Bowls

Greek Power Bowls made with chicken, tomatoes, cucumber, sautéed onion, olives, feta cheese, fresh herbs and served over a bed of rice & romaine. Finish it off with fresh lemon dressing and a side of pre-made tzatziki sauce. Perfect for lunch or dinner, serve with warmed naan.

Serves 4

Cooking Time: 30 minutes

What you need

Bowl

1 tbsp. olive oil

1 lb. chicken breasts

1 tsp. oregano

Salt + pepper 

quinoa or rice (TJ’s frozen section)

1 c. halved cherry or grape tomatoes 

1/2 cucumber, peeled & chopped

1 red onion, quartered and chopped coarsely

1 avocado, thinly sliced

1/2 c. halved kalamata olives

3/4 c. crumbled feta

Romaine lettuce, chopped

Tzatziki i sauce (pre-made from TJ’s)

Fresh dill 

Dressing

2 tbsp. red wine vinegar

Juice of 1/2 lemon

1 tsp. dried oregano

Salt + pepper 

1/4 c. extra-virgin olive oil

The Recipe

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.

Meanwhile, heat a small skillet over medium-high heat, heat oil. Add onions and sauté until browned. Remove from heat.

Assemble bowls: Place cooked quinoa or rice into bowl and top with tomatoes, cucumber, sliced chicken, sautéed onion, 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 with Tzatziki sauce and warmed naan.