Ingredients:
2 cups cooked brown rice or quinoa
2 large chicken breasts, grilled and sliced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup Kalamata olives, sliced
1/2 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
Directions:
Prepare the base: Divide the cooked brown rice or quinoa evenly among four serving bowls.
Add the protein: Slice the grilled chicken breasts and layer them on top of the grains.
Assemble the toppings: Arrange the cherry tomatoes, cucumber, Kalamata olives, red onion, and feta cheese around the chicken in each bowl.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Drizzle the dressing evenly over the bowls.
Garnish and serve: Sprinkle each bowl with chopped fresh parsley. Serve immediately or store in the fridge for up to 3 days for meal prep.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal per serving | Servings: 4 servings
