In a small bowl, combine ¼ cup of red wine vinegar, juice from half a lemon, and 1 teaspoon of dried oregano. Season with kosher salt and freshly ground black pepper to taste. Gradually whisk in ½ cup of extra-virgin olive oil until the dressing is fully emulsified. Set the bowl aside in the refrigerator while you get started on the rest of your Greek Power Bowls.

Season two boneless, skinless chicken breasts (about 6 to 8 oz. each) with 1 teaspoon of oregano, salt, and pepper. Heat a grill or sauté pan over medium-high heat and cook the chicken for 5–7 minutes on each side or until it reaches an internal temperature of 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.

Begin building your Greek Power Bowls by placing 1 cup of cooked quinoa or brown rice at the base of each serving bowl. Next, artfully layer your sliced chicken or roasted chickpeas on top, followed by chopped English cucumber, thinly sliced avocado, and halved cherry or grape tomatoes. Add ½ cup of pitted and halved Kalamata olives and sprinkle with ¾ cup of crumbled feta cheese for a deliciously creamy touch.

Generously drizzle the prepared dressing over each Greek Power Bowl, ensuring even coverage for maximum flavor. Finally, add a sprinkle of fresh dill on top to enhance the presentation and provide a delightful herbal aroma. Your Greek Power Bowls are now ready to serve immediately or can be stored for meal prep!