Greek Power Bowl

Step 1

Place each chicken breast on a cutting board and pat dry with paper towels so it cooks evenly.

Step 2

Sprinkle both sides of each chicken breast with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon oregano.

Step 3

Place the cucumber on a cutting board, stand it upright, and slice crosswise into 1/4-inch thick round coins from one end to the other.

Step 4

Cut the cherry tomatoes in half by placing each one stem-side down and slicing straight down through the center.

Step 5

Zest the lemon using a microplane or fine grater, catching the yellow zest in a small bowl, then cut the lemon in half and juice both halves into the same bowl.

Step 6

Pour 1.5 tablespoons of olive oil into a large skillet and set it over medium-high heat for 90 seconds until the oil shimmers and slides when you tilt the pan.

Step 7

Place the two seasoned chicken breasts in the hot oil and let them sit without moving for 6 minutes until the bottom turns golden brown.

Step 8

Flip the chicken using tongs and cook the other side for 5 more minutes until the thickest part reaches 165°F when checked with a meat thermometer.

Step 9

Transfer the cooked chicken to a clean cutting board and let it rest for 3 minutes, then slice each breast crosswise against the grain into 1/4-inch-thick strips.

Step 10

Pour 1.5 cups water into a medium pot and bring it to a boil over high heat, about 3 minutes.

Step 11

Stir the 0.75 cup quinoa into the boiling water, then reduce the heat to medium-low and cover with a lid.

Step 12

Simmer the covered quinoa for 12 minutes until all the water is absorbed and the quinoa looks fluffy with tiny spiral tails visible.

Step 13

Whisk the lemon zest and juice with the remaining 1.5 tablespoons olive oil and a pinch of salt until combined.

Step 14

Divide the cooked quinoa evenly between two bowls, creating a flat bed in the center of each.

Step 15

Arrange the cucumber slices, tomato halves, and Kalamata olives around the quinoa in three piles, leaving space in the center.

Step 16

Place the sliced chicken on top of the quinoa in the center of each bowl.

Step 17

Drizzle the lemon-olive oil dressing evenly over both bowls and serve immediately.