Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted kalamata olives
  • 1 medium avocado, sliced
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1/4 tsp salt

Instructions:

  1. Pat the chicken breasts dry with paper towels. In a bowl, toss the chicken with 2 tbsp olive oil, garlic powder, oregano, salt, and pepper. Let it marinate for 10 minutes.
  2. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
  3. In a large mixing bowl, toss together the chopped romaine, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
  4. Divide the vegetable mix into four bowls. Top each with sliced grilled chicken, crumbled feta cheese, pitted kalamata olives, and sliced avocado.
  5. Whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, honey, and salt until emulsified. Drizzle the dressing over each bowl.