Chicken:

• 1-2 tablespoons olive oil
• 1-pound boneless skinless chicken breasts
• ½ teaspoon dried oregano
• ½ teaspoon coarse salt
• ½ teaspoon ground black pepper

Lemon Oregano Dressing:

• Zest and juice of 1 medium lemon
• 2 tablespoons red wine vinegar
• 1 tablespoon honey or granulated sugar
• ½ tablespoon dried oregano leaves
• ¼ teaspoon coarse salt
• ¼ teapsoon ground black pepper
• ¼ cup olive oil

Bowls:

• 2 cups cooked rice or grains
• 4 cups fresh baby spinach
• 2 cups diced English cucumber
• 2 cups quartered cherry tomatoes
• 1 cup Greek olives
• 1 cup marinated artichoke hearts, halved
• 1 cup crumbled feta cheese