Description
A delicious and healthy Mediterranean-inspired bowl filled with flavorful chicken, fresh vegetables, and a tangy dressing.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 cups cooked quinoa
- Fresh parsley, for garnish
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a bowl, combine the chicken pieces with olive oil, garlic powder, dried oregano, salt, and pepper. Let marinate for at least 15 minutes.
- Heat a skillet over medium-high heat and add the marinated chicken. Cook until browned and cooked through, about 6-8 minutes.
- In a separate bowl, mix together the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- In a small jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
- To assemble the bowls, divide the cooked quinoa among serving bowls. Top with the cooked chicken, vegetable mixture, and drizzle with the dressing.
- Garnish with fresh parsley before serving.
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- For a dairy-free version, omit the feta cheese.
- This recipe is great for meal prep—store components separately and assemble when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
