Chicken Bowl Mediterranean (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 chicken breasts, boneless and skinless
02 -
1 lemon, juiced
03 -
2 tbsp olive oil
04 -
1 tsp garlic powder
05 -
1 tsp each of cumin and paprika
06 -
1/2 tsp turmeric powder
07 -
Salt and pepper as needed
08 -
2 tbsp fresh parsley, finely chopped
→ Bowl Ingredients
09 -
2 cups of cooked quinoa or brown rice
10 -
A cup of diced cucumber
11 -
A handful of cherry tomatoes, sliced in half
12 -
1 small red onion, thinly sliced
13 -
A cup of roasted bell peppers
14 -
1 cup of spinach or mixed greens
15 -
1/3 cup crumbled feta cheese (optional)
16 -
1/2 cup kalamata olives, sliced and pitted
# Instructions:
01 -
Mix olive oil, lemon juice, cumin, paprika, garlic powder, turmeric, salt, and pepper in a large bowl. Add chicken and coat all sides. Leave it for 30 minutes or refrigerate overnight if you’ve got time.
02 -
Heat a skillet or grill pan on medium-high. Lay the chicken on and cook for 5–7 minutes each side. Make sure it’s fully done (165°F inside), then let it rest slightly before cutting into strips.
03 -
If your quinoa or rice isn’t ready, whip it up following the package directions. Put it to the side to cool.
04 -
Chop your cucumber, halve the cherry tomatoes, thinly slice the onion, and get other veggies ready.
05 -
In 4 bowls, spread out the quinoa or rice as your base. Add sliced chicken with all those prepared veggies like tomatoes, cucumber, onion, and greens.
06 -
Sprinkle sliced olives and feta on top. Finish it off with a little parsley before digging in!
# Notes:
01 -
This vibrant Mediterranean-inspired dish is packed with fresh, flavorful ingredients anyone will love.
02 -
Loaded with protein, fiber, and healthy fats, you’ll feel satisfied and energized.