Description
A vibrant and nourishing bowl featuring perfectly cooked chicken, a medley of fresh vegetables, and wholesome grains, inspired by the Mediterranean way of eating.
Ingredients
Scale
- 2 chicken breasts, boneless, skinless
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 cups cooked quinoa or brown rice
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the skillet: Start by placing your non-stick skillet over medium heat. Add olive oil and let it shimmer.
- Cook the chicken: Season chicken breasts with salt and pepper, and cook for 6-7 minutes on each side until golden brown and cooked through. Let it rest before slicing.
- Prepare the salad: In a mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives, and feta cheese. Toss gently.
- Assemble the bowl: Layer cooked quinoa or brown rice at the bottom, add the salad mix, and the sliced chicken on top.
- Drizzle and garnish: Finish with lemon juice and olive oil, and garnish with fresh parsley. Serve immediately.
Notes
Make-ahead tips: Prepare chicken and vegetables in advance for quick assembly. Use an air fryer or oven for cooking chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 80mg