Description
A vibrant and flavorful Mediterranean chicken bowl packed with wholesome ingredients and zesty flair, perfect for weeknight meals and gatherings.
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup quinoa or rice (cooked)
- Fresh parsley, for garnishing
- Feta cheese, optional (omit for dairy-free)
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Marinate the chicken in this mixture for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the marinated chicken on the baking sheet, and roast for 20-25 minutes or until fully cooked (internal temperature should reach 165°F).
- While the chicken cooks, prepare the vegetables. Toss diced cucumber, cherry tomatoes, and bell pepper in a separate bowl.
- Once the chicken is done, let it rest for 5 minutes before slicing.
- Serve the chicken over quinoa or rice, topped with fresh veggies and a sprinkle of parsley and feta if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave or enjoy cold as a salad topping.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean