Description
A vibrant Mediterranean chicken bowl filled with marinated chicken, fresh veggies, and tangy dressing.
Ingredients
- 1 lb chicken breast, cut into cubes
- 2 cups cooked quinoa or rice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 1 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- Feta cheese, crumbled (optional)
- Fresh parsley, chopped (for garnish)
- Olive oil
- Lemon juice
- Dried oregano
- Salt and pepper
Instructions
- In a bowl, combine chicken cubes, olive oil, lemon juice, oregano, salt, and pepper. Allow to marinate for at least 15 minutes.
- Preheat the grill or a skillet over medium-high heat and cook the chicken for 5–7 minutes, until fully cooked and golden brown.
- While the chicken cooks, prepare the quinoa or rice according to package instructions.
- In a large serving bowl, layer the cooked quinoa or rice, followed by diced cucumber, cherry tomatoes, bell pepper, and red onion.
- Once the chicken has finished cooking, place it atop the vegetable layer.
- Add Kalamata olives and sprinkle with feta cheese if desired. Finish with fresh parsley.
Notes
These bowls are versatile and can be served warm or cold. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean