Description
Prepare this simple Mediterranean Chicken Bowl quickly for a healthy weeknight dinner or lunch meal prep.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- For Dressing: 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard
Instructions
- In a bowl, toss the chicken pieces with 2 tablespoons of olive oil, oregano, thyme, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning occasionally, until cooked through and lightly browned. Remove from heat.
- While the chicken cooks, prepare the dressing by whisking together 3 tablespoons of olive oil, lemon juice, and Dijon mustard in a small bowl.
- To assemble the bowls, divide the cooked quinoa or rice among four serving bowls.
- Top the base evenly with the cooked chicken, halved tomatoes, diced cucumber, olives, and crumbled feta cheese.
- Drizzle the lemon dressing over the bowls and sprinkle with fresh parsley before serving.
Notes
- For faster cooking, use pre-cooked rotisserie chicken and skip step 1 and 2; simply warm the chicken before assembling.
- This recipe works well for meal prepping; store the dressing separately and add it just before eating.
- Substitute chicken thighs for breasts if you prefer a richer flavor.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 450
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 32
- Cholesterol: 95