Chicken Bowl Mediterranean

Chicken Bowl Mediterranean

Marinate longer (up to overnight) for deeper flavor; marinating time is not included in the total time. Aim for 165°F internal temperature for the chicken, and rest 5 minutes before slicing to keep it juicy. Use either cooked brown rice or quinoa; quinoa boosts protein slightly. For extra brightness, drizzle bowls with a little olive oil and lemon juice before serving. For gluten-free, use rice or quinoa and check labels on jarred roasted peppers and olives. For dairy-free, omit feta; you can add extra olives or a spoon of hummus for richness. Meal prep: store components separately (chicken and grains together; veggies and feta separate). Refrigerate up to 3–4 days; reheat chicken/grains and add fresh veggies before serving.

Time: Prep: 15 mins, Cook: 20 mins, Total: 35 mins

Servings: 4

Ingredients

  • 4 skinless, boneless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon turmeric powder
  • Salt and black pepper to taste
  • Juice of 1 lemon
  • 2 tablespoons freshly chopped parsley
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup roasted peppers
  • 1 cup shredded spinach or mixed greens
  • 2 cups cooked brown rice or quinoa
  • 0.5 cup kalamata olives, sliced and pitted
  • 0.33 cup feta, crumbled (optional)
  • 1 cup red onions, thinly sliced

Instructions

  1. Mix olive oil, cumin, paprika, garlic powder, turmeric, salt, pepper, and lemon juice. Toss chicken to coat and marinate at least 30 minutes (or longer in the fridge).
  2. Heat a skillet or grill pan over medium-high. Cook chicken 5–7 minutes per side until cooked through (165°F). Rest 5 minutes, then slice.
  3. If needed, cook quinoa or rice per package directions and set aside.
  4. Prep the vegetables: dice cucumbers, thinly slice onions, halve cherry tomatoes, and ready the other veggies.
  5. Divide the rice or quinoa among 4 bowls. Top with sliced chicken and arrange cucumbers, peppers, greens, onions, and tomatoes around the grains.
  6. Add olives and sprinkle feta if using. Finish with parsley and serve.

Original recipe source