Mediterranean Chicken Bowl: A Flavorful Feast in a Bowl

 

This Mediterranean Chicken Bowl is a vibrant and healthy meal packed with flavor and protein. It's perfect for a quick weeknight dinner or a satisfying lunch. The combination of grilled chicken, fresh vegetables, and a tangy lemon-herb vinaigrette is simply irresistible.

Ingredients:

• For the Chicken:

  • 1 pound boneless, skinless chicken breasts (about 2-3 breasts)
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

• For the Bowl:

  • 1 cup cooked quinoa or brown rice
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint

• For the Lemon-Herb Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste

Instructions:

1. Prepare the Chicken: In a bowl, combine the olive oil, oregano, thyme, garlic powder, salt, and pepper. Add the chicken breasts and toss to coat evenly.
2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center. You can also bake the chicken at 375°F (190°C) for 20-25 minutes. Let the chicken rest for a few minutes before slicing or shredding.
3. Make the Vinaigrette: In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (if using), and minced garlic. Stir in the oregano and thyme. Season with salt and pepper to taste.
4. Assemble the Bowls: Divide the cooked quinoa or brown rice between bowls. Arrange the cucumber, cherry tomatoes, Kalamata olives, feta cheese, and red onion over the base. Top with the sliced or shredded chicken.
5. Dress and Garnish: Drizzle the lemon-herb vinaigrette over the bowls. Garnish with chopped parsley and mint.
6. Serve: Enjoy your Mediterranean Chicken Bowl immediately.
   
   
   

Tips and Variations:

• Grilled Veggies: Grill the vegetables along with the chicken for added flavor. Bell peppers, zucchini, and eggplant are great options.
• Chickpeas: Add 1/2 cup of cooked chickpeas to each bowl for extra protein and fiber.
• Hummus: A dollop of hummus adds a creamy element to the bowl.
• Avocado: Add sliced avocado for healthy fats and a creamy texture.
• Different Greens: Use mixed greens or spinach instead of or in addition to the other vegetables.
• Make-Ahead: You can prepare the chicken, quinoa/rice, and vinaigrette ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.

Enjoy this delicious and healthy Mediterranean Chicken Bowl! Let me know what you think in the comments below!