Description
A vibrant and nourishing bowl filled with marinated chicken, fresh veggies, and wholesome grains, perfect for meal prep.
Ingredients
Scale
- 1.5 lbs Chicken Breast/Thighs, cubed
- 1/4 cup Olive Oil
- 1/4 cup Fresh Lemon Juice
- 2 Tbsp Fresh Dill, chopped
- 2 cloves Garlic, minced
- 1 tsp Dried Oregano
- Salt and Pepper, to taste
- 4 cups Cooked Quinoa or Rice
- 1 large Cucumber, diced
- 1 pint Tomatoes, halved
- 1/2 cup Red Onion, sliced
- 1/2 cup Crumbled Feta Cheese
- 1/4 cup Kalamata Olives, halved
Instructions
- Marinate by whisking together olive oil, lemon juice, fresh dill, minced garlic, oregano, salt, and pepper. Toss chicken in the marinade and let it sit for at least 30 minutes.
- Preheat your oven or grill to 400°F. Bake or grill the chicken for 18–20 minutes or pan-sear for 4–5 minutes per side until cooked.
- Allow the chicken to rest for 5 minutes before slicing.
- Divide cooked quinoa or rice among bowls and arrange the diced cucumber, halved tomatoes, sliced red onion, and chicken atop.
- Top with crumbled feta and Kalamata olives. Drizzle with olive oil or lemon juice, and garnish with additional dill.
Notes
These bowls can be stored in the refrigerator for up to 4 days. Use a mandoline slicer for even cucumber slices.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg