Mediterranean Chicken Bowls
You’ll love all of the bright, tangy flavors in this Mediterranean Chicken bowl! The options are limitless when it comes to toppings. Try adding bell pepper, hummus, and fresh herbs for added flavor. Lighten it up by swapping quinoa for romaine lettuce to hit your rest day macros. Here’s a helpful pro tip: try using the dressing as a marinade on chicken! Crave-worthy lunch eats!
Recipe & photography by Heather Dahlenburg
- 113 grams cooked quinoa
- 63 grams chickpeas, drained
- 50 grams cucumbers, sliced
- 25 grams red onion, sliced thin
- 15 grams kalamata olives, sliced
- 1 ounce cherry tomatoes, halved
- 0.5 ounce feta
- 3 ounce chicken breast
- Salt, pepper and garlic powder to taste
Greek dressing ( Makes 8 servings: stores well for future use! )
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced or crushed
- 1/5 teaspoon italian seasoning
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- salt and pepper to taste
-
Prepare greek dressing by mixing together olive oil, lemon juice, vinegar, crushed garilc, mustard and spices. Set aside.
-
Cook quinoa according to package directions.
-
While quinoa cooks, preheat skillet over medium heat.
-
Season chicken breast with salt, pepper and garlic powder.
-
Spray pan with cooking spray, add chicken breast.
-
Cook 5-6 minutes on each side, or until chicken is cooked fully through. Set aside.
-
Wash, prepare, and measure vegetables.
-
Measure out one serving size of quinoa, layer with pre-measured vegetables, feta and chicken.
-
Drizzle with 1 serving (of 8) of greek dressing.
-
ENJOY!
The post Mediterranean Chicken Bowls appeared first on Jessie Fitness.
