Chicken Bowl Mediterranean (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 skinless chicken breasts (boneless)
02 -
2 tbsp olive oil
03 -
1 tsp cumin powder
04 -
1 tsp smoked paprika
05 -
1 tsp garlic powder
06 -
1/2 tsp turmeric powder
07 -
Lemon juice from one lemon
08 -
Salt and pepper, as needed
09 -
2 tbsp fresh parsley, chopped
→ Bowl Ingredients
10 -
2 cups cooked brown rice or quinoa
11 -
1 cup diced cucumber
12 -
1 cup halved cherry tomatoes
13 -
1 cup thinly sliced red onion
14 -
1 cup roasted peppers
15 -
1 cup spinach or mixed greens
16 -
1/2 cup sliced kalamata olives (pitted)
17 -
1/3 cup crumbled feta cheese (optional)
# Instructions:
01 -
Mix cumin, turmeric, paprika, garlic powder, olive oil, salt, pepper, and lemon juice together in a bowl. Add chicken, rubbing the seasoning all over. Let it soak for half an hour, or refrigerate overnight if you can.
02 -
Warm a skillet or grill pan on medium-high heat. Cook the chicken, flipping after 5-7 minutes per side until it hits 165°F inside. Let it cool for a few minutes before slicing.
03 -
If your rice or quinoa isn’t cooked yet, follow the package directions for that and set it aside when done.
04 -
Cut up your vegetables—dice the cucumber, slice the onion thin, halve the tomatoes, and handle any other veggies as needed.
05 -
Split the quinoa or rice across four bowls. Place the sliced chicken and the prepped veggies (like cucumber, greens, tomatoes, onion, and peppers) around each bowl.
06 -
Scatter sliced olives and, if you're using it, sprinkle feta on top. Finish by adding a bit of parsley to each bowl before digging in.
# Notes:
01 -
These bowls are packed with Mediterranean-inspired goodness, giving you great flavor in every bite.
02 -
Loaded with clean protein, good fats, and plenty of veggies, this meal keeps things balanced and healthy.