Description
A fresh and flavorful Mediterranean-inspired chicken bowl. It’s packed with protein and perfect for meal prep.
Ingredients
- Chicken breasts (2)
- Lemon (1)
- Fresh dill (1/4 cup)
- Olive oil (2 tbsp)
- Garlic (2 cloves)
- Salt and pepper (to taste)
- Quinoa (1 cup, cooked)
- Cucumber (1, chopped)
- Cherry tomatoes (1 cup, halved)
- Red onion (1/4, thinly sliced)
- Feta cheese (optional, 1/4 cup)
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken with salt, pepper, minced garlic, and olive oil.
- Bake chicken for 20-25 minutes, or until cooked through.
- While chicken cooks, prepare quinoa according to package directions.
- In a bowl, combine chopped cucumber, halved cherry tomatoes, and sliced red onion.
- In a small bowl, whisk together lemon juice, chopped dill, and a drizzle of olive oil.
- Once chicken is cooked, let it rest, then slice or dice.
- Assemble bowls: quinoa, chicken, vegetable mixture, and a drizzle of the lemon-dill dressing. Top with feta cheese if desired.
Notes
- You can grill the chicken instead of baking it.
- Add other vegetables you enjoy, like bell peppers or Kalamata olives.
- Store bowls in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean