Mediterranean Chicken Bowl
A delightful and flavorful dish with marinated chicken breasts, vibrant vegetables, and creamy tahini sauce. It's perfect for quick dinners and can easily be tailored for different dietary preferences.
Ingredients
For the Chicken
- 4 pieces Chicken Breasts substitute with chickpeas for a vegetarian option
- 2 tablespoons Olive Oil for marinating
- 2 tablespoons Fresh Lemon Juice to brighten flavors
- 3 cloves Garlic minced
- 1 teaspoon Dried Oregano
- Salt & Pepper to taste
For the Base
- 1 cup Quinoa can swap for brown rice or cauliflower rice
For the Salad
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber diced
- 1 small Red Onion soaked in water for milder flavor
- 1/2 cup Kalamata Olives
- 1/2 cup Feta Cheese crumbled
- 1/4 cup Fresh Parsley chopped
For the Tahini Sauce
- 1/4 cup Tahini for creaminess
- 2 tablespoons Maple Syrup optional
- Water to adjust consistency
Instructions
Preparation
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for about 10-15 minutes.
- While the chicken marinates, rinse the quinoa under cold water.
Cooking
- Heat a skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until fluffy.
Assembly
- Chop the cherry tomatoes, cucumber, and red onion. Mix them in a bowl along with olives, feta cheese, and parsley.
- In a small bowl, mix tahini with maple syrup and enough water to reach your desired consistency.
- Once everything is cooked, start with a base of quinoa. Slice the chicken and lay it over the quinoa. Top with the veggie salad and drizzle with tahini sauce.
Notes
For a vegetarian version, substitute chickpeas for chicken. Great for leftovers or meal prep; package portions for easy grab-and-go lunches.