Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1 cup cooked quinoa or brown rice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- In a small bowl, combine olive oil, oregano, garlic powder, salt, and black pepper. Coat the chicken breasts with the marinade and let sit for at least 15 minutes.
- Preheat your grill or skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side until fully cooked. Rest the chicken for a few minutes then slice into strips.
- While the chicken cooks, prepare the vegetables by slicing the cucumber, halving the cherry tomatoes, and pitting the olives.
- Assemble the bowls by placing cooked quinoa or rice at the base. Top with sliced grilled chicken, cherry tomatoes, cucumber slices, and olives. Sprinkle crumbled feta and garnish with fresh herbs.
Notes
- Feel free to add other vegetables like red onions or bell peppers for variation.
- For extra flavor, drizzle the finished bowl with olive oil or lemon juice.
- Best enjoyed fresh but leftovers can be stored in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling, Assembly
- Cuisine: Mediterranean
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 110 mg