Description
A vibrant and nutritious bowl featuring juicy chicken strips, colorful vegetables, and a zesty lemon dressing.
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 cups cooked quinoa or brown rice
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the skillet over medium heat. Add olive oil and let it shimmer.
- Cook the chicken, seasoning with salt and pepper, for 6-7 minutes on each side until internal temperature reaches 165°F.
- Prepare the vegetable medley by combining cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives, and feta in a mixing bowl.
- Assemble the bowls starting with a base of quinoa or brown rice, topped with the vegetable mixture and sliced chicken.
- Dress with lemon juice and olive oil, then garnish with fresh parsley.
- Serve immediately or store in meal prep containers for later.
Notes
Customize with seasonal vegetables or alternative proteins like shrimp or chickpeas. Allow flavors to meld by assembling shortly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 70mg