Mediterranean Diced Chicken Bowl
A fresh and flavorful Mediterranean-inspired dish featuring seasoned diced chicken, crisp vegetables, and a zesty lemon dressing. Perfect for meal prep or a light, healthy dinner.
Equipment
- Skillet
- Mixing Bowls
- Whisk
- Knife
Ingredients
Main Ingredients
- 1 lb diced chicken breast
- 1 tbsp olive oil for cooking
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 tsp paprika
Bowl Ingredients
- 1 cup cooked quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup feta cheese crumbled
- 1/4 cup olives sliced
Lemon Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- to taste salt and pepper
Instructions
- Heat a skillet over medium heat and add 1 tablespoon of olive oil.
- Season the diced chicken with salt, black pepper, and paprika, then cook for about 6-8 minutes, stirring occasionally, until fully cooked. Set aside.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, feta cheese, and olives.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
- Add the cooked chicken to the large bowl and drizzle with the lemon dressing. Toss everything together until well combined.
- Serve immediately or store in the fridge for up to 2 days. Enjoy your fresh Mediterranean bowl!
Notes
For extra flavor, sprinkle fresh parsley or dill before serving. You can substitute quinoa with brown rice or couscous for variation.