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Mediterranean Chicken Bowls

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A vibrant and tasty meal packed with Mediterranean flavors, perfect for any day of the week.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed is best)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup baby spinach or mixed greens
  • ½ cup feta cheese, crumbled (optional)
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon water (add more for desired consistency)
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken, ensuring it’s well-coated. Let it marinate for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor).
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken to the skillet. Cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove from heat and let it rest for a few minutes before slicing.
  3. Prepare the Base: While the chicken is resting, divide the cooked quinoa or brown rice among four serving bowls.
  4. Assemble the Bowls: Top each bowl with sliced chicken, cherry tomatoes, cucumber, bell pepper, and spinach. If desired, sprinkle feta cheese on top.
  5. Make the Dressing: In a small bowl, mix tahini, lemon juice, and water until smooth. Season with salt and pepper. Adjust the consistency by adding more water if necessary.
  6. Finish and Serve: Drizzle the tahini dressing over each bowl, and enjoy your Mediterranean Chicken Bowls!

Notes

For maximum flavor, allow the chicken to marinate longer. Use fresh vegetables for the best flavor and crunch.

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