Mediterranean Lemon Herb Chicken Bowl Recipe
Protein-rich | Anti-inflammatory | Balanced for blood sugar
Ingredients:
For the chicken:
- 1.5 lbs organic chicken breasts or thighs
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano (or 1 tsp dried)
- 1 teaspoon thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: ¼ tsp smoked paprika for depth
For the bowl:
- 1 cup cooked quinoa or farro
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and halved
- ¼ avocado, sliced
- 2 tablespoons feta cheese (optional)
- Handful of arugula or mixed greens
Instructions:
- Marinate the Chicken
In a bowl or bag, combine olive oil, lemon juice, garlic, and herbs. Add chicken and marinate for at least 30 minutes (or overnight for best flavor). - Cook the Chicken
Grill, bake (400°F for 25-30 min), or sauté chicken until cooked through and golden. Let rest, then slice. - Assemble the Bowl
In each bowl, layer quinoa/farro, greens, veggies, avocado, and chicken. Top with olives and feta. - Optional Dressing
Drizzle with a quick mix of olive oil, lemon juice, and a pinch of salt and oregano.