Mediterranean Chicken Power Bowl

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 cups cooked quinoa
• 1 cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, roughly chopped
• 1 lemon, zested and juiced
• 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the chicken strips, lemon juice, 2 tablespoons of olive oil, salt, and pepper. Toss well to coat the chicken evenly.
2. Heat a nonstick skillet over medium heat. Add the marinated chicken and cook until fully cooked and golden brown, about 6 8 minutes. Remove from heat and set aside.
3. In a large serving bowl, combine the cooked quinoa, cucumber, cherry tomatoes, Kalamata olives, feta cheese, and parsley. Toss gently to mix.
4. Top the salad with the cooked chicken and drizzle with the remaining olive oil and lemon zest. Season with salt and pepper, if needed.

Chef’s Insight

The combination of lean protein and colorful vegetables ensures that this dish is both delicious and nutritious.

Notes

This dish is well-suited for those on a high-protein diet or anyone looking for a wholesome and satisfying meal.