High-Protein Mediterranean Chicken Bowls
Bright, filling, and fast Mediterranean chicken bowls featuring lean chicken, crisp vegetables, and tangy feta, perfect for meal prep or a quick dinner.
Ingredients
Main Ingredients
- 1-2 breasts Lean chicken breast (boneless, skinless) Use chicken thighs if you want more flavor.
- 1 cup Bell peppers, chopped Any color.
- 1 cup Cucumbers, chopped English or Persian are best.
- 1 cup Cherry tomatoes, halved
- 1/2 cup Red onion, thinly sliced or diced
- 1/2 cup Kalamata olives, pitted and halved Can be replaced with capers.
- 1/2 cup Feta cheese, crumbled Use plant-based feta for dairy-free.
Dressing
- 3 tablespoons Olive oil Extra virgin is recommended.
- 1 tablespoon Lemon juice Freshly squeezed.
- 1-2 tablespoons Fresh herbs (parsley, oregano, basil), finely chopped
- to taste Salt and freshly ground black pepper
Instructions
Cooking the Chicken
- Heat a tablespoon of olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper.
- Cook the chicken 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5–10 minutes. Slice thinly against the grain.
Preparing the Vegetables
- While the chicken cooks or rests, chop the bell peppers, cucumbers, red onion, and halve the cherry tomatoes. Place them in a large mixing bowl.
- Add the halved kalamata olives to the vegetable bowl and toss gently.
Making the Dressing
- In a small bowl, whisk olive oil with lemon juice, chopped fresh herbs, salt, and pepper. Taste and adjust seasoning.
Assembling the Bowls
- Divide the vegetable mixture among your serving bowls. Top each bowl with sliced chicken and sprinkle crumbled feta over everything.
- Drizzle the lemon-herb dressing over the bowls just before serving.
Notes
For best results, store components separately for meal prep and add dressing just before consuming to maintain freshness. Refrigerate within two hours of cooking. Can be made gluten-free.