Description
These Mediterranean Power Bowls with Garlic Chicken combine vibrant fresh vegetables, tender marinated chicken, and creamy tzatziki sauce for a nutritious and satisfying meal inspired by Mediterranean flavors. They’re perfect for a wholesome lunch or dinner with a balance of protein, fiber, and healthy fats.
Ingredients
Garlic Chicken
- 1 lb Chicken breast, boneless and skinless
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice (about ½ lemon juiced)
- 1 tablespoon Minced garlic (about 2 large cloves)
- 1 teaspoon Sea salt
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- ½ teaspoon Marjoram
- ½ teaspoon Black pepper
Bowls
- 4 cups Spring mix or chopped romaine lettuce
- 2 cups Mediterranean Roasted Chickpeas hummus or uncooked canned chickpeas (drained and rinsed)
- 1 cup Tzatziki Sauce
- 1 cup Cherry tomatoes, halved
- 1 Seedless cucumber, diced
- 1 Yellow bell pepper, diced
- 4 ounces Feta cheese
- ½ Red onion, thinly sliced (about ⅔ cup diced) or pickled red onions
- ½ cup Greek olives
- ½ cup Fresh basil, shredded
- Extra olive oil and red wine vinegar for serving (optional)
Instructions
- Prepare the Garlic Chicken: Remove the chicken breast from the package and pat dry with paper towels. Slice the chicken against the grain into 1-inch cubes for tender pieces.
- Marinate the Chicken: Mince the garlic and combine it with olive oil, lemon juice, sea salt, dried basil, oregano, marjoram, and black pepper in a gallon-sized Ziploc bag. Add the diced chicken, seal the bag, and shake to evenly coat the chicken in the marinade. Refrigerate for 30-60 minutes, or up to overnight for deeper flavor.
- Cook the Chicken: Heat a large frying pan over medium heat. Remove the chicken from the marinade and add it to the pan. Cook the chicken, turning occasionally with tongs, until it is no longer pink inside and lightly browned on all sides, about 8-10 minutes. Remove from heat and set aside.
- Prepare the Bowls: Prepare Mediterranean Roasted Chickpeas and Tzatziki Sauce according to their recipes, or use pre-prepared versions. Peel and dice the red onion, halve the cherry tomatoes, and dice the cucumber and yellow bell pepper. Shred the fresh basil.
- Assemble the Bowls: In each bowl, start with a base of spring mix or chopped romaine lettuce. Add cherry tomatoes, cucumber, yellow bell pepper, sliced red onions, olives, roasted chickpeas, crumbled feta, and the cooked garlic chicken cubes. Top with a generous dollop of tzatziki sauce. Drizzle with extra olive oil and red wine vinegar if desired, and season with salt and pepper to taste. Serve immediately.
Notes
- Marinating the chicken overnight intensifies the garlic and herb flavors but at least 30 minutes is recommended.
- Use fresh herbs if available for a brighter taste in the marinade.
- For a vegetarian version, omit chicken and add extra chickpeas or grilled vegetables.
- Tzatziki sauce can be made in advance and stored in the refrigerator for up to 3 days.
- Roasted chickpeas can be prepared ahead and stored in an airtight container for a crunchy texture.
- Extra lemon juice and herbs can be added for garnish and extra freshness.
