Easy Mediterranean Chicken Bowl Recipe for Healthy Dinner Bliss
A quick and flavorful chicken bowl packed with Mediterranean goodness. Perfect for a healthy and satisfying weeknight dinner.
Equipment
- Large skillet or Dutch oven
- Mixing bowls
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch cubes
- 1 tbsp Olive oil
- 1 Onion Small, chopped
- 2 cloves Garlic Minced
- 1 Red bell pepper Chopped
- 1 14.5 oz can Diced tomatoes Undrained
- 1/2 cup Sun-dried tomatoes Oil-packed, drained and chopped
- 1/4 cup Kalamata olives Pitted and halved
- 1 tsp Dried oregano
- 1/2 tsp Dried basil
- 1/4 tsp Red pepper flakes Optional
- To taste Salt and black pepper
- 4 cups Cooked quinoa or couscous
- 1 cup Feta cheese Crumbled
- 1/2 cup Fresh parsley Chopped
Instructions
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in diced tomatoes (undrained), sun-dried tomatoes, Kalamata olives, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
- Return chicken to the skillet and cook for another 5 minutes, allowing the flavors to meld.
- Divide cooked quinoa or couscous among bowls. Top with the chicken and vegetable mixture.
- Sprinkle with crumbled feta cheese and chopped fresh parsley before serving.
Notes
For a spicier dish, add more red pepper flakes. You can also substitute other vegetables like zucchini or spinach. Leftovers can be stored in the refrigerator for up to 3 days.