Ingredients
Scale
- 2 chicken breasts, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cooked rice or quinoa
- 1 cup chopped cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- 1/2 cup crumbled feta cheese
- Fresh parsley and lemon wedges for garnish
Instructions
- In a bowl, season sliced chicken with olive oil, oregano, salt, and pepper.
- Heat a skillet over medium-high heat and cook chicken until golden and cooked through, about 7-8 minutes.
- Assemble bowls by dividing rice, cucumbers, tomatoes, olives, and feta into serving bowls.
- Top with cooked chicken slices, garnish with parsley, and serve with lemon wedges.
Notes
- You can substitute quinoa for rice for a gluten-free option.
- Marinate chicken in herbs beforehand for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
