Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- Feta cheese crumbles for topping
- Fresh parsley and lemon wedges for garnish
- Optional: hummus or tzatziki sauce for added flavor
Instructions
- Season the chicken breasts with smoked paprika, ground cumin, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes per side. Let rest before slicing into strips.
- Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and pit the Kalamata olives.
- Arrange sliced chicken, tomatoes, cucumber, onion, and olives in a large bowl. Top with crumbled feta cheese, chopped parsley, and lemon wedges. Drizzle with hummus or tzatziki if desired.
Notes
- For meal prep, store ingredients separately and assemble before serving.
- You can substitute grilled zucchini or eggplant for chicken for a vegetarian version.
- Add roasted sweet potatoes or chickpeas for extra protein and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
