Mediterranean Chicken Bowls

Jessica and I love bowl meals. You can add all the fun and delicious ingredients into one big bowl. Mixing all the flavors of the different toppings together. This Mediterranean chicken bowl starts with with my favorite part of the chicken to cook with…chicken thighs. We marinate and cook the chicken in a super simple marinade that combines so many different herbs to satisfy all of your taste buds!

Marinating the Chicken

Cut the chicken thigh into bite size pieces and place in a large ziplock back. Add your marinade ingredients to the bag, close the bag and using your hands move the chicken around to evenly spread the marinade. Place the bag with the chicken in a bowl and put in the fridge for at least 2 hours.

Once your chicken has marinated for a couple hours. Preheat the oven to 350 degrees, I used the “convection roast” function on my oven but you could use just plain bake. Get the pan ready by grabbing a baking sheet and covering with parchment paper.

Pour the entire bag of chicken and marinade on to your baking sheet. Roasting in the marinade increases the flavors of the chicken. Roast chicken for 20 minutes, stir around at approx 10 minutes. Cook until chicken reaches 165 degrees.

While your chicken is roasting you can start to make your bowls. For this bowl I used:

  • Lettuce
  • Low Fat Feta Cheese
  • Kalamata Olives
  • Artichokes
  • Pickled Onions
  • Cucumber
  • Tomato
  • Avocado
  • Fresh Herbs – Basil, oregano and cilantro

There are so many options for fixings that you could use for this Mediterranean chicken bowl. Really you could modify this bowl to whatever you have on hand for salad fixings. I used some of the remaining juices that the chicken was cooked in for dressing but a simple balsamic vinegar dressing would be perfect.

Mediterranean Chicken Bowl

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Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Prep Time: 2 hours 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes
Servings: 4
Calories: 207kcal
Author: besties.with.biceps@gmail.com

Ingredients

  • 16 oz Raw Chicken Thighs Chopped into bite size pieces

Chicken Marinade

  • 2 tbsp Olive Oil
  • 2 tsp Oregano Dried
  • 2 tsp Basil Dried
  • 1/2 tsp Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Cinnamon
  • 2 tsp Balsamic Vinegar

Instructions

Marinating the Chicken

  • Cut the chicken into bite size pieces and place in a large ziplock bag.
  • Add your marinade ingredients to the bag. Close the bag and using your hands move the chicken around so that the marinade covers it all.
  • Place bag with chicken in bowl and put in the fridge for at least 2 hours.

Cooking the Chicken

  • After marinating the chicken – Preheat the oven to 350 degrees.
  • While the oven preheats grab a baking sheet and cover with parchment paper.
  • Pour the entire bag of chicken and marinade onto the baking sheet. Roasting with the marinade increases the flavors. Roast for 20 minutes, stir around at approx 10 min.
  • Cook until chicken reaches 165 degrees.
  • While your chicken is roasting get your other items prepped. I love making bowls because you can use anything you have in the fridge.
  • For this bowl I used – lettuce, low fat feta cheese, kalamata olives, artichokes, pickled onions, cucumber, tomato, avocado, fresh herbs – basil, oregano and cilantro
  • The chicken has a lot of flavor so you could make up a super simple dressing with lemon juice and a little olive oil. Or balsamic vinegar.

Notes

16 0z raw chicken is going to cook down to about 12 oz – so when measuring out the serving size, it would be 3oz cooked. 

Nutrition

Serving: 3oz | Sodium: 684mg | Calcium: 31mg | Vitamin C: 1mg | Vitamin A: 67IU | Sugar: 1g | Fiber: 1g | Potassium: 314mg | Cholesterol: 108mg | Calories: 207kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 12g | Protein: 22g | Carbohydrates: 2g | Iron: 1mg

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