Mediterranean Bowl Recipe
Cook Time:
Prep Time: 10 minutes
Cook Time: 15-20 minutes for the chicken
Assembly Time: 5 minutes
Ingredients:
For the Grilled Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp ground cumin
Salt and pepper, to taste
For the Bowl:
1 cup cooked rice (preferably white, brown, or basmati)
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted and sliced
Fresh cilantro, chopped (about 1/4 cup)
Optional: Feta cheese, crumbled (about 1/4 cup)
Komodo Red hot sauce for drizzle
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (optional for a touch of sweetness)
Salt and pepper, to taste
Instructions:
Marinate the Chicken:
In a small bowl, mix together olive oil, lemon juice, oregano, garlic powder, cumin, salt, and pepper.
Coat the chicken breasts in the marinade and let them marinate for at least 15-20 minutes (or up to 2 hours in the fridge).
Grill the Chicken:
Preheat your grill or grill pan to medium-high heat.
Grill the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C). Once cooked, remove from the grill and let it rest for 5 minutes.
Slice the chicken into thin strips or bite-sized pieces.
Prepare the Bowl Ingredients:
While the chicken is grilling, cook the rice according to package instructions.
Dice the cucumber, halve the tomatoes, and slice the black olives.
If you’re using feta cheese, crumble it.
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), and salt and pepper to taste. Adjust seasoning as desired.
Assemble the Bowl:
In each bowl, start by adding a base of cooked rice.
Layer the grilled chicken, diced cucumbers, cherry tomatoes, black olives, and fresh cilantro on top.
Drizzle with the lemon dressing, and Komodo Red hot sauce, and sprinkle with crumbled feta cheese if desired.
Serve:
Serve immediately and enjoy your Mediterranean chicken bowl!