Mediterranean Salad Bowl with Chicken

There seems to be a Mediterranean theme going on here! The flavors are so refreshing after the richness of holiday food and it’s what I’m craving!

I’ve taken some of the same elements of the Mediterranean Salmon recipe I posted earlier in the week and put them into a bowl with chicken. In addition, I’ve added my famous coconut rice, avocado, hummus, Tzatziki, and a fabulous salad with cucumbers, tomatoes, olives, artichoke hearts, and red onion. Add warm pita bread and you’ve got a winning combination that takes no time to put together!

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Mediterranean Salad Bowl with Chicken

Yield: 4

Author: Suzanne Smith

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Mediterranean flavors meld together in this delicious salad for a mouthwatering and healthy bowl! Make as little or as much of this as you would like depending on the number of people you want to feed.

Ingredients

• Boneless chicken breasts
• Cooked Rice (recipe below)
• Garlic powder
• Dried oregano
• Smoked paprika
• Salt and freshly ground black pepper
• Hummus
• Tzatziki
• Crumbled Feta Cheese
• Kalamata Olives
• Marinated artichoke hearts
• Tomatoes
• Cucumber
• Red Onion
• Olive Oil
• Avocado, cubed or sliced
• Freshly squeezed lemon juice
• Chopped fresh parsley
• Chopped basil

Coconut Rice

• 1 can coconut milk can
• 1 can of water (fill the coconut can)
• 1 teaspoon of salt

Instructions

1. Make coconut rice (Recipe below)
2. Preheat oven to 400 degrees. Season chicken breasts with salt, pepper, garlic powder, oregano, smoked paprika and olive oil. Heat a skillet over high heat. Turn heat to medium and sear chicken for 3 - 4 minutes per side and then bake in the oven for another 15 - 20 minutes.
3. Make the salad - combine halved cherry tomatoes, olives, chopped cucumbers, and diced red onion. Drizzle with olive oil, salt and pepper to taste and a squeeze of lemon juice.
4. To make the bowls - add rice, tomato salad, hummus Tzatziki, feta cheese, artichoke hearts, avocado and chicken. Sprinkle with a little salt and pepper and maybe another squeeze of lemon juice, chopped parsley and chopped basil and serve.

Coconut Rice

1. In a rice cooker or saucepan, combine 1 can coconut milk, 1 can rice (fill the coconut milk can), 1 can of water (fill the coconut milk can), 1 teaspoon salt
2. Cook according to package directions or the settings on your rice cooker

Created using The Recipes Generator

I am probably very late to the game, but my assistant Hannah was telling me about holders that keep avocados fresh! I had no idea, but you can believe I just ordered one because I’m always wondering what to do with half an avocado! The things you learn!

Thanks so much for reading today!