Mediterranean Chopped Chicken Bowl Recipe
Chopped greens, herb roasted chicken, salami, kalamata olives, pepperoncini, feta, smoked mozzarella, garbanzo beans, cucumber, grape tomatoes, fresh sweet corn, quinoa, red bell peppers and lemon basil vinaigrette.
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Ingredients
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Base
Chicken
Salad Ingredients
Vinaigrette
Method
Cooking Quinoa
Roasting Chicken
Roast the Chicken
Preheat your oven to 400°F (200°C). In a bowl, mix olive oil, dried oregano, garlic powder, salt, and black pepper. Coat the chicken breast with this mixture and place it on a baking sheet. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before chopping.
Assembling the Bowl
Combine Salad Ingredients
In a large bowl, combine chopped greens, salami, kalamata olives, pepperoncini, feta cheese, smoked mozzarella, garbanzo beans, cucumber, grape tomatoes, sweet corn, and red bell pepper.
Add Quinoa and Chicken
Once the quinoa has cooled, add it to the salad mixture along with the chopped roasted chicken. Toss to combine.
Making the Vinaigrette
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, chopped basil, salt, and black pepper. Adjust seasoning to taste.