NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Diced cucumber

0.25 cup Halved cherry tomatoes

1 tbsp Minced red onion

1 tbsp Fresh lemon juice

1 tbsp Crumbled feta cheese

4 whole Kalamata olives

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and rub with half of the olive oil, dried oregano, sea salt, and black pepper.

• 3

  Place the chicken on the baking sheet and roast for 18 to 22 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, prepare the Mediterranean salad by tossing the diced cucumber, halved cherry tomatoes, and minced red onion with the remaining olive oil and lemon juice.

• 5

  Allow the chicken to rest for 5 minutes before slicing it into thin, juice-retaining strips.

• 6

  Assemble the bowl by layering the cooked basmati rice at the bottom, then topping with the sliced chicken, the fresh vegetable salad, crumbled feta, and Kalamata olives.