Name: Mediterranean chicken and sourdough bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, diced; 1 slice sourdough bread, cubed; 1 large egg; 1.5 oz cucumber, unpeeled and diced; 1/3 cup cherry tomatoes, halved; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 15 min · Cook 10 min

Bring a small pot of water to a boil. Carefully lower the cold egg into the water. Cook for 7 minutes for a jammy yolk. Immediately move the egg to a bowl of ice water for 3 minutes to stop the cooking, then peel and halve. Done when whites set and yolk soft.
Heat a small portion of the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and season with half the salt and pepper. Sear, stirring often, for 6 to 8 minutes until golden and cooked through. Done when opaque in the center, 165°F.
Wipe the skillet clean and add a little more olive oil. Add the sourdough cubes and toast over medium heat for 4 to 5 minutes, tossing often, until the cubes are deep golden and hard at the edges. Done when crisp and golden.
In a large mixing bowl, whisk together the lemon juice, remaining olive oil, garlic, oregano, and the remaining salt and pepper until well combined.
Add the seared chicken, diced cucumber, and halved tomatoes to the mixing bowl with the dressing and toss to coat. Gently fold in the warm sourdough cubes just before serving. Transfer to a bowl and top with the jammy egg.

Nutrition

Ingredients

Instructions

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