Mediterranean Chicken Bowl
My go-to lunch: A vibrant Mediterranean-inspired bowl with lemon garlic chicken, grilled aubergine, and a fresh quinoa salad topped with all the classics. Perfect for a wholesome lunch or dinner!
Serves 1:
For the Chicken:
1 chicken breast
1 tsp olive oil
Juice and zest of half a lemon
1 garlic clove, minced
Salt and pepper, to season
1 tsp paprika
1 tsp dried oregano
For the Aubergine:
1/4 aubergine, sliced 1cm thick
Olive oil, for brushing
Garlic powder, salt, and pepper to season
For the Salad:
125g cooked quinoa
Handful of chopped mint and parsley
Feta cheese, olives, lettuce, tomatoes, and hummus.
Method:
In a bowl, mix olive oil, lemon juice and zest, minced garlic, paprika, oregano, salt, and pepper. Coat the chicken breast in the marinade and let it sit for at least 10 minutes.
Brush the aubergine slices with olive oil and season with garlic powder, salt, and pepper. Grill for 4-5 minutes per side until tender and charred.
Preheat a grill or pan over medium-high heat. Grill the marinated chicken for 7-8 minutes per side until fully cooked.
In a bowl, combine cooked quinoa, chopped mint, and parsley.
Place the quinoa salad at the base of your bowl, top with the grilled chicken and aubergine. Add in your choice of feta, olives, lettuce, and tomatoes. Serve with a generous scoop of hummus on the side.
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