Greek Salad Bowl
Prep Time 10 minutes
Cook Time 30 minutes
Servings 1
Ingredients
- 1 cup tricolor quinoa cooked
- 1 cup cucumber sliced
- 1/2 red bell pepper diced
- 1/4 red or yellow onion diced
- 2 tbsp kalamata olives
- 1 chicken breast organic, pastured
- 2 tbsp avocado oil
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp harissa seasoning
- salt and pepper to taste
- extra virgin olive oil, first cold pressed to drizzle
Instructions
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Cook quinoa per package instructions.
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Preheat oven to 425.
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Slice all veggies. Set cucumber aside. Coat onion and bell pepper in 1 tbsp avocado oil and 1 tsp each of the seasonings (garlic, oregano, harissa) and place on a sheet pan.
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Roast onion and bell pepper in oven until tender (about 25-30 mins).
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Coat a skillet in 1 tbsp avocado oil, add a chicken breast, and coat in 1 tsp each of the seasonings. Cook for about 7 minutes each side, until it has reached at least 165F.
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Assemble bowl with quinoa, veggies, chicken, cucumber, and olives. Add salt and pepper to taste and drizzle with olive oil.
Recipe Notes
Additional toppings may include feta cheese, hummus, and/or fresh herbs such as dill.
