Mediterranean Protein Bowl (GF)

I LOVED making this dish, almost as much as I loved eating it. The juicy chicken is packed with flavor, and when paired with the fresh crunch from the veggies it creates the perfect texture combination! This mediterranean protein bowl is not only great because it’s delicious, but it’s also super easy to make, , naturally gluten free, and you’re getting plenty of protein from the chicken, hummus and quinoa! This dish is great served as a weeknight dinner, or perfect for weekly meal prep!

Notes

Adjustments to Plant Based

This dish is awesome because it’s easily adjusted to any dietary needs. If you’d like it to be dairy free, omit the feta or simply choose vegan feta over the dairy option. If you prefer a plan based diet, you can easily sub the chicken for roasted chickpeas (I have a great recipe which I will link below), or you can go with tofu, which will work great with all the same seasonings as the chicken!

Prepping Ahead

In the perfect world, I would have made the humus myself, but I have a full time job and it’s just not necessary to add that stress in my life, lol. However if you have the time, there are plenty great hummus recipes out there, so just go for it! But maybe prep the humus the day before just to make the kitchen time less intensive, thats what I would do!

On the topic of prep, let’s talk pickled onions! I actually made mine (for the first time) and I loved it. But I did this the day before, because it needs at lease one to two hours to marinade before you can enjoy the ‘pickled’ onion flavor. It’s a simple process of finely slicing a whole red onion and placing it in a large sealable jar, and adding whole pepper corns, bay leaves, slat, water, and vinegar. I’m still figuring out my preferred quantities, but again there are plenty of good recipes out there for you to choose from, and I will get my version online soon..ish!

Ingredients You’ll Need

Chicken 

• 4–5 deboned organic chicken thighs (about 1.7 lb)
• 3-4 sprigs fresh thyme
• 1/2 tsp onion powder
• 1/2 tsp cumin powder
• salt & pepper 
• olive oil

Bowl

• organic quinoa (4 portions)
• 4 heaped tbsp organic humus (store bought) 
• 2 cups shredded cabbage (I used red cabbage) – divided into 4 portions
• 1.5 cups cubed cucumber – divided into 4 portions
• 1 avocado – divided into 4 portions, cubed 
• 2 fresh limes 
• feta – I used organic goats feta – use your discretion on portions
• 1 cup pickled onion – divided into 4 portions (see notes) 
• flat leaf parsley for topping (optional) 

Mediterranean Protein Bowl (GF)

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4.5 from 2 reviews

• Author: Administrator
• Total Time: 35 minutes
• Yield: 4 1x

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Description

Warm quinoa and juicy chicken, paired with delicious hummus and fresh cut veggies! Full of protein and super easy to make! 

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Ingredients

Scale 1x2x3x

Chicken 

• 4–5 deboned organic chicken thighs (about 1.7 lb)
• 3–4 sprigs fresh thyme
• 1/2 tsp onion powder
• 1/2 tsp cumin powder
• salt & pepper 
• olive oil

 

Bowl

• organic quinoa (4 portions)
• 4 heaped tbsp organic humus (store bought) 
• 2 cups shredded cabbage (I used red cabbage) – divided into 4 portions
• 1.5 cups cubed cucumber – divided into 4 portions
• 1 avocado – divided into 4 portions, cubed 
• 2 fresh limes 
• feta – I used organic goats feta – use your discretion on portions
• 1 cup pickled onion – divided into 4 portions (see notes) 
• flat leaf parsley for topping (optional) 

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Instructions

1. Start by marinading your chicken thighs in a large bowl – thyme, onion powder, cumin, salt and pepper, dash of olive oil, and set your oven to 360F.
2. Portion out quinoa, rinse, and cook according to packet instructions, setting a timer to set aside once done. 
3. Place a large oven proof skillet over a high heat and add a dash of olive oil. Once the pan is really hot, place the chicken out evenly and fry for 7-8 mins, then turn and fry for a further 1-2 mins before removing it from the heat. Cover the pan with aluminum (use oven mitts as it’ll be hot), and place it in the oven to continue cooking for 6-7 mins. Once cooked, remove from the oven and set aside, keeping the aluminum on.
4. While completing steps 2 and 3, chop all veggies/portion out accompaniments. Once everything is ready to serve, remove the chicken thighs and slice into 1/2 inch slithers, 
5. This meal is best assembled in a large, shallow bowls.. smear your hummus across the bottom of the bowl, add your quinoa and shredded cabbage, and top with the grilled chicken, avocado, pickled onions, feta and parsley. Finish off with a fresh squeeze of lemon, as well as a few spoonfuls of the delicious leftover juice from the chicken pan. Enjoy! 

Notes

This dish is awesome because it’s easily adjusted to any dietary needs. If you’d like it to be dairy free, omit the feta or simply choose vegan feta over the dairy option. If you prefer a plan based diet, you can easily sub the chicken for roasted chickpeas (I have a great recipe which I will link below), or you can go with tofu, which will work great with all the same seasonings as the chicken! 

• Cook Time: 35
• Category: Lunch/Dinner
• Method: Stovetop / Oven
• Cuisine: Mediterranean