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Mediterranean Chicken Bowls

Jessie Hilgenberg
  • 15 minutes
  • Serves 1

INGREDIENTS

113 g

cooked quinoa

63 g

chickpeas, drained

50 g

cucumbers, sliced

25 g

red onion, sliced thin

15 g

kalamata olives, sliced

1 oz

cherry tomatoes, halved

1/2 oz

feta

3 oz

chicken breast

Salt, pepper and garlic powder

1/4 cup

olive oil

1

lemon, juiced

2 cloves

garlic, minced or crushed

1/5 tsp

italian seasoning

2 tbsp

red wine vinegar

1 tsp

dijon mustard

salt and pepper