I’ve probably said this at least 100 times but I LOVE A GOOD BOWL. I love loading my favorite low bowls up with a section of protein, then a section of grains, then a section of veggies then finally drizzling some yummy sauce over top! It’s one of my favorite ways to do dinner and these mediterranean chicken & veggie bowls ARE JUST THAT.
For these mediterranean chicken & veggie bowls we’ve got some juicy roasted chicken paired with cooked barley (one of my most loved grains >> though, you can totally swap this for rice or quinoa) plus a mixture of veggies including diced cucumber, beets, olives, and red onions. We top everything off with THE MOST AMAZING creamy roasted red pepper sauce and crumbled feta because duh this is a mediterranean inspired dish….
Lastly, DON’T KNOCK THE BEETS. I feel like beets get a bad rap and it’s so not fair. I love buying the pre-cooked LoveBeets packages and they are so tender and flavorful. Promise me you’ll try the beets before skipping them. IT’S TOTALLY WORTH IT. Okay, you ready for that recipe? GOOD
Mediterranean chicken & veggie bowl recipe!
mediterranean chicken & veggie bowls
Ingredients
- 6 tbsps olive oil divided
- 1 lb boneless skinless chicken thighs
- 3 tbsps balsamic vinegar
- 1 tsp garlic powder
- healthy pinch salt and pepper
- 1 cup dry barley cooked according to package instructions
- 1 (15oz) jar roasted red peppers drained
- ½ cup plain greek yogurt
- 4 garlic cloves
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1 (7-9oz) jar pitted kalamata olives drained
- 1 (6.5oz) pre-packaged cooked beets diced
- 1/2 red onion diced
- 1 cup cucumber diced
- 1 tbsp apple cider vinegar
- 4 oz crumbled feta cheese
Instructions
- Preheat the oven to 400F. Coat a 9×13 baking dish with 1 tbsp olive oil.
- Place chicken thighs in the prepared baking dish then top with another 1 tbsp olive oil, balsamic vinegar, garlic powder, salt, and pepper. Place the dish in the oven to roast for about 25-35 minutes, flipping chicken half way through, until chicken is no longer pink. Once done, transfer the chicken to a cutting board and dice.
- Meanwhile, cook barley according to package instructions.
- Also meanwhile, place drained roasted red peppers, greek yogurt, garlic cloves, 2 tbsps olive oil, paprika and cumin in a small food processor or blender then pulse until smooth.
- Combine olives, beets, red onion, cucumber, remaining 2 tablespoons oil, and apple cider vinegar in a medium bowl. Toss to coat and mix up!
- Divide cooked barley, veggie mixture, and chicken between bowls. Top with crumbled feta and red pepper yogurt sauce then enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your mediterranean chicken & veggie bowls in action. Peace!
xo
– ab
p.s. more bowl recipes here!