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mediterranean chicken & veggie bowls

Course Main Course
Cuisine Mediterranean
Keyword barley, chicken, mediterranean, vegetables
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4

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

  1. Preheat the oven to 400F. Coat a 9x13 baking dish with 1 tbsp olive oil.
  2. 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.
  3. Meanwhile, cook barley according to package instructions.
  4. 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.
  5. Combine olives, beets, red onion, cucumber, remaining 2 tablespoons oil, and apple cider vinegar in a medium bowl. Toss to coat and mix up!
  6. Divide cooked barley, veggie mixture, and chicken between bowls. Top with crumbled feta and red pepper yogurt sauce then enjoy!