Balsamic Chicken Buddha Bowl
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
14 oz (400 g) chicken breast
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
½ lemon, juiced
1 clove garlic, crushed
salt and pepper, to taste
For the dressing:
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
For the salad:
2 portions of Meal Prep Grain Breakfast Bowl (see original recipe)
7 oz (200 g) salad leaves
1 cup (150 g) cherry tomatoes
½ red onion, sliced
3.5 oz (100 g) black olives
2 oz (60 g) feta, crumbled
4 tbsp fresh parsley, chopped
4 lemon wedges
2 portions of Meal Prep Grain Breakfast Bowl (see original recipe)
7 oz (200 g) salad leaves
1 cup (150 g) cherry tomatoes
½ red onion, sliced
3.5 oz (100 g) black olives
2 oz (60 g) feta, crumbled
4 tbsp fresh parsley, chopped
4 lemon wedges
Nutrition
(Per Serving)
Calories
439
Fats
16 g
Protein
31 g
Carbs
43 g
Instructions
- Season chicken with salt and pepper. Heat large non-stick pan or skillet over medium heat and add olive oil, balsamic vinegar, lemon juice, and garlic. Add chicken and sauté until golden and cooked through, around 5 to 7 minutes each side.
- Remove chicken from pan and set aside to cool slightly before slicing into strips.
- Meanwhile, make salad dressing by combining olive oil and balsamic vinegar in small bowl. Set aside.
- Divide Meal Prep Grain Breakfast Bowl base between 4 bowls. Add salad leaves, tomatoes, onion, olives, feta cheese, parsley, and chicken slices. Drizzle over salad dressing and serve with lemon wedges.