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