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For these tasty Mediterranean chicken bowls, you will need: - 1 pound boneless, skinless chicken breasts - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 medium red onion, sliced into wedges - 1 zucchini, sliced into half-moon shapes - 1 cup cherry tomatoes, halved - 1 cup cooked quinoa or couscous These ingredients bring bright colors and fresh flavors to your meal. The chicken is the star, while the veggies add crunch and sweetness. Next, we need to whip up a flavorful marinade. Gather these items: - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Zest of 1 lemon - Juice of 1 lemon - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste This marinade infuses the chicken with a tangy and smoky taste. The lemon zest and juice brighten the dish. Finally, let’s talk about finishing touches. You will want: - Fresh parsley, chopped, for garnish - Feta cheese, crumbled, for garnish - Tzatziki sauce, for serving These garnishes add creaminess and freshness. A sprinkle of parsley makes your bowl pop. Tzatziki sauce offers a cool and tangy flavor that ties everything together. Enjoy this colorful feast that is as pleasing to the eyes as it is to the palate! To start, gather your ingredients. You need garlic powder, smoked paprika, dried oregano, lemon zest, lemon juice, olive oil, salt, and pepper. In a large bowl, mix these items together. Whisk until they blend into a smooth marinade. This mix gives your chicken a bold flavor that stands out. Next, add the chicken breasts to the bowl. Make sure each piece gets fully coated with the marinade. This step is key for flavor. Let the chicken sit in the marinade for at least 15 minutes. If you have time, let it soak for 30 minutes. This extra time enhances the taste even more. While the chicken marinates, prepare the vegetables. Slice the red and yellow bell peppers, the red onion, and the zucchini. Halve the cherry tomatoes. Spread these veggies on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Toss gently to coat. Move the veggies to the sides of the pan, making room for the chicken. Place the marinated chicken in the center. Preheat your oven to 400°F (200°C). Roast everything for 25-30 minutes. Check that the chicken reaches 165°F (75°C). The veggies should be tender and slightly caramelized. Once done, take the pan out of the oven. Let it cool for a few minutes. This helps the flavors settle. Now, grab your serving bowls. Add a scoop of cooked quinoa or couscous to each bowl. Top with roasted chicken and the colorful veggies. For the final touch, sprinkle crumbled feta cheese and fresh parsley on top. Serve with a dollop of tzatziki sauce. Enjoy your flavorful feast! To make the best marinade, start with the basics. Use garlic powder, smoked paprika, and dried oregano. These spices give the chicken great flavor. Add lemon zest and juice for brightness. The olive oil helps keep the chicken moist. Let the chicken marinate for at least 15 minutes. If you have time, go for 30 minutes. This gives the flavors time to soak in. Remember to coat the chicken well. Every side should get some marinade. Tender vegetables are key to a great dish. First, cut your veggies into similar sizes. This helps them cook evenly. For this recipe, slice the bell peppers and zucchini into strips and half-moons. Cut the onion into wedges and halve the cherry tomatoes. Drizzle olive oil on the veggies and season with salt and pepper. Toss them well to coat. This step adds flavor and helps them roast nicely. Cooking them at 400°F ensures they get tender with a hint of caramelization. Presentation makes your dish look inviting. Start with a scoop of quinoa or couscous in each bowl. Place the roasted chicken on top. Arrange the colorful veggies around the chicken. Finish with crumbled feta for a creamy touch. A sprinkle of fresh parsley adds a pop of color. For a special touch, add a lemon wedge and a sprig of parsley on the side. This makes the dish look fresh and bright. Enjoy your flavorful Mediterranean feast! {{image_4}} If you want to make this dish gluten-free, swap couscous for quinoa. Quinoa is naturally gluten-free and packed with protein. For a dairy-free meal, skip the feta cheese or use a plant-based cheese. Tzatziki can also be made dairy-free by using coconut yogurt instead of regular yogurt. This way, everyone can enjoy the flavors without worry. You can switch out chicken for other proteins. Try using shrimp or firm tofu for a new twist. Shrimp cooks quickly and adds a nice seafood flavor. If you choose tofu, be sure to press it first to remove extra moisture. This helps the tofu soak up the marinade well and get a nice texture when roasted. Feel free to mix and match your veggies. Instead of zucchini, use asparagus or broccoli. They roast well and add crunch. You can also try adding eggplant or spinach for a different taste. The key is to use colorful and fresh vegetables, as they make the dish more appealing and nutritious. To keep your Mediterranean chicken bowls fresh, store leftovers in airtight containers. Make sure to let them cool first. This helps avoid soggy food. Place chicken, veggies, and grains in separate sections. You can also mix them if you prefer. Store in the fridge for up to three days. When you’re ready to enjoy your leftovers, use the oven for best results. Preheat your oven to 350°F (175°C). Cover the bowl with foil to retain moisture. Heat for about 15-20 minutes. You can also use the microwave. Place food in a microwave-safe dish and cover it. Heat in short bursts, stirring in between, until hot. Freezing is a great way to save extra meals. Let the chicken bowls cool before packing. Use freezer-safe containers or bags. Make sure to squeeze out excess air. They will keep well for up to three months. Thaw in the fridge overnight before reheating. This keeps the flavors intact and delicious. You should marinate the chicken for at least 15 minutes. For better flavor, aim for 30 minutes. This allows the spices and lemon to soak in. However, do not marinate for too long, as the lemon juice can break down the meat. Yes, you can use frozen chicken breasts. Just make sure to thaw them fully before marinating. Thawing helps the marinade stick better. If you are in a hurry, you can cook them from frozen. Just add a few extra minutes to the cooking time. If you don't have tzatziki sauce, you can use plain yogurt mixed with cucumber. A little garlic and lemon can add extra flavor. Hummus or a simple olive oil drizzle also works well. These options will still give you that creamy taste you want. To make Mediterranean chicken bowls, you'll need fresh ingredients and a flavorful marinade. We covered how to prepare and roast the chicken, along with tips for tender vegetables. Remember, you can customize these bowls with dietary swaps. Store your leftovers properly, ensuring they stay fresh. Enjoy creating this tasty dish! It’s simple to make and allows for variety. I hope you feel excited to try it and make it your own.

Sheet-Pan Mediterranean Chicken Bowls

Savor the delightful flavors of Sheet-Pan Mediterranean Chicken Bowls with this easy recipe! Featuring juicy chicken breasts marinated in fragrant spices and nestled on a bed of vibrant roasted vegetables, this dish is perfect for a healthy dinner. Serve it with quinoa or couscous, topped with feta and tzatziki for a refreshing twist. Click through to explore the full recipe and make mealtime a Mediterranean feast!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Zest of 1 lemon

Juice of 1 lemon

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 medium red onion, sliced into wedges

1 zucchini, sliced into half-moon shapes

1 cup cherry tomatoes, halved

1 cup cooked quinoa or couscous

Fresh parsley, chopped, for garnish

Feta cheese, crumbled, for garnish

Tzatziki sauce, for serving

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the chicken and vegetables.

    In a large mixing bowl, add garlic powder, smoked paprika, dried oregano, lemon zest, and olive oil. Season with salt and freshly ground black pepper. Pour in the lemon juice and whisk everything together until well combined into a marinade.

      Add the chicken breasts to the bowl, coating them thoroughly with the marinade. Allow them to marinate for at least 15 minutes for the best flavor, ideally up to 30 minutes.

        Take a large sheet pan and spread the sliced red and yellow bell peppers, red onion wedges, zucchini half-moons, and halved cherry tomatoes evenly across the surface. Drizzle with a touch of olive oil and season with salt and pepper. Toss the vegetables gently to ensure they are all coated.

          Once the vegetables are prepared, move them to the sides of the sheet pan. Create a spacious center area for the chicken. Nestle the marinated chicken breasts right in the center of the pan.

            Place the sheet pan in the preheated oven and roast everything for about 25-30 minutes. Keep an eye out for the chicken to reach an internal temperature of 165°F (75°C) and for the vegetables to become tender and slightly caramelized.

              After roasting, carefully remove the sheet pan from the oven and let it cool for a few minutes to allow flavors to settle.

                To assemble the bowls, place a generous scoop of cooked quinoa or couscous in each serving bowl. Top with a portion of the roasted chicken and a colorful array of sautéed vegetables. Finish off with crumbled feta cheese, a sprinkle of fresh parsley, and a dollop of refreshing tzatziki sauce.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: For an appealing look, serve the bowls with a lemon wedge on the side and a sprig of parsley atop the tzatziki sauce for a burst of freshness. Enjoy the Mediterranean feast!