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Mediterranean Chicken Bowl with Kalamata, Feta, Cabbage and Curry & Fig Vinaigrette

Tender Mediterranean spiced chicken served with quinoa, fresh cabbage, sweet bell peppers, tangy feta cheese and kalamata olives tossed with Salad Girl's Curry and Fig vinaigrette. 
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 475 Fat: 6g Carbs: 54g Protein: 23g

ABOUT THE DISH

Healing bowls – or, Buddha bowls – are hearty, filling meals that highlight the ingredients themselves. Each ingredient is treated simply to bring out the unique flavors and textures and, in this case, to put a Mediterranean spin on the finished dish.

Ingredients
Quinoa
Green Cabbage
Red Bell Pepper
Parsley
Minnesota Nice Spice Mediterranean Mate spice blend
Curry and Fig Dressing
Kalamata olives
Feta cheese
Chicken breast

Cooking terms for this recipe

Chop To cut into pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Garnish To add decorative or savory touches to food.

What you need

Small pot with lid

Small bowl

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Thinly slice cabbage. Remove parsley leaves from stem, chop parsley. Cut kalamata olives into eights. Crumble feta cheese. Remove stem and seeds from bell pepper, dice into ½" pieces. Remove chicken breasts from package; rise and pat dry.

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Step 2: COOK QUINOA

Place quinoa, 1½ cups water, and a pinch of salt and pepper in medium pot over medium heat. Bring to boil, cover and reduce heat to low. Cook 8-10 min until quinoa is tender and water has been absorbed. Turn off heat, fluff with a fork, then cover to keep warm. While quinoa is cooking, start seasoning chicken (Step #3).

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Step 3: SEASON CHICKEN

Cut chicken breasts into ½" strips. Place chicken, 1 Tbsp. oil and Mediterranean Mate in a small bowl; toss until chicken is fully coated.

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Step 4: COOK CHICKEN

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add chicken strips and sauté until golden brown and fully cooked, about 6-8 min. USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 5: MAKE BOWL

Divide quinoa between two bowls, add half chicken, kalamata olives, cabbage, bell peppers and feta cheese. Drizzle with curry and fig vinaigrette.

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Step 6: PLATE YOUR DISH

Garnish each bowl with parsley. Enjoy!