Mediterranean Lemon Chicken Bowls with Feta & Herb Vinaigrette

In a bowl, mix together olive oil, lemon juice, lemon zest, minced garlic, oregano, cumin, salt, and black pepper.

Coat the chicken breasts in the marinade and let them sit for 20 minutes to absorb the flavors.

Cook the Chicken:

Heat a skillet over medium heat and cook the marinated chicken for 6-7 minutes per side, until fully cooked and golden brown on the outside.

Let the chicken rest for a few minutes before slicing it into strips.

Make the Herb Vinaigrette:

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, fresh parsley, fresh dill, minced garlic, salt, and black pepper. Adjust seasoning as needed.

Assemble the Bowls:

Divide the cooked quinoa or couscous into four bowls.

Top each with cherry tomatoes, cucumber, red onion, crumbled feta, and kalamata olives.

Place the sliced lemon chicken on top and drizzle with the herb vinaigrette.

Serve:

Serve immediately for a fresh and hearty meal. Enjoy with extra lemon wedges if desired!

Serving and Storage Tips