10/01/2024
Mediterranean Bowl (52g protein per bowl)
Cre by .fit
Chicken: Season 4 boneless, skinless chicken thighs with 1 tbsp extra virgin olive oil, 2 tsp garlic powder, 2 tsp paprika, 2 tsp oregano, 2 tsp italian seasoning, 1 tsp salt, and 1/2 tsp chilli flakes. Rub in the seasoning until all thighs are evenly coated. Airfry at 390F for 15-20mins or until fully cooked and crispy. Let cool and cut into small pieces.
Sweet Potatoes: Wash, peel and cut one sweet potato into cubes. Season with 2 tbsp extra virgin olive oil, 2 tsp garlic powder, 2 tsp paprika, 2 tsp oregano, 2 tsp italian seasoning, 2 tsp cinnamon, 1 tsp salt, and 1/2 tsp chilli flakes. Rub in the seasoning until all pieces are evenly coated. Airfry at 375F for 15-20min or until all pieces are soft on the inside and crispy on the outside.
Quinoa: Rinse 1/2 cup dry quinoa. Add it into a pot with 1 cup of water. On high heat, let it come to a boil and then being it down to a simmer until all water is absorbed (about 10-20mins). Remove the pot from the heat and cover it with a lid for 5mins and then fluff with a fork.
Cherry Tomatoes: To a bowl, add a handful of cherry tomatoes (cut in halves), 1/4 red onion (diced), 1 tsp parsley, 1/2 tsp black pepper, and 1/2 tsp salt. Stir.
Plating: To a bowl, add your cooked quinoa, 2 chicken thighs (cut into pieces), some red bell pepper (cut into pieces), cherry tomatoes, a handful of kalamata olives, sweet potatoes, and cucumbers (cut into pieces). Add a heaping tbsp of red pepper humus and crumble some feta on top. Drizzle some lemon juice on top & enjoy 🤌🏻
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