MEDITERRANEAN CHICKEN BOWL RECIPE

CHICKEN -1 lb boneless, skinless chicken breast (cut into 1 inch chunks) -2 cloves garlic (minced) -3 tbsp lemon juice -3 tbsp olive oil -1 tsp dried oregano -1 tsp honey -1/2 tsp paprika -1 tsp salt -1/2 tsp pepper

CUCUMBER TOMATO SALAD -1 cup English cucumber (cut into half-moons) -1 cup cherry tomatoes (halved or quartered ) -1/2 red onion (thinly sliced) -3 tbsp avocado oil -2 tbsp red wine vinegar -1 tsp salt -2 tsp sugar -1/2 tsp pepper

SPICY GREEN SAUCE -1/2 cup cilantro -1/2 cup parsley -1/3 cup sweet & hot jalapeños -3 tbsp lemon juice -1 clove garlic -1 tsp salt -1/4 tsp pepper -1/4 cup avocado oil -2 tbsp mayonnaise

Combine marinade ingredients in a large container or baking dish. Add chicken pieces, cover and refrigerate for at least 30 minutes, 2 hours is preferable.

Heat a large skillet over medium heat, add a a little olive or avocado oil to coat the pan. Add chicken and cook until it's cooked through and reaches 165F.

Combine all cucumber tomato salad ingredients in a bowl and refrigerate until ready to assemble the bowls.

Place all sauce ingredients in a blender and pulse until smooth.

Serve chicken, salad and spicy green sauce over rice and enjoy!

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