Mediterranean Rainbow Bowl

My number one favorite genre of food is Mediterranean food. I am a sucker for any sort of bowl place and have loved creating my own! This recipe came together with mostly ingredients that I had on hand and a few extras. The chicken that I made to go with this was the perfect ratio of a crispy outside with a warm, juicy inside. Another way to customize this would be to use goat cheese, roasted veggies, or a lemon tahini dressing. The measurements that I have included here make this a great recipe to make for lunch for the week!

Ingredients:

For the base:

• 5-6 Persian cucumbers

• 1 red bell pepper

• 1 yellow bell pepper

• 1 orange bell pepper

• 3/4 medium red onion (about 1/2-3/4 cup)

• 1/2 cup feta

• 1 1/2 cups cooked quinoa

• 2 1/2 cups sliced cherry tomatoes

For the chicken

• Organic chicken tenders

• 1/2 tsp paprika

• 1 tsp garlic salt

• 1 tbsp Italian seasoning

• Olive oil to drizzle the pan

Dressing

• I used the Trader Joes Fig and Balsamic dressing here!

Method:

1. Chop the peppers, onion, and tomatoes

2. Cook the quinoa according to the package

3. Combine the quinoa and the chopped vegetables

4. Coat the chicken in the spices and then cook on the stovetop for about 5 minutes on each side or until ~fully~ cooked.

5. Combine the chicken with the salad base, and add the feta

6. Mix through as much dressing as desired (If you are making this for the week, I recommend adding the dressing when you are ready to eat it)