Mediterranean Chicken Bowl
1 1/2 lb. chicken breast
2 t. dried herbs de Provence (could also use Italian seasoning or Greek seasoning)
½ c. The Tasteful Olive Apricot white balsamic vinegar, divided
1 c. The Tasteful Olives Herbs de Provence infused olive oil, divided
2 t. sea salt, divided (plus more to taste)
1 t. fresh cracked pepper, divided (plus more to taste)
1 c. white quinoa (could also use brown rice, jasmine rice, basmati rice, or farro)
1 can garbanzo beans, rinsed and drained
1 c. cherry tomatoes, halved
1/2 english cucumber, diced
1/2 c. kalamata olives, pitted
3 oz. package sundried tomatoes (julienne style)
5 oz. feta cheese
2 oz. mint, basil, or cilantro, chopped (or a combination)
Place chicken breast in a zip top bag. In a small bowl whisk together the herbs de Provence, ¼ c. balsamic, ½ c. olive oil, 1 t. salt, and ½ t. pepper and pour over the chicken. Seal the bag and allow to marinate in the refrigerator for 1 hour. Preheat the oven to 375 and place the chicken on a prepared baking sheet. Roast for 30-40 minutes until fully cooked. Cook quinoa according to package directions. Meanwhile, whisk together ¼ c. balsamic vinegar, ½ c. olive oil, 1 t. salt, and ½ t. pepper. While the quinoa is still warm, pour the dressing over it and stir to combine. Allow the quinoa to cool to room temperature. Slice the chicken and add it to the quinoa along with the remaining ingredients and additional salt and pepper to your liking, stirring to combine. Enjoy!
Recipe by: The Tasteful Olive
