INGREDIENTS
CHICKEN:
- 1-pound organic chicken breasts (cut into cubes)
- 1 tablespoon avocado oil
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
TOMATO CUCUMBER SALAD:
- 2 organic tomatoes (chopped)
- ½ large organic english cucumber (chopped)
- ¼ red onion (chopped)
- 1 tablespoon dried oregano
- 1 teaspoon red wine vinegar
- 1 teaspoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
REMAINING INGREDIENTS FOR THE BOWLS:
- 4 cups organic spring mix or your preferred lettuce
- 2 cups organic garbanzo beans
- ¼ cup feta cheese crumbles
- ¼ cup pepperoncinis
- Tzatziki sauce (optional)
- Garlic spread (optional)
- Organic garlic hummus (optional)
- Lemon wedges (optional)
INSTRUCTIONS:
- Mix the avocado oil, freshly squeezed lemon juice, garlic, dried oregano, salt and freshly ground pepper. Once mixed cover the chicken with the marinade and marinate covered in the fridge for 30 minutes to 1 hour.
- In the meantime, mix the tomatoes, cucumber, onion, dried oregano, red wine vinegar, olive oil, salt and pepper. Stir together well.
- Start preparing the remaining ingredients. Once prepared and split up between the 4 serving bowls, start cooking the chicken.
- Then, heat a medium sized cast iron skillet to medium high heat. Once the pan is hot, add a thin layer of avocado oil to coat the pan. Once the oil is heated, add the chicken to the pan. Cook until cooked all the way through (about 7 minutes).
- Place the chicken onto each prepared bowl. Then add the remaining optional items to your preference!
