Skinny Greek Chicken Bowl with Watermelon and Feta
This Skinny Greek Chicken Bowl with Watermelon and Feta, drizzled with Balsamic dressing features succulent chicken marinated with lemon and herbs, sweet watermelon, feta cheese and Kalamata olives.
Servings 2
Calories 422kcal
Ingredients
- 2 medium chicken breasts skinless, boneless (or 4 thighs)
Chicken Marinade
- ¼ cup olive oil extra virgin
- 2 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 2 teaspoon each chopped fresh oregano, thyme and rosemary (or teaspoon each dried herbs)
- ¼ teaspoon each sea salt and pepper
Salad
- 4 cups fresh arugula or mixture of romaine and arugula
- 2 cups watermelon cubed
- ¼ cup feta cheese crumbled
- ½ cup cucumber sliced
- ¼ cup Kalamata olives
Balsamic Vinaigrette
- 2 tablespoon olive oil extra virgin
- 1 ½ tablespoon balsamic vinegar good quality
- ¼ teaspoon honey
- ¼ teaspoon Dijon mustard
- 1 tablespoon shallot finely chopped
- ½ clove garlic minced
- sea salt and pepper to taste
Instructions
- Whisk Balsamic Vinaigrette ingredients together or shake in a small jar or combine in a small food processor. Set aside to allow flavours to blend.
- Put chicken breasts in a glass bowl. Whisk marinade ingredients together (olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, rosemary, salt and pepper) and pour over chicken. Allow to marinate in refrigerator for 45 minutes to 2 hours.
- Heat oven to 400°F. Remove chicken from marinade. Bake (or grill chicken) for 20 - 25 minutes or until it reaches an internal temperature of 165°F.
- Arrange greens in bowls. Top with watermelon cubes, crumbled feta, cucumber, olives and cooked sliced chicken. Drizzle with Balsamic Vinaigrette or serve on the side.
Nutrition
Calories: 422kcal | Carbohydrates: 23g | Protein: 29g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 915mg | Potassium: 865mg | Fiber: 3g | Sugar: 15g | Vitamin A: 9230IU | Vitamin C: 25.2mg | Calcium: 170mg | Iron: 2.2mg