Mediterranean Spring Bowls Recipe

Name: Mediterranean Spring Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lemon pepper marinade (Lawry's and amount depending on size of breasts); 2 (6 ounce) boneless skinless chicken breast halves; lemon pepper; 1 onion, diced; 1 medium zucchini, diced; 1 green bell pepper, diced; 1/2 cup garbanzo beans; 12 -15 cherry tomatoes or 12 -15 grape tomatoes; olive oil; feta cheese; For the rice; 1 cup long-grain white rice; 2 cups water; 4 -5 garlic cloves, crushed; 1 -2 tablespoon olive oil; 2 lemons, juice of; fresh ground black pepper; salt (to taste)

Servings: persons

1 cup lemon pepper marinade (Lawry's and amount depending on size of breasts)
2 (6 ounce) boneless skinless chicken breast halves
lemon pepper
1 onion, diced
1 medium zucchini, diced
1 green bell pepper, diced
1/2 cup garbanzo beans
12 -15 cherry tomatoes or 12 -15 grape tomatoes
olive oil
feta cheese
For the rice
1 cup long-grain white rice
2 cups water
4 -5 garlic cloves, crushed
1 -2 tablespoon olive oil
2 lemons, juice of
fresh ground black pepper
salt (to taste)

1
Marinate chicken breast halves in lemon pepper marinade for at least one an hour (sealed tightly in a plastic Ziploc bag works best). Remove chicken and discard marinade.
2
Place chicken in a 9x13 glass baking dish and sprinkle with lemon pepper on both sides. Bake at 350-degrees for about 25-35 minutes or until juices run clear and chicken is completely cooked through.
3
While chicken is cooking, heat a bit of oil in a large skillet. Add diced onion, zucchini, bell pepper and garbanzo beans. Saute until onions become clear. Add tomatoes and saute an additional minute or so until tomatoes become hot.
4
Chop the cooked chicken into smaller pieces and stir in with sauteed vegetables.
5
For the rice: Cook rice and crushed garlic cloves together with the water according to package instructions. After the rice is cooked, combine remaining ingredients (from olive oil through salt) and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time, if needed.
6
To serve: Put a scoop or two of rice in a bowl. Add sauteed veggies and chicken. Top each bowl with about 2 tablespoons feta cheese (or to taste).

765

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup lemon pepper marinade (Lawry's and amount depending on size of breasts), 2 (6 ounce) boneless skinless chicken breast halves, lemon pepper, 1 onion, diced, and more.

Yes, Mediterranean Spring Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Spring Bowls

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