Mediterranean Diet Bibimbap Chicken
Discover the perfect harmony of global cuisines with our Mediterranean Diet Bibimbap Chicken recipe! This vibrant, fusion-inspired dish combines the wholesome principles of the Mediterranean diet with the bold, colorful presentation of Korean bibimbap. Featuring tender garlic-marinated chicken, a medley of sautéed and fresh vegetables like zucchini, red bell peppers, carrots, and cucumbers, and a base of nutrient-packed brown rice or quinoa, this recipe is as nourishing as it is beautiful. What truly elevates this dish is the Mediterranean-inspired dressing made with olive oil, lemon juice, and a hint of spice from optional sriracha, all topped with creamy feta cheese and fresh parsley. Ready in just under an hour, this healthy, gluten-free meal is perfect for lunch or dinner and brings a satisfying taste of the Mediterranean and beyond to your table.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 cup brown rice or quinoa
- 2 cups baby spinach
- 1 medium red bell pepper
- 1 medium zucchini
- 1 large carrot
- 1 medium cucumber
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese
- 0.25 cup fresh parsley
- 1 tablespoon sriracha (optional)
Instructions
Cook 1 cup of brown rice or quinoa according to the package instructions and set aside.
Slice the chicken breasts into thin strips. Mince the garlic cloves.
In a small bowl, mix 1 tablespoon of olive oil, minced garlic, 1 tablespoon of lemon juice, oregano, salt, and black pepper.
Marinate the chicken strips in the mixture for at least 15 minutes.
While the chicken is marinating, julienne the red bell pepper, zucchini, carrot, and cucumber. Halve the cherry tomatoes.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the marinated chicken strips and cook until golden and fully cooked, about 6-8 minutes. Remove from the skillet and keep warm.
In the same skillet, add another tablespoon of olive oil and sauté the julienned red bell pepper and zucchini until crisp-tender, about 4-5 minutes. Set aside.
To make the dressing, whisk together the remaining lemon juice, a tablespoon of olive oil, salt, and black pepper in a small bowl. Add sriracha for heat, if desired.
To assemble, divide the cooked rice or quinoa among four bowls. Arrange the sautéed vegetables, raw carrot and cucumber, cherry tomatoes, and baby spinach around the perimeter of the bowls.
Place the cooked chicken strips at the center of each bowl, topping with feta cheese and freshly chopped parsley.
Drizzle with the prepared Mediterranean dressing before serving. Enjoy your fusion bibimbap!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5763 mg | 251% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 31.9 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 643 mg | 49% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
