Créé avec l’IA
Mediterranean Teriyaki Chicken Bowl
35 min 367 kcal par portion Facile
Ingrédients
4 Portions
- teriyaki chicken breast (cooked, skinless)400 g
- quinoa (cooked)200 g
- cherry tomatoes100 g
- cucumber100 g
- Kalamata olives60 g
- feta cheese60 g
- red onion40 g
- extra virgin olive oil20 g
- fresh parsley20 g
- lemon (juice only)1 piece
Instructions
- 1
Slice the cooked teriyaki chicken breast into bite-sized strips.
- 2
Rinse and halve the cherry tomatoes. Dice the cucumber. Thinly slice the red onion. Pit and halve the Kalamata olives if needed. Chop the fresh parsley.
- 3
In a large bowl, add the cooked quinoa as the base.
- 4
Arrange the teriyaki chicken, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and red onion on top of the quinoa in sections for a colorful presentation.
- 5
In a small bowl, whisk together the extra virgin olive oil and the juice of 1 lemon to make a simple dressing.
- 6
Drizzle the lemon-olive oil dressing evenly over the bowl.
- 7
Sprinkle the chopped fresh parsley over the top.
- 8
Serve immediately and enjoy your Mediterranean Teriyaki Chicken Bowl!
