
Mediterranean Herbed Chicken & Roasted Vegetable Bowls
Make Mediterranean Herbed Chicken & Roasted Vegetable Bowls, a Mediterranean lunch recipe with Chicken Breast, Eggplant, Bell Pepper. It has about 40 min, about 410 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Mediterranean Herbed Chicken & Roasted Vegetable Bowls is a Mediterranean lunch recipe that takes about 40 min, makes 4 servings, has about 410 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonMediterranean Herbed Chicken & Roasted Vegetable Bowls ingredients
- 1.5 lbs Chicken Breast
- 1 medium Eggplant
- 1 large Bell Pepper
- 2 medium Tomato
- 1 medium Onion
- 3 cloves Garlic
- 3 tbsp Olive oil
- 1 tsp Dried oregano
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 Lemon
- 2 tbsp Fresh Dill weed (chopped)
- 2 tbsp Fresh Mint (chopped)
- 4 cups Lettuce (Iceberg, shredded)
How to make Mediterranean Herbed Chicken & Roasted Vegetable Bowls
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Cut the 1.5 lbs chicken breast into 1-inch cubes. Cut the 1 medium eggplant, 1 large bell pepper, and 1 medium onion into 1-inch pieces. Cut the 2 medium tomatoes into wedges. Thinly slice or mince 3 cloves of garlic.
- In a large bowl, combine the chicken, eggplant, bell pepper, tomatoes, onion, and garlic. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to ensure all ingredients are evenly coated.
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for optimal roasting.
- Roast for 25-30 minutes, tossing halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and slightly caramelized at the edges.
- While the chicken and vegetables are roasting, prepare a simple dressing. In a small bowl, whisk together the juice of 1/2 lemon, 1 tablespoon of olive oil, and a pinch of salt and pepper.
- Once the chicken and vegetables are out of the oven, transfer them to a clean bowl. Stir in 2 tablespoons of fresh chopped dill weed and 2 tablespoons of fresh chopped mint, then drizzle with the prepared lemon-olive oil dressing. Toss gently.
- To serve, divide 4 cups of shredded Iceberg lettuce among four bowls. Spoon the warm herbed chicken and roasted vegetable mixture over the lettuce. Serve immediately for a flavorful and satisfying lunch.
Mediterranean Herbed Chicken & Roasted Vegetable Bowls FAQ
How do I make Mediterranean Herbed Chicken & Roasted Vegetable Bowls?
Make Mediterranean Herbed Chicken & Roasted Vegetable Bowls by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Mediterranean Herbed Chicken & Roasted Vegetable Bowls?
The main ingredients include Chicken Breast, Eggplant, Bell Pepper, Tomato, Onion. The full ingredient list is included on this page.
How long does Mediterranean Herbed Chicken & Roasted Vegetable Bowls take?
This recipe takes about 40 min, depending on prep speed and kitchen equipment.
How many calories are in Mediterranean Herbed Chicken & Roasted Vegetable Bowls?
Recipe Genius estimates about 410 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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