LunchDinnerMain Course

Mediterranean Keto Chicken Bowl

Name: Mediterranean Keto Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 portioner
Cuisine: mediterranean, greek
Ingredients: 300 g chicken breast cut into 1-inch cubes; 1 spsk. olive oil; 0,5 tsk. paprika; 0,5 tsk. dried oregano; 0,5 tsk. salt; 0,25 tsk. black pepper; 2 kop romaine lettuce chopped; 0,5 stk. cucumber diced; 0,5 kop cherry tomato halved; 0,25 kop kalamata olive pitted and halved; 0,25 stk. red onion thinly sliced; 1 stk. avocado diced; 30 g feta cheese crumbled; 2 spsk. tahini; 1 spsk. lemon juice; 2 spsk. water; 1 fed garlic minced; 0,25 tsk. salt; 0,13 tsk. black pepper

This vibrant and satisfying keto bowl features tender pan-seared chicken, crisp vegetables, and a creamy feta dressing. It's a perfect light yet filling meal that brings the fresh flavors of the Mediterranean to your table.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 646 kcal

Glutenfri

Allergenoplysninger: kan indeholde mælk og sesam. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

chicken

300 gchicken breast, cut into 1-inch cubes
1 spsk.olive oil
0,5 tsk.paprika
0,5 tsk.dried oregano
0,5 tsk.salt
0,25 tsk.black pepper

bowl

2 kopromaine lettuce, chopped
0,5 stk.cucumber, diced
0,5 kopcherry tomato, halved
0,25 kopkalamata olive, pitted and halved
0,25 stk.red onion, thinly sliced
1 stk.avocado, diced

garnish

30 gfeta cheese, crumbled

dressing

2 spsk.tahini
1 spsk.lemon juice
2 spsk.water
1 fedgarlic, minced
0,25 tsk.salt
0,13 tsk.black pepper

Udstyr

skillet · mixing bowls · whisk · cutting board · knife

Fremgangsmåde

Trin for trin

1
In a medium bowl, combine the cubed chicken breast with olive oil, paprika, dried oregano, salt, and black pepper. Toss to coat evenly.
Ca. 5 min.
Kokkens note: Ensure all chicken pieces are well-seasoned for maximum flavor.
2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
Ca. 7 min.
Kokkens note: Do not overcrowd the pan; cook in batches if necessary to ensure proper browning.
3
While the chicken cooks, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and black pepper until smooth and creamy. Add more water if needed to reach your desired consistency.
Ca. 5 min.
Kokkens note: The dressing should be pourable but not too thin.
4
Assemble the bowls. Divide the chopped romaine lettuce between two serving bowls.
Ca. 1 min.
5
Arrange the diced cucumber, halved cherry tomatoes, pitted and halved kalamata olives, thinly sliced red onion, and diced avocado over the lettuce.
Ca. 2 min.
Kokkens note: Arrange ingredients neatly for an appealing presentation.
6
Top each bowl with the cooked chicken and crumbled feta cheese.
Ca. 1 min.
7
Drizzle generously with the tahini dressing before serving.
Ca. 1 min.
Kokkens note: Serve immediately for the best texture and flavor.

Pr. portion

Næringsindhold

71%Score

Kalorier: 645,5kcal
Protein: 55,2g
Kulhydrat: 22,6g
Fedt: 39,7g
Kostfibre: 10,1g
Sukker: 5,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover chicken and vegetables separately from the dressing in airtight containers in the refrigerator.

Genopvarmning

Reheat chicken gently in a skillet or microwave until warmed through. Do not reheat the salad components.