Mediterranean Power Bowl
Total time1 hr
Prep time20 min
Cook time40 min
4.7(5)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¾ tsp salt
For the roasted vegetables
- 2 medium beets, peeled and cut into ¾-inch wedges
- 2 medium carrots, peeled and cut into 2-inch sticks
- 1 tbsp olive oil
- ¼ tsp salt
For the rice
- 1 ½ cups long-grain white rice
- 3 cups water
- ½ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- ½ tsp dried oregano
- ¼ tsp salt
For the bowls
- 4 cups romaine lettuce, roughly chopped
- 6 oz fresh cow's milk mozzarella (fior di latte), torn into pieces
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Toss the beet wedges and carrot sticks with 1 tbsp olive oil and 1/4 tsp salt on one half of the prepared baking sheet, spreading them in a single layer. Roast for 15 minutes.
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