Vegetarian Mediterranean Power Bowl

Total time1 hr

Prep time20 min

Cook time40 min

4.7

(5)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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