Roast Mediterranean Bowls
by Nicole Freebairn, Nutritionist
Ingredients:
GARLIC & HERB CHICKEN
450g chicken breast or tenderloins
1 tsp dried oregano
½ tsp garlic powder
splash of olive oil
ROAST VEGGIES
1 zucchini, cut into bite-sized chunks
1 red capsicum, cut into bite-sized chunks
1 small red onion or large shallot, cut into bite-sized chunks
1 tsp dried oregano
splash of olive oil
TOMATO OLIVE SALSA
6-8 cherry tomatoes, diced
10-12 kalamata olives, pitted and halved
sprig of parsley, finely chopped (optional)
1 tsp olive oil
½ tsp red wine vinegar
squeeze of lemon juice
1 C bulgur wheat
50g feta
Directions:
Preheat oven to 180 degrees celcius, fan bake. Line two trays with baking paper.
Add zucchini, capsicum, shallots, oregano and oil to a bowl and shake to coat evenly. Transfer to one of the trays.
Cut chicken into large strips (or leave as is if using tenderloins). Add to the bowl with olive oil, oregano, garlic and salt and pepper. Use tongs to mix the seasoning evenly and then lay flat on one of the trays.
Bake chicken for about 15-20 minutes, flipping chicken the about halfway through. The veggies may need a little longer depending on your preference.
Boil half a jug of water. Add bulgur wheat to a pot with 1 ½ C boiling water, cover with a lid and leave for about 10-12 minutes before fluffing with a fork. (You may have some surplus bulgur wheat).
Combine all ingredients for the tomato olive salsa in a small bowl.
Chop chicken into smaller pieces, and assemble bowls with a crumble of feta on top and an extra squeeze of lemon.