Mediterranean Diet Bibimbap Chicken

Combine the best of both worlds with this bright and wholesome Mediterranean Diet Bibimbap Chicken, a vibrant fusion of Korean and Mediterranean flavors packed with fresh, nutrient-rich ingredients. This creative spin on the classic Korean bibimbap layers fluffy quinoa or brown rice with an array of colorful veggies—sautéed zucchini and bell pepper, crisp raw carrots and cucumbers, sweet cherry tomatoes, and tender baby spinach. At the heart of this dish lies tender, garlicky chicken strips marinated in lemon juice and oregano for a Mediterranean twist. Topped with creamy crumbles of feta, a drizzle of zesty homemade dressing, and optionally a touch of sriracha for heat, this bowl is as nutritious as it is satisfying. Perfect for a quick, healthy dinner in just under an hour, this recipe is ideal for those seeking a low-calorie, high-flavor meal inspired by the principles of the Mediterranean diet.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breast
• 1 cup brown rice or quinoa
• 2 cups baby spinach
• 1 medium red bell pepper
• 1 medium zucchini
• 1 large carrot
• 1 medium cucumber
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup feta cheese
• 0.25 cup fresh parsley
• 1 tablespoon sriracha (optional)

Directions

Step 1

Cook 1 cup of brown rice or quinoa according to the package instructions and set aside.

Step 2

Slice the chicken breasts into thin strips. Mince the garlic cloves.

Step 3

In a small bowl, mix 1 tablespoon of olive oil, minced garlic, 1 tablespoon of lemon juice, oregano, salt, and black pepper.

Step 4

Marinate the chicken strips in the mixture for at least 15 minutes.

Step 5

While the chicken is marinating, julienne the red bell pepper, zucchini, carrot, and cucumber. Halve the cherry tomatoes.

Step 6

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the marinated chicken strips and cook until golden and fully cooked, about 6-8 minutes. Remove from the skillet and keep warm.

Step 7

In the same skillet, add another tablespoon of olive oil and sauté the julienned red bell pepper and zucchini until crisp-tender, about 4-5 minutes. Set aside.

Step 8

To make the dressing, whisk together the remaining lemon juice, a tablespoon of olive oil, salt, and black pepper in a small bowl. Add sriracha for heat, if desired.

Step 9

To assemble, divide the cooked rice or quinoa among four bowls. Arrange the sautéed vegetables, raw carrot and cucumber, cherry tomatoes, and baby spinach around the perimeter of the bowls.

Step 10

Place the cooked chicken strips at the center of each bowl, topping with feta cheese and freshly chopped parsley.

Step 11

Drizzle with the prepared Mediterranean dressing before serving. Enjoy your fusion bibimbap!

Nutrition Facts

Serving size	(1534.9g)

Amount per serving	% Daily Value*
Calories	1618.3

Total Fat 74.4g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 4.7g
Cholesterol 362.6mg	0%
Sodium 5762.6mg	0%
Total Carbohydrate 101.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 31.9g
Protein 132.6g	0%

Vitamin D 29.4IU	0%
Calcium 642.7mg	0%
Iron 10.5mg	0%
Potassium 2719.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 33.0%

Carbs: 25.3%