These Sheet Pan Tomato Greek Bowls are a great way to get ahead of weekday meal prep. Comes together in 20 minutes, full of flavour and checks all the boxes – fat, fibre and protein.
Sheet Pan Tomato Greek Bowls
Ingredients
Units
Scale
- 2 large boneless skinless chicken breast, cut into strips
- 1 tbsp olive oil
- 1 tbsp braggs soy aminos
- 5 garlic clove, grated
- 1 tbsp oregano
- 2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/3 cup diced onion
- 1 cup diced cucumber
- 1/2 cup diced red peppers
- 1 cup diced tomato
- 1 tbsp olive oil
- 1–2 tsp red wine vinegar
- 1/3 cup shaved parmesan
- rice, cooked
Instructions
1. Preheat oven to 425 degrees.
2. In a bowl, toss diced chicken breast with olive oil (1 tbsp), soy aminos, garlic, oregano, paprika, italian seasoning, salt and pepper. Place on a baking sheet and cook for 20 minutes, flipping half way.
3. While chicken is cooking, prepare your rice as per instructions.
4. For the salad: combine onion, tomato, cucumber, red pepper, olive oil, red wine vinegar, parmesan cheese and loads of salt and pepper.
4. Build your bowls – layer chicken on a bed of rice and top with the tomato salad. Add some fresh basil for extra flavour!
