DD Mediterranean White Bean Chicken Bowl, Cucumber Water
Servings 2
Calories 676kcal
Ingredients
Cucumber Water
- 24 oz Water
- ½ Cucumber thinly sliced
- Ice cubes
Mediterranean White Bean Chicken Bowl
- 10 oz Chicken breast boneless skinless butterflied
- 1 TBSP Extra-virgin olive oil
- 1 tsp Dried oregano
- ⅛ tsp Salt
- Black pepper to taste
- 3 TBSP Lemon juice freshly squeezed
- 2 cloves Garlic minced
- 3 cups Cannellini beans no-salt-added drained and rinsed
- 2 cups Cherry tomatoes halved
- 2 cups Cucumber diced
- ½ cup Red onion thinly sliced
- ½ cup Fresh parsley chopped
- 4 TBSP Kalamata olives low-sodium halved
- 1 oz Feta cheese crumbled
Instructions
- Add the cucumber slices to the water and refrigerate to infuse.
- Pat the chicken dry. Rub with 1 tsp of olive oil, half of the dried oregano, salt, and black pepper. Let the chicken marinate while preparing the remaining ingredients.
- In a large bowl, whisk together the lemon juice, remaining olive oil, garlic, and remaining oregano until well combined.
- Add the cannellini beans to the dressing and toss to coat. Let the beans marinate for 10 minutes.
- Heat a grill pan or skillet over medium-high heat. Grill the chicken on both sides until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- In a bowl, combine the cherry tomatoes, cucumber, red onion, parsley, and Kalamata olives. Add the marinated beans along with any remaining dressing and toss gently to combine.
- Portion the bean and vegetable mixture into bowls. Top with sliced grilled chicken and sprinkle with crumbled feta cheese.
- Serve the White Bean Chicken Bowl with cucumber water over ice if desired.
Nutrition
Calories: 676kcal | Carbohydrates: 76g | Protein: 56g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 783mg | Potassium: 2556mg | Fiber: 18g | Sugar: 10g | Vitamin A: 2327IU | Vitamin C: 75mg | Calcium: 390mg | Iron: 12mg