Mediterranean Chicken Bowl

A gentle, low-acid version of a Mediterranean bowl that won't trigger reflux or bloating.

2026-03-01 • 3 min read

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 1.5 lbs chicken breast, diced
• 2 cups cooked quinoa or brown rice
• 2 cups cucumber, diced
• 1 cup zucchini, diced
• 4-5 scallions (green parts only), sliced
• 1 cup kalamata olives (if tolerated)
• 1 cup feta cheese, crumbled
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp garlic scapes chopped or 1 tsp garlic scape flakes (optional - omit if sensitive)
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions

1. Season diced chicken with oregano, basil, garlic scapes (if using), salt, and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Cook chicken for 6-8 minutes until golden and cooked through. Set aside.
4. In a large bowl, combine quinoa/rice, cucumber, zucchini, scallions, and olives.
5. Drizzle with remaining olive oil and toss to combine.
6. Add cooked chicken to the bowl.
7. Top with feta cheese and fresh herbs.
8. Serve immediately or divide into meal prep containers for the week.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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