Mediterranean Chicken Bowls Recipes

THESE MEDITERRANEAN CHICKEN AND COUSCOUS BOWLS ARE ENDLESSLY ADAPTABLE

These Mediterranean Chicken and Couscous Bowls Are Endlessly Adaptable image

These quick chicken-and-veggie bowls are endlessly adaptable depending on what you have on hand. Beyond cucumber and tomato, you could try thinly sliced carrots, steamed broccoli florets and zucchini, or roasted cauliflower. You could also sub flaked salmon or sliced cooked lamb for the chicken. Treat the couscous like pasta, simmering until tender and then draining. Unlike most pastas, you'll want to rinse and drain the couscous so the grains don't clump together.

Provided by Cooking Light

Time 40m

Yield Serves 4 (serving size: about 1 3/4 cups)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 1/2 cups uncooked whole-wheat Israeli couscous
2 1/4 cups water
1/2 cup plain whole-milk Greek yogurt
3 tablespoons whole buttermilk
1 1/2 tablespoons white vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, grated
1 1/2 tablespoons chopped fresh dill, divided
12 ounces skinless, boneless rotisserie chicken (white and dark meat), shredded (about 3 cups)
1 small English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
1 cup multicolored cherry tomatoes, halved
1/2 cup thinly sliced red onion
1 ounce feta cheese, crumbled (about 1/4 cup)

Steps:

Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon dill. Divide cooked couscous evenly among 4 bowls.
Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 1/2 teaspoons dill.

Nutrition Facts : Calories 473, Carbohydrate 55 g, Fat 14 g, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, Sodium 608 mg, Sugar 4 g

MEDITERRANEAN BOWLS

Mediterranean Bowls image

Colorful, light, fresh, and flavorful, this mediterranean bowl is what summer lunch dreams are made of.

Provided by Steph

Categories Lunch Main Course

Yield 4 bowls

Number Of Ingredients 10

Ingredients

1 cup cooked quinoa
2 cucumbers (chopped)
1 can chickpeas (drained and rinsed)
1/2 cup hummus
1/2 cup kalamata olives
1/2 cup red onion (chopped)
1/2 cup feta cheese
olive oil (for topping)
balsamic vinegar (for topping)
chopped parsley (for topping)

Steps:

Cook quinoa according to package directions.
In four separate bowls, even distribute quinoa, cucumbers, chickpeas, hummus, olives, red onion and feta cheese.
Drizzle olive oil and balsamic vinegar over the top and sprinkle with chopped parsley (optional).

Nutrition Facts : Servingsize 4 serving, Calories 294 kcal, Fat 13 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 727 mg, Carbohydrate 35 g, Sugar 3 g, Protein 13 mg

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