Mediterranean Spring Bowls Recipes
MEDITERRANEAN BOWLS
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
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
MEDITERRANEAN SPRING BOWLS
A copycat-ish recipe of the White House Grill's Spring Bowl from Favorite Family Recipes. Apparently, the original dish calls for fresh garlic to be incorporated in the final dish. I just can't do it...so, I added the garlic to the cooking process of the rice for infused flavor.
Provided by gailanng
Categories One Dish Meal
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Marinate chicken breast halves in lemon pepper marinade for at least one an hour (sealed tightly in a plastic Ziploc bag works best). Remove chicken and discard marinade.
- Place chicken in a 9x13 glass baking dish and sprinkle with lemon pepper on both sides. Bake at 350-degrees for about 25-35 minutes or until juices run clear and chicken is completely cooked through.
- While chicken is cooking, heat a bit of oil in a large skillet. Add diced onion, zucchini, bell pepper and garbanzo beans. Saute until onions become clear. Add tomatoes and saute an additional minute or so until tomatoes become hot.
- Chop the cooked chicken into smaller pieces and stir in with sauteed vegetables.
- For the rice: Cook rice and crushed garlic cloves together with the water according to package instructions. After the rice is cooked, combine remaining ingredients (from olive oil through salt) and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time, if needed.
- To serve: Put a scoop or two of rice in a bowl. Add sauteed veggies and chicken. Top each bowl with about 2 tablespoons feta cheese (or to taste).
Nutrition Facts : Calories 500.7, Fat 8.8, SaturatedFat 1.6, Cholesterol 72.6, Sodium 271.3, Carbohydrate 71.8, Fiber 5.5, Sugar 6.8, Protein 33
MEDITERRANEAN CHICKEN BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook the bulgur as the label directs; season with salt.
- Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
- Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.
Nutrition Facts : Calories 530, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 700 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 28 grams, Sugar 5 grams
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- Marinate chicken breast halves in lemon pepper marinade for at least an hour (sealed tightly in a plastic Ziploc bag works best). Remove chicken and discard marinade. Place chicken in a 9x13 glass baking dish and sprinkle with lemon pepper on both sides. Bake at 350-degrees for about 35 min or until juices run clear and chicken is completely cooked through.
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