Mediterranean Grain Bowls With Chicken

I never remember how to spell “Mediterranean.”

I love Mediterranean food. Give me anything with feta cheese, olives, and hummus and I’m a happy girl. Well, almost anything. It’s a shame (and quite frankly annoying) that I need spell check to remind me how to spell something that I make often, like these grain bowls. I will definitely be making these on a regular basis because they are so delicious. Picture a Greek salad with warm quinoa, grilled chicken, and hummus. Yum!

Since I work from home now, I take more time each day to make my lunches because it’s a good excuse for a break. However, these grain bowls are a great option because you can make the time consuming bits like the quinoa and the chicken ahead of time if you want to make a big batch. I recommend adding the lettuce, lemon dill yogurt dressing, and hummus on the morning of the day that you plan to eat it to keep things from getting limp.

Is it cheating if I just call these “Greek” grain bowls? That’s much easier to spell. 😉

Mediterranean Grain Bowls With Chicken Recipe
(Makes 2 servings)

Ingredients for Lemon Dill Dressing:

  • 1/2 cup Greek yogurt
  • lemon juice from 1/2 of a lemon
  • 1 tablespoon chopped fresh dill
  • 1/8 teaspoon salt

Ingredients for Mediterranean Warm Grain Bowls:

  • 2 cups of cooked quinoa
  • 1/2 tablespoon olive oil
  • 6 ounces of chicken breast cutlets
  • sprinkling of salt
  • sprinkling of pepper
  • 2 cups baby arugula
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup chopped cucumber
  • 1/8 cup chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1/8 cup chopped Kalamata olives
  • 1 tablespoon chopped fresh dill
  • dollop of lemon dill dressing
  • dollop of your favorite hummus (I used my homemade recipe.)

Directions for Lemon Dill Dressing:

  1. In a small bowl, whisk together the yogurt, lemon juice, chopped fresh dill, and salt.

Directions for Mediterranean Warm Grain Bowls:

  1. Cook the quinoa according to the directions on the box then set it aside.
  2. In a skillet, over medium heat, heat the oil.
  3. Season the chicken with salt and pepper and cook it in the skillet until it has an internal temperature of 165 degrees F. Once it’s done cooking, let it rest for a few minutes then give it a rough chop.
  4. If you are making homemade hummus then make sure that’s been done at some point. I highly recommend my homemade hummus because it’s WAY better than any store bought variety.
  5. To plate the 2 servings, add half of the following to each plate: quinoa, arugula, chopped chicken, sliced tomatoes, chopped cucumber, chopped red onion, crumbled feta cheese, chopped Kalamata olives, and chopped fresh dill.
  6. Top with lemon dill dressing and hummus and mix everything together.

Adapted from: Season & Thyme

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