Mediterranean Chicken Bowls

Hey guys! Now that I’ve posted my favorite yogurt ranch dressing, let’s make Mediterranean chicken bowls to go with it! This is one of my favorite dinner meals, packed full of flavor and protein.

I am all about a bowls and this one is filled with arugula, quinoa, chicken, veggies, hummus, avocado and drizzled with yogurt dressing.

I’ve started cook on cast iron the majority of the time as it is the best for your health (more about that coming next month). In this recipe I use a little butter on low heat, place the chicken on top, and season with lemon pepper and sea salt. Cook it for about 5 minutes on each side and boom, she’s perf!

See below for a list of ingredients and steps to build your bowl. Enjoy!

---

Ingredients

{serves 2-4}

1.5 pounds boneless skinless chicken breast

1 tablespoon butter

1 tablespoon lemon pepper

sea salt

4 cups arugula

1 cup quinoa (makes 2 cups)

2 cups chicken broth

1 avocado diced

1 cucumber sliced

1 cup cherry tomatoes halved

1 tub of hummus

1 block feta crumbled

1/2 cup green olives quartered

Yogurt Ranch Dressing – recipe here

---

Steps

1. Place butter in a cast iron (or large skillet) on low heat. Put chicken on top and season with lemon pepper and sea salt to taste. Cook on each side for about 5 minutes. Remove and cut into slices once it is cooled off.

2. While chicken is cooking put quinoa and chicken broth in a pot on high heat. Bring to a boil. Once it is boiling turn off heat and let sit with the lid on for 20 minutes to finish cooking.

3. In the bottom of the salad bowl, put arugula on one half and quinoa on the other half. Note: you can make one big bowl or individuals like I did.

4. Place all other ingredients on top: chicken, avocado, cucumber, tomatoes, dollop of hummus, feta and olives.

5. Lastly drizzle yogurt dressing on top. Enjoy!

---