Balanced 500-Calorie Mediterranean Lunch Bowl
Servings
Prep Time
2
bowls
10
minutes
Cook Time
Passive Time
15
minutes
0
minutes
Servings
Prep Time
2
bowls
10
minutes
Cook Time
Passive Time
15
minutes
0
minutes
Ingredients
1/2
cup
Cooked quinoa
Cooked in water or low-sodium broth
1/4
cup
Canned chickpeas
Rinsed and drained
3.5
oz
Grilled chicken breast
Cooked to 165°F; sliced
1
cup
Mixed greens
Spinach, arugula, or spring mix
1/2
cup
Cucumber
Chopped
1/2
cup
Cherry tomatoes
Halved
2
tbsp
Tzatziki sauce
Use low-fat if desired
1
oz
Feta cheese
Crumbled
1
tbsp
Kalamata olives
Kalamata olives
1
tbsp
olive oil
Optional, for cooking chicken
to taste
Salt & black pepper
Season lightly
Instructions
Cook quinoa according to package directions; let it cool slightly.
Rinse and drain chickpeas thoroughly under cold water.
Season chicken breast lightly with salt and pepper.
Grill chicken at 400°F until the internal temperature reaches 165°F, then slice.
Place cooked quinoa in the bottom of each bowl.
Add chickpeas evenly over the quinoa.
Top with sliced chicken and fresh vegetables.
Spoon tzatziki over the center of the bowl.
Finish with feta, olives, and additional seasoning to taste.