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Balanced 500-Calorie Mediterranean Lunch Bowl

Balanced 500-Calorie Mediterranean Lunch Bowl

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Ingredients Method

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

Method
 

  1. Cook quinoa according to package directions; let it cool slightly.
  2. Rinse and drain chickpeas thoroughly under cold water.
  3. Season chicken breast lightly with salt and pepper.
  4. Grill chicken at 400°F until the internal temperature reaches 165°F, then slice.
  5. Place cooked quinoa in the bottom of each bowl.
  6. Add chickpeas evenly over the quinoa.
  7. Top with sliced chicken and fresh vegetables.
  8. Spoon tzatziki over the center of the bowl.
  9. Finish with feta, olives, and additional seasoning to taste.