Mediterranean Spring Bowls Recipes

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).

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.

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).

Steps:

• In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.