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Mediterranean Lunch Bowl | LemonyThyme.com

So many beautiful colors and flavors in our Mediterranean Lunch Bowl.  Roasted red peppers, marinated artichoke hearts, luscious olives, orzo pasta, baby spinach, and grilled lemon & herb chicken.  Pulled together from ingredients already in our fridge and pantry. 

7 Layer Hot Italian Dip | LemonyThyme.com | #gameday

It was about a week ago when we made this fabulous 7-Layer Hot Italian Dip.  Several of those layers found their way into our Mediterranean Lunch Bowl.  Just a little hint that these two recipes play very nicely together.

As a bonus, this lunch bowl fits nicely into our healthy choices plan.  Because the ingredients bring big bold flavor there was no need for a heavy dressing.  Instead I simply used some of the juices from the olives, red pepper and artichoke hearts with a drizzle of olive oil and lemon juice.  And serving this bowl….in a bowl, keeps portion control in check.  Go me.

I’ve mentioned recently that we have a new Sprouts Farmers Market, conveniently located along my route to work.  They have a gorgeous olive bar, loaded with all kinds of marinated love.  You can buy as little as one olive if you choose.  That makes a Mediterranean Lunch Bowl all the more wonderful.

Mediterranean Lunch Bowl2

5.0 from 3 reviews
Mediterranean Lunch Bowl
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
For the lemon & herb chicken...
  • 1 boneless skinless chicken breast (6-8 ounces)
  • 2 fresh rosemary sprigs
  • 2 fresh oregano sprigs
  • 1 Tbl. capers
  • 1 lemon
For the bowls...
  • ½ cup orzo pasta
  • 3 cups fresh spinach
  • roasted red pepper, with juice
  • marinated artichoke hearts, with juice
  • assorted olives, with juice
  • olive oil
  • salt & pepper
Instructions
For the lemon & herb chicken...
  1. Press the rosemary, oregano, capers and 2-3 lemon slices onto the chicken breast. Grill in a grill-pan over medium heat for 5-7 minutes, then gently turn and grill an additional 5-7 minutes or until cooked through. Remove and allow to stand for 10 minutes.
For the bowl...
  1. Prepare the orzo according to the package instructions. Drain; season with olive oil, salt & pepper.
  2. Divide fresh spinach, sliced grilled chicken, orzo, roasted red pepper, artichoke hearts, and olives between two bowls.
  3. Combine reserved marinating liquids with olive oil and lemon juice to taste. Drizzle over bowl ingredients.

 

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