Mediterranean Lunch Bowl2
Healthy Choices,  Main Course,  Mediterranean,  Poultry,  Recipes,  Salads & Side Dishes

Mediterranean Lunch Bowl

March 8, 2015 / 22 Comments
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Mediterranean Lunch Bowl | LemonyThyme.com

So many beautiful colors and flavors in this 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 I made this fabulous 7-Layer Hot Italian Dip.  Several of those layers found their way into the 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
Mediterranean Lunch Bowl2

Mediterranean Lunch Bowl

Libby with Lemony Thyme
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 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…

  • 1/2 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…

  • 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…

  • Prepare the orzo according to the package instructions. Drain; season with olive oil, salt & pepper.
  • Divide fresh spinach, sliced grilled chicken, orzo, roasted red pepper, artichoke hearts, and olives between two bowls.
  • Combine reserved marinating liquids with olive oil and lemon juice to taste. Drizzle over bowl ingredients.

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