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Delicious Mediterranean salad bowl with grilled chicken, spiced chickpeas, and grilled vegetables over fragrant basmati rice. #Mediterraneansalad #GrilledChicken #Chickpeas #GrilledVegetables #BasmatiRice #HealthyRecipes

MEDITERRANEAN CHICKEN BOWL

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Author: Hello Ani
The BEST Mediterranean Chicken Bowl you will ever have! Perfect grilled juicy chicken breast, spiced roasted chick peas, sweet potato, herbed wild rice, crisp lettuce and veggies, and the most heavenly herbed tahini dressing.
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Ingredients

FOR THE CHICKEN

  • 2 boneless chicken breast
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 teaspoon dried oregano
  • 2 teaspoon basil
  • 2 teaspoon thyme
  • zest of half a lemon

FOR THE ROASTED VEGGIES

  • 15 oz garbanzo beans (drained)
  • 1 tablespoon advieh (or mix 1 teaspoon cinnamon, 1 teaspoon turmeric, ¼ teaspoon ginger, ¼ teaspoon cumin, ¼ teaspoon coriander, a small pinch of cloves and cardamom - all dry)
  • 1 small sweet potato (peeled and chopped into ½ inch pieces)
  • salt and pepper to taste
  • 2 tablespoon olive oil

FOR THE SALAD

  • 1 cup chopped kale
  • 2 cups loose green leaf lettuce
  • 1 cup cucumber (diced)
  • 1 cup cherry tomatoes (halved)
  • ½ cup pitted green or kalamata olives
  • ½ small red onion (thinly sliced)
  • 4 oz feta cheese (crumbled)

FOR THE HERBED YOGHURT TAHINI DRESSING

  • ½ cup tahini sauce
  • ¼ cup greek yoghurt
  • ¾ teaspoon sea salt
  • ⅛ teaspoon pepper
  • 2 garlic gloves (finely minced)
  • ¾ cup fresh chopped herbs (a mix of parsley, cilantro, basil)
  • ½ cup water
  • 1 lime (juiced)

Instructions

  • Preheat oven to 370 °F
    1. On a baking sheet arrange separately the garbanzo beans, and bite-sized sweet potato pieces. Season with salt and pepper, and advieh spice (or mixed spices in box above). Drizzle with olive oil. Bake about 20 minutes, turning veggies half way through.
    2. While the veggies are baking, grill the chicken. Preheat pan on medium heat. Drizzle pan with olive oil. Add the chicken and brown for about 3 to 4 minutes each side. Note: my was a thick piece of chicken breast, about 1 inch of thickness). Turn the heat down to medium/low. Close pan with a lid, and continue to cook for another few minutes until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 3 minutes.
    3. I used "Uncle Benz Herbed Wild Rice". Cook per package direction.
    4. To make the Yoghurt Tahini Dressing, comine all ingredients in a blender, or food processor, and blend until smooth and creamy.
    5. To assemble the platter, or individual bowl, place the kale and lettuce mix on the bottom of bowl. Top sides with rice, grilled sweet potatoes, roasted garbanzos. Add the chicken slices in the middle. Add sliced cucumber, tomato, onion, olives and feta to another side. Pour the Yoghurt tahini dressing on top of the salad and gently toss to combine. Enjoy!

Nutrition

Calories: 497kcal | Carbohydrates: 40g | Protein: 32g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 814mg | Potassium: 917mg | Fiber: 9g | Sugar: 8g | Vitamin A: 7722IU | Vitamin C: 31mg | Calcium: 234mg | Iron: 4mg
COURSE: Main Course, Salad
CUISINE: Mediterranean
KEYWORD: Mediterranean Chicken Bowl
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