It’s Time for Another Bowl

This week we’re headed to the Mediterranean! This bowl is probably my favorite. It’s packed with flavor. On long weeks at work I often get bored eating the same thing each night but this is one bowl that I’m excited to eat each shift, even five days in a row!

Ingredient list for one bowl…. multiply for whatever amount of meals you need

Ingredients:

• 5 oz chicken thigh

Marinade for chicken

• 25 grams fat-free Greek yogurt

• Mediterranean spice mix: equal parts: cumin, paprika, salt, oregano, garlic powder. (Protip: have a container of this mixed up in your pantry. I use this combo on so many things.) I do what feels right on amount, but about 1 Tbsp of each for 1 lb. of chicken

• spoon full of Sambal

Bowl fixings

• 1 cup cooked quinoa

• 1 cup of greens (I prefer just Romaine for this one)

• 1/4 cucumber

• handful of cherry tomatoes

• 2-3 pepperoncini

• 2-3 pieces marinated artichoke heart

• 1-2 Tablespoons of Sambal (optional, depending on your spice level)

• home made Tzatziki inspired sauce

Sauce (makes 8 servings, macros will reflect 1 serving)

• 1 Tablespoon Olive oil

• 200 g Fage 0% fat Greek yogurt

• 1 Tablespoon fresh or dried dill

• 1 Tablespoon lemon juice

• 1/8 cup finely chopped cucumber

• salt and freshly ground pepper to taste

  Preheat the grill or oven to about 375 F. While the grill is warming up mix the spice mix, Greek yogurt, and Sambal with the thighs. When the grill is ready place the seasoned chicken thighs on. If I’m doing one package of thighs (about 1 lb.) 1 do one cup of dry quinoa to 2 cups of water or bonus points for bone broth. Combine the bone broth (or water) and quinoa in a small pot with a lid, bring to a boil, and then turn the burner off. While the quinoa and the chicken are going prepare your fixins. Finely chop greens and place in a container. I keep my other fixins whole and kind of have a bento box-style lunch, but you may enjoy them cut smaller to get more flavor in each bite, you do you. For the Tzatziki sauce combine all ingredients and stir until ingredients are equally distributed throughout. To assemble the bowl I put all the cold ingredients in one container and the quinoa and chicken in another so I can warm them up for lunch.

  The nutrition facts for this bowl are: 411 calories, 38 g carbs, 5 g fiber, 10.4 g fat, 40 g protein