Mediterranean Bowls

Heat a frying pan and add 4 chicken cutlets to cook them.

Brianna prepares the base for a Greek salad by cutting up baby tomatoes, purple onion, yellow pepper, and cucumber.

Make a small amount of Greek salad to avoid wilting from lemon juice and olive oil, refrigerating the rest.

Cook 1 cup of couscous and 1 cup of white basmati rice in advance for meal prep.

Roast 1 small sweet potato with olive oil in the oven for about 15 minutes until soft, checking to avoid over-roasting.

Use dried parsley instead of fresh, as it wasn't available.

Prepare Kalamata olives and caramelized onion hummus in small bowls for serving.

Cut feta cheese into slabs for the bowls.

Assemble the bowls by adding the cooked chicken, couscous, rice, Greek salad, olives, hummus, and feta cheese.

Add lemon juice and olive oil to the Greek salad before serving, if desired.

Discuss options for protein substitutions, like salmon or leaving out chicken for a vegetarian option.

Equipment Needed

Spice Level:

Dietary