Mediterranean Bowls

There is nothing better than a bowl packed with flavors and textures - especially when it has bright, fresh veggies, healthy fats and protein! 



For the base:

  • 2 chicken breasts
  • salad greens of choice 
  • 1 medium cucumber, diced
  • 1/2 can garbanzo beans, rinsed
  • 10-12 cherry tomatoes, halved 
  • 1/2 cup purple onion, diced 
  • salt, pepper, garlic powder, dried oregano
  • juice of 1/2 lemon 
  • 1/3 cup extra virgin olive oil

For the tzatziki sauce:

  • 1 cup plain coconut milk yogurt (or dairy, if tolerated)
  • 2 cloves of garlic, minced
  • 1 tbsp fresh chopped dill
  • 1/2 tbsp fresh chopped mint
  • 2 tbsp minced cucumber 
  • juice of 1/2 lemon
  • salt, pepper


  • 1/2 cup rice or quinoa, cooked
  • 1-2 tbsp hummus 


  1. preheat the oven to 425, place chicken breasts in baking dish lined with foil or parchment paper. 
  2. top chicken breasts with salt, pepper, garlic powder, oregano and fresh squeezed lemon (about a half). Bake for 20-30 mins or until cooked through.
  3. If using, start cooking rice or quinoa based on the package's instructions. 
  4. While the chicken and rice cooks, begin preparing the sauce by combining yogurt, minced garlic and cucumber, juice of 1/2 lemon, fresh minced herbs and salt and pepper. Set aside. 
  5. Wash salad greens and divide amongst 4 salad bowls.
  6. Chop cucumber, tomatoes and red onions. Combine with rinsed garbanzo beans and toss with olive oil.  Divide amongst 4 salad bowls. 
  7. Once chicken is done, slice and divide into 4 portions. Distribute to each salad bowl. 
  8. Add to each bowl: 1/2 cup rice (if using), 2 tbsp hummus, 2 tbsp homemade tzatziki and additional lemon juice, if desired. Enjoy!