Let’s build a Mediterranean grain bowl.

By Julie Brinkley

The first in my series of “bowl” recipes is this delicious Mediterranean dish that includes fresh and healthy ingredients you will love!

Click here to watch how I make it.

WHAT YOU NEED

1.5 pounds boneless skinless chicken thighs

1 tsp dried oregano

1 tsp paprika

¼ tsp salt

¼ tsp red pepper flakes

2 tbsp olive oil

GREEK LEMON RICE

1 tbsp olive oil

8 oz grape or cherry tomatoes

5 cloves garlic

1 tsp dried oregano

¼ tsp salt

5 oz. fresh spinach, chopped

3 tbsp fresh lemon juice

2 cups cooked jasmine rice

15 oz chickpeas, drained

FETA CHEESE MIXTURE

6 oz. feta cheese, crumbled

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

¼ tsp dried oregano 

HOW TO MAKE IT

Season chicken thighs with dried oregano, paprika, salt and red pepper flakes and brown in skillet.

Remove chicken and add half of the tomatoes, garlic, oregano, salt and olive oil; simmer about two minutes, then add spinach until it wilts. 

Add cooked rice, chickpeas, lemon juice and remaining tomatoes, stir to combine.

Build into a bowl: Start with fresh arugula, top with skillet mixture and chicken. 

Garnish with marinated olives, feta cheese mixture and artichokes.  

Optional: Drizzle with tzatziki.