Mediterranean Bowl – Lentils.org

Mediterranean Bowl

  By lentilsorg  , ,   

January 8, 2021

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  • Prep: 15 Minutes
  • Cook: 5 Minutes
  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 10
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Directions

  1. To plate this dish, prepare a base of quinoa, lentils, and greens in bowls. Top each bowl evenly with tomatoes, cucumber, red onion, and almonds. Finish with a warm 2 oz (60 g) serving of chicken and a drizzle of roasted red pepper sauce.

*To make Lemon Chicken Marinade:
Combine: ¼ cup (60 mL) olive oil, ⅓ cup (75 mL) lemon juice, 1 Tbsp (15 mL) dried oregano, 2 Tbsp (30 mL) garlic puree, ½ tsp (2 mL) salt, ½ tsp (2 mL) black pepper.

Chef’s Tip:
To take this recipe to the next level, try throwing in some capers or even switching out the roasted red pepper sauce for a delicious agrodolce, to take the Mediterranean feel to the Italian coast.

Ingredients

5 cups (1.25 L) tri-colored quinoa, cooked

5 cups (1.25 L) whole green lentils, cooked

10 cups (2.5 L) mixed greens

10 cups (2.5 L) grape tomatoes, halved

5 cups (1.25 L) cucumber, sliced into thin semi-circle pieces

5 cups (1.25 L) red onion, thinly sliced

2 ½ cups (625 mL) sliced almonds

20 oz (600 g) grilled lemon chicken breast*, sliced into 2 oz (60 g) portions

10 oz (600 mL) roasted red pepper sauce

00:00

Nutrition Facts

Serving Size2 ¾ cups (675 mL)
Calories560
Sodium520 mg
Potassium1175 mg
Protein39 g
Cholesterol60 mg
Sugar10 g
Total Fat21 g
Saturated Fat2 g
Total Carbohydrates68 g
Dietary Fiber18 g