Mediterranean Bowl Recipe

Prep kale

Remove thick stems from kale and finely chop. Place chopped kale in a large bowl and massage with 1 teaspoon olive oil and a pinch of salt for 1–2 minutes until leaves soften and darken.

Cook rice (if not already cooked)

Prepare 1 cup dry brown rice according to package instructions to yield about 2 cups cooked (about 40–45 minutes simmer time). Season lightly with salt and fluff with a fork. Cool slightly before assembling.

Combine kale, cooked brown rice, dried cranberries, and toasted sliced almonds in the large bowl. Toss gently to combine and set aside until ready to dress and assemble.

Just before serving, drizzle the prepared dressing over the kale-cranberry-almond mixture and toss to coat evenly. Taste and adjust seasoning if needed. Sprinkle shaved Parmesan over the dressed salad if desired.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

In a bowl, toss broccoli florets with 2 tbs olive oil, minced garlic, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.

Spread broccoli in a single layer on the prepared baking sheet. Roast 18–22 minutes, turning once halfway, until edges are caramelized and stems are tender. Remove from oven and keep warm.

On a second baking sheet, toss mushrooms with 1 tbs olive oil, 1 tbs fresh thyme leaves, 1/4 tsp salt, and 1/4 tsp black pepper.

Roast at 425°F (220°C) for 12–16 minutes until mushrooms are browned and juices are mostly evaporated. Shake pan once halfway through roasting. Remove and keep warm.

If chicken breasts are thick, butterfly or pound to an even thickness (about 3/4-inch) for even cooking.

In a shallow dish, whisk together 2 tbs olive oil, 2 minced garlic cloves, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp dried oregano, lemon zest, 3/4 tsp salt, and 1/2 tsp black pepper. Add chicken and coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

Preheat grill or grill pan to medium-high. Oil grates lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly against the grain.

In a blender or food processor, combine 1 cup roasted red peppers, 1/4 cup Greek yogurt, 1 tbs lemon juice, 1 minced garlic clove, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth, scraping down sides as needed.

Taste and adjust seasoning and thickness. If too thick, thin with 1–2 tbs water or olive oil. Transfer to a small bowl or squeeze bottle for serving.

In a small jar or bowl, whisk together 3 tbs extra-virgin olive oil, 1.5 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Adjust sweetness or acidity to taste.

Divide cooked brown rice between 2 large bowls (about 1 cup cooked rice per bowl).

Add a generous portion of dressed cranberry almond kale to one side of each bowl.

Place sliced rustic herb grilled chicken across the bowl next to the salad.

Add a portion of garlic roasted broccoli and thyme roasted mushrooms to remaining sections of each bowl.

Drizzle 1–2 tbs roasted pepper sauce over the chicken and vegetables (or serve on the side). Sprinkle shaved Parmesan over the entire bowl and finish with 1 tsp olive oil and chopped parsley if using. Serve with lemon wedges.