Mediterranean Bowl Recipe

Rinse quinoa in a fine-mesh sieve under cold water for about 30 seconds to remove bitterness.

In a medium saucepan, combine rinsed quinoa, 2 cups water, 1 tbs olive oil and 1 tsp salt. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

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

Trim ends of eggplant and zucchini. Cut eggplant into 1-inch cubes, zucchini into 1/2-inch half-moons. Core and cut bell peppers into 1-inch strips.

In a large bowl, toss eggplant, zucchini and bell peppers with 2 tbs olive oil, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper until evenly coated.

Spread vegetables in an even layer on the prepared baking sheet (use two sheets or roast in batches if crowded). Roast 20–25 minutes, stirring or turning once halfway, until vegetables are tender and slightly caramelized. Remove and keep warm.

On a separate small baking sheet, toss cherry tomatoes with 1 tbs olive oil, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper.

Roast alongside the vegetables for 15–18 minutes until skins blister and tomatoes are soft. Remove and set aside.

While vegetables roast, prepare chicken: pat breasts dry and, if thick, butterfly or pound to even thickness (about 1/2-inch).

In a small bowl mix 1 tbs olive oil, 1 tsp minced garlic, 1 tsp dried oregano, 1 tbs lemon juice, 1 tsp lemon zest, 3/4 tsp salt and 1/2 tsp black pepper. Rub evenly over both sides of chicken.

Heat a grill pan or outdoor grill over medium-high heat. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char. Alternatively, cook in a hot skillet with 1 tbs oil for similar time.

Transfer to a cutting board and rest 5 minutes, then slice into strips.

Prepare cucumber: seed if necessary, then grate and squeeze excess moisture using a clean towel or paper towel until mostly dry (important to avoid watery sauce).

In a bowl combine 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp olive oil, 1 tbs chopped fresh dill (or 1/2 tsp dried), 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth.

Taste and adjust seasoning. Chill in refrigerator at least 10 minutes to allow flavors to meld (can be made several hours ahead).

Slice cucumber into half-moons or dice as preferred. Crumble feta and chop parsley.

Divide cooked quinoa among 4 bowls (about 1/2 cup cooked quinoa per serving as base). Arrange roasted eggplant, zucchini and peppers, roasted tomatoes, sliced grilled chicken and cucumber around the bowl in separate sections for a composed Mediterranean bowl.

Spoon 2–3 tbs tzatziki over chicken or to the side for dipping. Sprinkle each bowl with about 3 tbls crumbled feta and 1/2 tbs chopped parsley.

Serve immediately with a lemon wedge on the side to squeeze over the chicken and vegetables.