Mediterranean Grains & Greens Bowl with Chicken

A vibrant and healthy Mediterranean bowl featuring kale, romaine, fresh vegetables, farro, and chicken, topped with quinoa crisps for a satisfying crunch. Enjoy with your favorite salad dressing. Since the original recipe did not specify servings, the ingredient amounts are kept as is for 2 servings.

mediterraneanhealthychickensalad

500

Calories

35g

Protein

50g

Carbs

20g

Fat

Prep:20 min

Cook:25 min

Total:45 min

Servings:2

Ingredients

- 2 cups of kale (chopped and massaged with lemon)
- 6 leaves of romaine lettuce (chopped)
- 12 cherry tomatoes (quartered)
- 2 mini Persian cucumbers (chopped)
- 1 medium cucumber (chopped)
- 1/2 red onion (sliced)
- 1/2 cup of parsley (finely chopped)
- 3 tablespoons of kalamata olives (chopped)
- 1/3 cup of roasted bell peppers (chopped)
- 2/3 cup of cooked farro (cooled/chilled)
- 150g of cooked chicken breast (seasoned to taste)
- quinoa crisps (instead of croutons) (optional)

Instructions

1.
Prep the kale by stripping the leaves from the core and then gently massaging it with a little spray oil or fresh lemon. This will soften the kale so that it is more palatable.
2.
Add all ingredients to a bowl and gently toss together.
3.
If this is for meal prep, keep the garnish and dressing separate until ready to eat. I like using quinoa crisps as a gluten-free “crunch” alternative to toasted bread.
4.
Enjoy with your favorite salad dressing, like this creamy hi-protein dressing or a spicy Ranch version, which pretty much makes everything taste a little better!