Mediterranean Chicken Bowl

It’s officially summer, so it’s time for barbecues and potlucks and having your hair constantly smell like charcoal (am I the only one who struggles with that?). In my case, my “grill” is an indoor George Foreman, but hey, that’ll do.

In the spirit of grilling and getting in the summer mood, I wanted to grill a meal for myself (rather than wait around for the next BBQ weekend – July 4th.) I love this recipe because a) it’s super colorful and b) it includes a ton of different elements so it feels complicated and dynamic, but it’s actually super easy and a great way to use up other ingredients you might have in the fridge or from other recipes this week.

I’m starting to realize that about 95% of my meals are served in bowls…and that’s okay.

Mediterranean Chicken Bowl with Tzaziki, Cauliflower Rice Tabouleh, and Baba Ghanoush

Servings: 3
Cost per Serving: $4

Ingredients & Instructions

Since this recipe includes a lot of different components, I broke it down to help you organize your ingredients (and, it’ll be easier to remove toppings you don’t want to include.) However, to make it easier, note that you’ll need a total of 2 persian cucumbers or 1 medium cucumber, 3 lemons, 3 cloves garlic.


  • 1 lb chicken, cubed
  • 1 tbsp olive oil
  • juice of 1 lemon
  • Spice blend: cumin, paprika, turmeric, curry powder, cinnamon, red pepper flakes, salt, pepper
  • Optional: 1/2 purple onion, sliced into rings
  1. Heat an indoor grill to medium temperature (or, put your oven on broil.) Combine the olive oil, lemon juice, and spices in a bowl. Add chicken and toss to coat.
  2. When grill is ready, spray with non-stick olive oil spray. If desired, you can grill some onion for a few minutes and set aside.  Add chicken in a single layer. Cook for 5-10 minutes, or until chicken is white on the inside.


  • 1 head cauliflower, riced (or 1 bag Trader Joe’s frozen cauliflower rice)
  • 3/4 cup parsley, finely chopped
  • 1/3 cup mint, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber or 1/2 medium cucumber, diced
  • 2 tbsp olive oil
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 clove minced garlic
  • Optional: 2 scallions, sliced
  1. Heat a large skillet on medium and add cauliflower rice. Cook for 3-4 minutes, or until rice is heated through.
  2. Remove from heat and let cool. Add the remaining ingredients and stir to combine.


  • 1 cup Greek yogurt
  • 1 Persian cucumber or 1/2 medium cucumber, diced
  • 2 cloves minced garlic
  • juice of 1/2 lemon
  • Spice blend: dill, salt, pepper
  1. Combine all ingredients in a bowl. That’s it!


  • 1/2 eggplant flesh, diced (leftovers from the Stuffed Eggplant Boats)
  • 1 tsp olive oil
  • juice of 1/2 lemon
  • 1 clove minced garlic
  • 1 tsp cumin
  • a few sprigs of parsley
  1. Preheat oven to broil (500 degrees.) Place eggplant in a nonstick pan or cookie sheet and drizzle with olive oil, salt, and pepper. Roast for 5-10 minutes and let cool.
  2. Blend cooled eggplant, lemon juice, garlic, cumin, and parsley in a food processor.


  1. Arrange 1/3 of the cauliflower rice in a bowl and top with chicken, tzaziki, and baba ghanoush. Nomz.



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