Fresh, colourful and packed with protein, fibre and healthy fats, this Mediterranean-inspired bowl is perfect for a nourishing lunch or light dinner.

Serves: 2
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

For the bowl:

• 2 chicken breast fillets
• 1 cup cooked quinoa
• 2 cups baby spinach or rocket
• ½ avocado, sliced
• ½ cup chickpeas, drained and rinsed
• ½ cup cherry tomatoes, halved
• ½ Lebanese cucumber, sliced
• ¼ cup Kalamata olives
• ¼ cup reduced-fat feta, crumbled
• Fresh parsley and dill to garnish

For the lemon herb dressing:

• 2 tbsp extra virgin olive oil
• Juice of ½ lemon
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 small garlic clove, minced
• 1 tbsp chopped fresh parsley
• Sea salt and cracked black pepper, to taste

Method

1. Cook the chicken
   • Season the chicken with salt and pepper.
   • Heat a grill pan over medium heat with a drizzle of olive oil.
   • Cook for 5–6 minutes per side, or until cooked through.
   • Rest for 5 minutes before slicing.
2. Prepare the dressing
   • Whisk together all dressing ingredients until well combined.
3. Assemble the bowl
   • Divide the spinach or rocket between two bowls.
   • Add the cooked quinoa, chickpeas, tomatoes, cucumber, avocado, olives and feta.
   • Top with sliced grilled chicken.
   • Drizzle generously with the lemon herb dressing and garnish with fresh parsley and dill.

Why we love this recipe

This bowl provides a balance of:

• Lean protein to support muscle health and keep you feeling satisfied.
• Fibre-rich quinoa, chickpeas and vegetables to nourish your gut microbiome.
• Healthy fats from avocado and olive oil to support heart and brain health.
• Antioxidants and phytonutrients from colourful vegetables and fresh herbs to help support overall wellbeing.

It’s a simple, nourishing meal that’s ideal for busy weekdays and easy to customise with your favourite seasonal vegetables.