Mediterranean Spring Bowls

mediterranean bowl
As soon as I saw these bowls on Favorite Family Recipes I couldn't wait to try them! They incorporate so many things we love and they didn't disappoint. It was fun to add some new and different flavors from our usual southwestern fare and I couldn't stop eating it! (there is lots of garlic, so be sure everyone eats some so you don't kill each other with your breath!) (it's a copy cat of White House Grill, but I have never been there so I'm not sure how it compares)

1 bottle Lawry’s lemon pepper marinade
2 chicken breast halves (I used 3)
lemon pepper
1 onion, diced
1 medium-sized zucchini, diced
1 green bell pepper, diced
1/2 c. garbanzo beans (I forgot to get these so left them out)
12-15 cherry (or grape) tomatoes
feta cheese (used reduced fat)
For the rice:
1 c. long-grain, white rice
2 c. water
3 Tbsp. olive oil
juice of 2 lemons
4-5 cloves garlic, crushed (I used 6)
1/2 tsp. pepper
salt (to taste)

Marinate chicken breast halves in lemon pepper marinade for at least an hour (sealed tightly in a plastic Ziploc bag works best). Remove chicken and discard marinade. Place chicken in a 9x13 glass baking dish and sprinkle with lemon pepper on both sides. Bake at 350-degrees for about 35 min or until juices run clear and chicken is completely cooked through. While chicken is cooking, heat a little bit of oil in a large skillet. Add diced onion, zucchini, bell pepper, and garbanzo beans. Saute until onions become clear. Add tomatoes and saute an additional minute or so until tomatoes become hot.
Chop up cooked chicken into smaller pieces and stir in with sauteed veggies.
For the rice:
Cook rice with water according to package instructions (or in a rice cooker). After the rice is cooked, combine remaining ingredients (from olive oil on...) and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time if needed.
To serve: (I put it all in one big serving bowl this time)
Put a scoop or two of rice on a plate (or in a bowl). Add sauteed veggies and chicken. Top each bowl with about 2 Tbsp. feta cheese (or to taste).


Kristy Latorra said...

Yummy. Marci, I often peak into your blog and admire your ability to plan ahead. I am now at home on leave from work....and decided to stop being jealous and just do it. So I did this recipe this week and LOVED it. I will continue to copy more.