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Mediterranean Buddha Bowl

Chef Emily Ellyn’s Mediterranean Buddha Bowl is a healthy and hearty protein-packed power bowl full of tasty Mediterranean flavors. Enjoy the juicy grilled chicken served over an orzo salad packed with crunchy cucumbers, juicy ripe tomatoes, and topped with a creamy herb dressing, feta crumbles, crunchy fried chickpeas, and a squeeze of citrus!

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 bowls

 

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Ingredients

Ingredients:

  • 2 (1-pound) boneless, skinless chicken breasts
  • 3 tablespoons Greek or Italian Salad Dressing
  • 1 tablespoon garlic powder

  • ½ teaspoon salt 

  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Orzo Salad:

  • 3 cups baby lettuce blend
  • 2 cups cooked orzo pasta
  • 1 cup chopped cucumber

  • 1 cup halved cherry tomatoes
  • ½ cup minced red onion
  • ½ cup chopped red bell peppers 

  • 1 ½ tablespoons fresh dill, stems removed and minced

  • 2 - 4 tablespoons Greek or Italian Salad Dressing
  • Salt and pepper, to taste

Buddha Bowl Dressing:

  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • ½ cup diced cucumber

  • 1 lemon juice and zest
  • 2 tablespoons Frigo® Feta Cheese Crumbles
  • 1 tablespoon honey
  • ½ tablespoon minced fresh dill
  • ½ tablespoon minced fresh mint
  • 1 teaspoon minced fresh oregano
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper

Fried Chickpeas:

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • ¼ cup olive oil, divided

  • 1 teaspoon ground cumin

  • 1 teaspoon dried Greek or Italian seasoning

  • Salt and pepper, to taste

Garnish:

  • 2 (5-ounce) containers Frigo® Feta Cheese Crumbles
  • ¼ cup pitted Kalamata olives
  • 1 lemon, cut into 8 wedges

Directions

Preheat oven to 375°F.

In a medium bowl, mix boneless skinless chicken breasts with 3 tablespoons Greek salad dressing, garlic powder, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper.

In a medium oven-proof sauté pan, heat 1 tablespoon olive oil on medium-high heat until oil is sizzling. Add chicken breasts (reserve chicken marinade to side) and sauté until golden brown and chicken lifts from pan, 2-3 minutes. Flip chicken and pour the marinade on top and stick in the preheated oven. Set timer for 20 minutes.

Meanwhile, make Orzo Salad by tossing together all the orzo salad ingredients until well incorporated. Taste and adjust salt and pepper to preference. Store in refrigerator until ready to serve.

Make Buddha Bowl Dressing in a food processor fitted with a blade. Pulse together ½ cup Frigo®, Whole Milk Ricotta Cheese, ½ cup diced cucumber, juice, zest of one lemon, and 2 tablespoons Frigo® Feta Cheese Crumbles until smooth. Add a tablespoon of honey, ½ tablespoon minced fresh dill, ½ tablespoon minced fresh mint, 1 teaspoon minced fresh oregano, ½ teaspoon salt, and ½ teaspoon cracked black pepper, and pulse until incorporated. Taste and adjust salt, pepper, and honey to taste. Store in refrigerator until ready to serve.

Make fried chickpeas. In a mixing bowl, toss together chickpeas with olive oil, 1 teaspoon ground cumin, and 1 teaspoon dried Greek or Italian seasoning. Pour into a large sauté pan and heat on high. While stirring periodically, allow mixture to come to a boil. Reduce heat to medium and cook for 4-5 minutes or until the chickpeas split open and become a golden brown. Scoop out of hot oil with a slotted spoon into a bowl and season with salt and pepper.

When the timer goes off, remove chicken from oven and check the temperature. If the internal temperature of the thickest part of the chicken breast is 165˚F, move to your cutting board and slice. If not cooked to temperature, put back in oven and cook for an additional 5 minutes. Repeat until done.

Assemble Mediterranean Buddha Bowls by dividing orzo salad and topping with chicken, fried chickpeas, crumbled feta cheese, and drizzle with dressing. Serve with Kalamata olives and slices of lemons.

Enjoy immediately or pack up for your next power lunch!