Summer is officially halfway over you guys. Each year around this time I seem to begin easing into fall mindset; it’s a point of bittersweetness thinking about what’s shortly ahead.
School. Structure. Less daylight. Earlier bedtimes. More responsibility. And quite honestly, each time around this year, that all tends to sound slightly appealing to me. As much as I adore our summers here in MN, the fall brings so much wonderful newness. The scenery is impeccable. The crisp air and lack of mosquitos are like a dream. The kids getting into a new routine and their utter excitement about school is so uplifting. And schedules…you know I love a solid, predictable schedule 😉
But before all of that comes, while things are still warm and sticky and loosey-goosey, please, please, I beg you, do me a favor? Celebrate these last days of summer in your kitchen and make this dish. It’s sheer delight; summer at its very very very finest. And if you have even the slightest love for Mediterranean flavor, this is absolutely for you.
All of those amazing veggies you see there? Each and every one is perfectly ripened right now and just begging to be used for this recipe. If you’ve been reading along here for a bit you may remember this recipe for Rich Mans Salad. It’s my most very favorite summer side and it has been since I was a young child. The veggies shine so brightly and all of that juice thats left for slurping, well, you just won’t believe how incredible it is. It’s tart, garlicky perfection.
So I thought, what better thing to do than use that very favorite side dish as the perfect all-in-one veggie/sauce/addition to a Mediterranean-style bowl. You see, there’s really not a lot to it. A pile of brown rice, a simple grilled chicken breast that has been seasoned with salt and pepper. But when you spoon that tomato salad over the top of those two things you’re not going to believe what happens. All of that juice at the bottom of the bowl. Oh my heavens it wraps that chicken and rice in the most bright, perfect flavor.
And when you top that rice, chicken and tomato salad with a dollop of Greek Yogurt? Your world will be totally rocked, friends.
This, hands down, has been my most utilized summer dish of the season. Happy last-days-of-summer celebrating, I hope you’ll try this one out!
Grilled Chicken Mediterranean Bowls
For the Tomato Salad/Rich Mans Salad:
2 Large Home Grown Tomatoes
1 Cucumber, seeded
1 Green Pepper
1/2 Red or Sweet Onion, sliced vertically, optional
2 Tablespoons Fresh Chopped Mint Leaves
2 Tablespoons Fresh Chopped Parsley
2 Garlic Cloves, grated or finely chopped
1/2 Teaspoon Kosher or Sea Salt
1/4 Teaspoon Pepper
1/4 Cup + 1 Tablespoon Fresh Lemon Juice
1/4 Cup Olive Oil
For the Bowls:
1 Tablespoon Olive Oil
1 Pound Boneless Skinless Chicken Breasts, seasoned with Salt + Black Pepper
2+ Cups Cooked Brown or White Rice
Greek Yogurt, for topping
For the Tomato Salad/ Rich Mans Salad
Chop the tomatoes, cucumber and green pepper into large bite-sized pieces and place in a large bowl with the onion, mint, parsley and garlic. Sprinkle with salt and pepper and drizzle with olive oil and lemon juice. Stir gently to combine. Set aside.
For the Bowls:
Preheat grill to medium high heat and drizzle chicken breasts with olive oil. Place on the grill and cook, approximately 12-15 minutes, flipping once in between cooking, or until chicken is good through. Remove from grill and let rest for 10-15 minutes; slice.
Add rice to individual bowls, top with chicken and tomato salad and a dollop of greek yogurt. Serves 4.