Kale Mediterranean Bowls
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Cuisine: Mediterranean
Ingredients
4 cups Lacinato kale, roughly chopped
1 Tablespoon lemon juice
2 teaspoon olive oil, separated
1/8 teaspoon salt
1/4 cup tomato, diced
1/4 cup cucumber, diced
2 Tablespoons red onion, diced
1 Tablespoon parsley, minced
1 teaspoons red wine vinegar
4 Tablespoons sliced almonds
3 cups cooked brown rice (I use Trader Joe’s frozen rice medley)
12 ounces skinless, boneless rotisserie chicken breast
4 Tablespoons feta cheese
Honey Lemon Tahini Dressing for drizzling - see recipe and link in notes too
Salt to taste
Instructions
- In a bowl, add kale, lemon juice, 1 teaspoon olive oil and 1/8 teaspoon of salt. With hands, massage lemon juice, olive oil and salt into kale. Set aside.
- In a small bowl, combine tomatoes, cucumber, red onion, parsley and red wine vinegar. Add pinch of salt. Set aside.
- In a skillet, heat remaining 1 teaspoon of olive oil over medium heat. Add almonds and sauté until lightly browned. Remove from heat and add a pinch of salt.
- Lightly salt rice to taste. Build bowls with rice, chicken breast, kale, tomato cucumber mixture, almonds, cheese and generous drizzle of tahini dressing.
Notes
Link to Honey Lemon Tahini Dressing
Ingredients:
4 Tablespoons tahini
1 Tablespoon lemon juice
1 Tablespoon olive oil
1 Tablespoon honey
1 garlic clove, minced
1/4 teaspoon salt
3 to 4 Tablespoons water
- Mix together tahini, lemon juice, olive oil, honey, garlic and salt.
- Add water to thin to desired consistency. Add additional salt to taste.
Nutrition
- Calories: 445
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 17 g
- Carbohydrates: 47 g
- Fiber: 5
- Protein: 27 g
Find it online: https://feedmefiber.com/2025/06/01/kale-mediterranean-bowls/