Mediterranean Glow Bowl

1 C (250 ml) bulgar wheat 300 ml vegetable stock ½ C (125 ml) Flora Light 2 tsp (10 ml) dried oregano 2 tsp (10 ml) dried thyme Juice of 2 lemons 4 chicken breasts 1 tsp (5 ml) salt 1 tsp (5 ml) black pepper 2 avocados, peeled, pitted and sliced 200 g punnet mixed baby tomatoes, some halved & quartered 1 x 90 ml packet pickled red onion, drained 200 g feta cheese, crumbled 200 g pitted Kalamata olives, sliced ½ cucumber, sliced into ribbons 1x 200 g tub hummus of choice Handful of your favourite salad leaves (rocket, baby spinach etc) Drizzle of olive oil (optional) Dill Yoghurt Dressing ½ C (125 ml) double thick plain yoghurt 1 Tbsp (15 ml) chopped dill 1 Tbsp (15 ml) lemon juice Pinch of salt

Packed with wholesome ingredients like fresh vegetables, grains, and Greek-inspired flavours, this bowl is a celebration of health and taste in every bite.

Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: easy

Mediterranean Glow Bowl

Bring the vegetable stock to a simmer in a medium-sized pot. Add the bulgar wheat and cook until soft and fluffy, about 3 minutes. Remove from the heat and set aside to cool. 

Add the Flora Light margarine to a frying pan over medium heat and melt. Add the thyme, oregano and lemon juice and mix to combine. Pat the chicken breasts with paper towel to absorb any moisture, and season with salt. Add to the pan and fry until golden browned and cooked through. Finish with a crack of black pepper. If using a cast iron griddle pan, prepare the mixture in a separate pan and use it to baste the chicken breasts during cooking. Once cooked, set the chicken aside. Slice just before plating the bowls. 

Dill Yoghurt Dressing

Mix the yoghurt, dill, lemon juice and salt together, then set aside. 

To Assemble

Assemble the glow bowls by starting with a base of bulgar wheat, then add the rest of the ingredients in colourful sections, including a generous dollop of hummus, which can be dressed with a drizzle of olive oil if preferred. Arrange a sliced chicken breast on top of each bowl and drizzle over the yoghurt dressing. Serve immediately. 

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