Mediterranean Grain Bowls
Serves 8
1 1/2 C Kamut (Cooked in 4 1/2 C water with pinch of salt)
Creamy Parmesan Vinaigrette Dressing
1/4 C olive oil
2 T mayo (I like Sir Kensington's Organic)
1/2 C milk
1/4 t garlic powder
salt & freshly ground pepper to taste (I use 1/4 t salt & 15
grinds pepper)
1/2 t honey
4 garlic cloves, minced
2 T pinot grigio vinegar (I like Lucini)
1/2 C finely grated fresh Parmesan
Roasted Chicken
1 1/2 lbs. chicken breast
1 1/2 T olive oil
1 T Italian seasoning
1/2 t garlic powder
salt and freshly ground pepper to taste ( I use 1/2 t salt
and 3 grind pepper)
1/8 t red pepper flakes
1/4 med. red onion cut into 8 slices
Marinated Veggies
1 red bell pepper, chopped small
2 carrots, shredded
6 green onions, sliced
1 medium zucchini, diced
2 T balsamic vinegar
1/2 t olive oil
1/2 t garlic powder
1 t Italian seasoning
salt and freshly ground pepper to taste(I use 1/2 t salt,
12 grinds pepper)
Greens
1 1/2 C thinly sliced spinach leaves, stems removed
1/4 C chopped fresh basil leaves
Directions:
1. Cook kamut
2. Make the dressing: Place all ingredients except Parmesan in small bowl. Whisk until blended; add Parmesan; whisk again. Set aside
3. Roast chicken breasts: Preheat oven to 375. Place chicken breast on baking sheet with sides. Brush both sides of chicken breasts with olive oil. Sprinkle Italian seasoning, garlic powder, salt, pepper, and red pepper flakes evenly over tops of chicken breasts. Place onion slices evenly over top of chicken. Bake until chicken reaches internal temp of 165 (about 25-35 min.) About 1/2 way through cooking add 2 T water to browned drippings on tray.
4. Make marinated veggies: Add all veggies to medium bowl. Add in Balsamic, olive oil, garlic powder, Italian seasoning, salt, and pepper and toss to coat evenly.
5. Toss greens together in medium bowl.
To plate:
1. Add 1/8 kamut into pasta bowl (about 1/2 C)
2. Add 1/2 T dressing to kamut and toss lightly
3. Add 1/8 veggies (about 1/3 C) and 1/8 greens (about 2 heaping T)
4. Add additional 1 T dressing and toss again
5. Top with 1/8 of the chicken (sliced) and 1 onion slice
Tips:
*I don't soak the kamut overnight (mainly because I forget :/). I just cook for a bit past the full hour
*This can be eaten with chicken and kamut warm or cold from fridge. Prepare as much of the recipe in advance as you'd like!
*Use a high-quality mayo in the dressing for best flavor. Check for all-natural ingredients
*Lucini pinot grigio vinegar can sometimes be hard for me to find. I order several bottles at a time directly from their website. You can also sub in a good champagne vinegar or other white wine vinegar.
1 1/2 C Kamut (Cooked in 4 1/2 C water with pinch of salt)
Creamy Parmesan Vinaigrette Dressing
1/4 C olive oil
2 T mayo (I like Sir Kensington's Organic)
1/2 C milk
1/4 t garlic powder
salt & freshly ground pepper to taste (I use 1/4 t salt & 15
grinds pepper)
1/2 t honey
4 garlic cloves, minced
2 T pinot grigio vinegar (I like Lucini)
1/2 C finely grated fresh Parmesan
Roasted Chicken
1 1/2 lbs. chicken breast
1 1/2 T olive oil
1 T Italian seasoning
1/2 t garlic powder
salt and freshly ground pepper to taste ( I use 1/2 t salt
and 3 grind pepper)
1/8 t red pepper flakes
1/4 med. red onion cut into 8 slices
Marinated Veggies
1 red bell pepper, chopped small
2 carrots, shredded
6 green onions, sliced
1 medium zucchini, diced
2 T balsamic vinegar
1/2 t olive oil
1/2 t garlic powder
1 t Italian seasoning
salt and freshly ground pepper to taste(I use 1/2 t salt,
12 grinds pepper)
Greens
1 1/2 C thinly sliced spinach leaves, stems removed
1/4 C chopped fresh basil leaves
Directions:
1. Cook kamut
2. Make the dressing: Place all ingredients except Parmesan in small bowl. Whisk until blended; add Parmesan; whisk again. Set aside
3. Roast chicken breasts: Preheat oven to 375. Place chicken breast on baking sheet with sides. Brush both sides of chicken breasts with olive oil. Sprinkle Italian seasoning, garlic powder, salt, pepper, and red pepper flakes evenly over tops of chicken breasts. Place onion slices evenly over top of chicken. Bake until chicken reaches internal temp of 165 (about 25-35 min.) About 1/2 way through cooking add 2 T water to browned drippings on tray.
4. Make marinated veggies: Add all veggies to medium bowl. Add in Balsamic, olive oil, garlic powder, Italian seasoning, salt, and pepper and toss to coat evenly.
5. Toss greens together in medium bowl.
To plate:
1. Add 1/8 kamut into pasta bowl (about 1/2 C)
2. Add 1/2 T dressing to kamut and toss lightly
3. Add 1/8 veggies (about 1/3 C) and 1/8 greens (about 2 heaping T)
4. Add additional 1 T dressing and toss again
5. Top with 1/8 of the chicken (sliced) and 1 onion slice
Tips:
*I don't soak the kamut overnight (mainly because I forget :/). I just cook for a bit past the full hour
*This can be eaten with chicken and kamut warm or cold from fridge. Prepare as much of the recipe in advance as you'd like!
*Use a high-quality mayo in the dressing for best flavor. Check for all-natural ingredients
*Lucini pinot grigio vinegar can sometimes be hard for me to find. I order several bottles at a time directly from their website. You can also sub in a good champagne vinegar or other white wine vinegar.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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