A serve-yourself rice bowl bar, perfect for your Mediterranean Monday. This spread is as satisfying as it is beautiful, but comes together fast enough to make your weeknight rotation.


for the chicken:

for the tomato cucumber salad:

  • 1 pint organic grape tomatoes, halved

  • 1 seedless cucumber, cut into bite-size wedges

  • 1/2 red onion, diced

  • 1 tbs red wine vinegar

  • 2 tbs olive oil

  • pink salt / pepper to taste

for the veggies:

  • 1 head broccoli + 1 head cauliflower + 4 peeled carrots cut into bite-size pieces

  • 1 tbs olive oil

  • pink salt / pepper to taste

for the rice:

  • 2 packages Right Rice Original (this brand is amazing for sneaking in more veggies and the consistency is like orzo, which i love)

for the cashew tahini sauce:

  • 2 tbs tahini

  • 1/4 cup olive oil

  • 1 large garlic clove

  • 1/4 cup cashews soaked in 1/4 cup water

  • 2 tbs lemon juice

  • 1/4 tsp cumin

  • pink salt / pepper to taste


MARINATE chicken thighs in greek dressing for 1+ hour MIX tomato cucumber salad CHILL until ready to serve PREHEAT oven to 375 & position 2 oven racks in the center PLACE chicken thighs skin side down on baking sheet greased with olive oil TOSS broccoli, cauliflower & carrots on a separate baking sheet in olive oil & salt/pepper BAKE both for 20min or until chicken reads 165 and veggies are fork tender PREPARE rice according to package instructions BLEND tahini sauce

ASSEMBLE bowls + rice + arugula + chicken + roasted veggies

+ tomato cucumber salad + greek pepperocinis + hummus drizzled with olive oil & sprinkled with pine nuts + feta + tahini sauce + lemon + italian flat leaf parsley

i hope this recipe inspires you to get in the kitchen and make your own med monday bowls at home. if you do, please share with me on insta @kristenmariasrd. i love seeing your beautiful, healthy creations. cheers! (have a glass of wine for me)

Xo, Kristen