Mediterranean-inspired Nourishment Bow

Name: Mediterranean-inspired Nourishment Bow
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Pulled Chicken: 2 large chicken breasts (poached or roasted) or 3 cups cooked shredded rotisserie chicken; Tzatziki Potato Salad; 1.5 lbs baby yellow or red potatoes; 1 cup tzatziki; 1 tbsp fresh dill (chopped); 1 tbsp lemon juice; salt and black pepper to taste; Pesto & Red Pepper Beans; 1 can (15 oz) cannellini beans (drained and rinsed); 1/2 cup roasted red peppers (diced); 3 tbsp green basil pesto; 1 tbsp extra virgin olive oil; 6 cups mixed baby salad greens (rocket, spinach, or mixed leaves)

by Matte Black Bowls

4 people

40 min

This Mediterranean-inspired nourishment bowl hits every note: tangy, herbaceous, creamy, and packed with satisfying protein. Cool tzatziki dresses warm, tender baby potatoes, creating a lightened-up potato salad that pairs perfectly with zesty basil pesto and earthy white beans. Layered over a crisp bed of mixed greens with juicy roasted red peppers and tender pulled chicken, it delivers a rich contrast of textures and bright Mediterranean flavors. Ideal for meal prep or a quick weeknight dinner, this vibrant dish offers a restaurant-quality meal that keeps you full without feeling heavy.

Bowls like this are always my favourite way of eating through the summer.

Mediterranean-inspired Nourishment Bow

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Recipe details

Yield 4 people
Time spent: Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min

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Ingredients

Pulled Chicken: 2 large chicken breasts (poached or roasted) or 3 cups cooked shredded rotisserie chicken
Tzatziki Potato Salad
1.5 lbs baby yellow or red potatoes
1 cup tzatziki
1 tbsp fresh dill (chopped)
1 tbsp lemon juice
salt and black pepper to taste
Pesto & Red Pepper Beans
1 can (15 oz) cannellini beans (drained and rinsed)
1/2 cup roasted red peppers (diced)
3 tbsp green basil pesto
1 tbsp extra virgin olive oil
6 cups mixed baby salad greens (rocket, spinach, or mixed leaves)

Instructions

Boil the potatoes: Place baby potatoes in a pot of salted cold water, bring to a boil, and cook for 12–15 minutes until fork-tender. Drain and let cool for 5 minutes, then halve or quarter them.
Make the tzatziki potato salad: In a large bowl, combine the warm potatoes with tzatziki, fresh dill, lemon juice, salt, and pepper. Toss gently until fully coated, then set aside.
Mix the pesto beans: In a separate medium bowl, combine the drained cannellini beans, diced roasted red peppers, pesto, and olive oil. Stir gently to combine without mashing the beans.
Prep the chicken: If using fresh chicken breasts, poach them in simmering water for 15 minutes until cooked through, let rest, and shred with two forks. (If using rotisserie chicken, simply warm slightly or leave at room temperature).
Assemble the bowls: Divide the mixed salad greens evenly among 4 wide bowls.
Layer the components: Arrange equal portions of the tzatziki potato salad, pesto red pepper beans, and pulled chicken in distinct sections over the bed of greens.
Finish and serve: Drizzle lightly with extra virgin olive oil, add a fresh crack of black pepper, and serve immediately with lemon wedges on the side.

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