Par 4 the Fam

There’s something so satisfying about a bowl that hits all the right notes—fresh, filling, and full of flavor. Our Mediterranean Fairway Bowl was inspired by long days on the course and the need for something nourishing that doesn’t weigh you down. Whether you’re coming off the 18th hole or just want a wholesome family dinner, this bowl checks every box.

I created this recipe with golfers in mind—balanced enough for post-round recovery, but tasty enough that even the pickiest eaters in our crew go back for seconds. It’s colorful, customizable, and packed with good-for-you ingredients like protein, fiber, and healthy fats.

Plus, it’s one of those meals you can prep ahead of time, then just assemble and go. Perfect for golf season chaos, quick weeknight dinners, or casual summer gatherings with friends and family.

Here’s what makes it a favorite:

• It’s fresh and vibrant, with crisp veggies and tangy dressing.
• It’s easy to customize with your favorite proteins or grains.
• It has that restaurant-quality look and feel—but it’s totally doable at home.

Whether you’re refueling after a round or looking to add more Mediterranean-inspired meals into your rotation, this bowl is a keeper.

Mediterranean Fairway Bowl Recipe

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or chicken broth
• 2 boneless, skinless chicken breasts
• 2 cups mixed greens (spinach, arugula, kale)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook Quinoa:
   Bring water or chicken broth to a boil in a pot. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.
2. Prepare Chicken:
   Rub chicken breasts with olive oil, dried oregano, salt, and pepper. Grill over medium-high heat for about 6-7 minutes per side or until cooked through. Let rest, then slice thinly.
3. Make Dressing:
   Whisk olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper together in a bowl.
4. Assemble Bowls:
   Divide mixed greens and quinoa between bowls. Top with cucumber, tomatoes, red onion, olives, and feta. Arrange grilled chicken slices on top.
5. Drizzle & Serve:
   Pour dressing over each bowl just before serving.