For minty orange yogurt dressing:
Combine all ingredients in a small bowl or glass jar. Cover and refrigerate until ready to drizzle on your bowl.
For the bowl:
Divide the couscous, quinoa, or freekeh between two shallow bowls. Divide and arrange the spinach, tomatoes, and onion
on the grains. Set an equal amount of chickpeas and chicken in each bowl. Sprinkle on the pistachios, feta, and mint leaves.
Drizzle each bowl with dressing and enjoy.
Note: To grill a chicken breast, lightly brush with olive oil and season with salt, pepper, and desired spices. Grill over medium-high heat 3 to 4 minutes per side, or until cooked through. Or use barbecue chicken ready to eat from our Deli Department.