Servings: 4 Servings
Mediterranean Chicken Hummus Bowls
These fresh and flavorful Mediterranean Chicken and Hummus Bowls include a delicious crisp cucumber tomato salad, brown rice, and feta cheese for maximum flavor and balanced nutrition.
Ingredients
Kalamata Cucumber Tomato Salad:
- 1 medium-sized cucumber peeled and chopped into small pieces
- 1 large ripe tomato chopped
- ½ cup kalamata olives sliced
- ¼ cup red onion finely chopped
- 2 Tbsp avocado oil
- Zest of 1 lemon
- 1 Tbsp lemon juice
- 1 small clove garlic minced
Greek Chicken:
- 1 to 1.5 lbs boneless skinless chicken breasts or chicken thighs
- 1/4 cup avocado oil
- 2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 2 Tbsp red onion finely chopped
- 4 cloves garlic minced
- 2 Tbsp fresh parsley finely chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp sea salt to taste
For the Bowls:
- 1.5 cups uncooked brown rice*
- 8 to 10 ounces hummus
- 1 to 1.5 cups feta cheese crumbles
Instructions
- Cook the rice ahead of time according to the instructions on the package. Set aside until ready to use. Note: If you’re meal prepping this recipe, the rice can be prepared up to 5 days ahead of time.
Prepare the Chicken:
- Mix together the ingredients for the chicken marinade in a small bowl or measuring cup.
- Transfer the raw chicken breasts to a large zip lock bag along with the marinade. Seal the bag and mix everything together, until all of the chicken pieces are coated in marinade.
- Marinate for at least 20 minutes, ideally several hours and up to 24 hours.
- When you’re ready to bake the chicken, reheat the oven to 350 degrees Fahrenheit.
- Transfer the chicken (along with the marinade) to a large casserole dish or a rimmed baking sheet in a single layer.
- Bake on the center rack of the preheated oven for 20-25 minutes for thin chicken filets or 25-35 minutes for thick chicken breasts, or until the chicken reaches an internal temperature of 165 degrees F. To check the internal temperature, insert a meat thermometer into the thickest part of the breasts and wait until the numbers stop moving to get an accurate read.
- Remove the chicken from the oven and allow it to rest for 15 minutes.
- Transfer the chicken to a cutting board and cut it into strips or chop it into cubes.
Make the Kalamata Cucumber Tomato Salad:
- While the chicken is cooking, prepare the kalamata olive cucumber tomato salad. Simply add all of the ingredients for the salad to a mixing bowl and toss together until well combined. Taste the salad for flavor and add sea salt, black pepper, or more garlic to your personal taste.
Assemble the Bowls:
- Add your desired amount of rice to each bowl. Load them up with garlic herb chicken, cucumber salad, hummus, and feta cheese. Enjoy! If you're into pita bread, serve these Greek chicken hummus bowls with warm pita bread.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. I like storing everything in separate containers so that I can prepare each bowl individually, although you can easily divide the ingredients into meal prep containers for easy grab and go meals.
Notes
*Make 1 to 2 cups of dry brown rice to use as the base for these bowls. You can replace the rice with quinoa or couscous if you’d prefer.
Nutrition
Serving: 1Bowl (of 4), Calories: 783kcal, Carbohydrates: 72g, Protein: 50g, Fat: 32g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Cholesterol: 131mg, Sodium: 1378mg, Fiber: 9g, Sugar: 3g