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Easy Mediterranean Chicken Hummus Bowls photo

Mediterranean Chicken Hummus Bowls

A simple Mediterranean-style bowl with garlic-herb baked chicken, a cucumber-tomato-kalamata salad, hummus, rice, and feta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium cucumber peeled and chopped into small pieces
  • 1 large ripe tomato chopped
  • 1/2 cup kalamata olives sliced
  • 1/4 cup red onion finely chopped
  • 2 Tbsp avocado oil for salad
  • 1 tsp lemon zest zest of 1 lemon (for salad)
  • 1 Tbsp lemon juice for salad
  • 1 small garlic clove minced, for salad
  • 1 to 1.5 lbs boneless skinless chicken breasts or thighs
  • 1/4 cup avocado oil for chicken marinade
  • 2 Tbsp fresh lemon juice for chicken marinade
  • 2 tsp lemon zest for chicken marinade
  • 2 Tbsp red onion finely chopped, for chicken marinade
  • 4 cloves garlic minced, for chicken marinade
  • 2 Tbsp fresh parsley finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp sea salt or to taste
  • 1.5 cups uncooked brown rice *
  • 8 to 10 ounces hummus
  • 1 to 1.5 cups feta cheese crumbles

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Zip-top Bag or Shallow Dish
  • baking dish or rimmed baking sheet
  • Meat Thermometer
  • Cutting board and knife
  • rice cooker or saucepan
  • Serving bowls

Method
 

  1. Cook the brown rice according to package instructions, then set aside.
  2. Prepare the cucumber-tomato-kalamata salad by combining the peeled chopped cucumber, chopped tomato, 1/2 cup sliced kalamata olives, 1/4 cup finely chopped red onion, 2 Tbsp avocado oil, zest of 1 lemon, 1 Tbsp lemon juice, and 1 small minced garlic clove; toss and season to taste.
  3. Make the chicken marinade: whisk together 1/4 cup avocado oil, 2 Tbsp fresh lemon juice, 2 tsp lemon zest, 2 Tbsp finely chopped red onion, 4 minced garlic cloves, 2 Tbsp chopped fresh parsley, 1 tsp dried oregano, 1 tsp dried thyme, and 1/2 tsp sea salt.
  4. Place the chicken pieces in a large zip-top bag or shallow dish and pour in the marinade; seal or cover and coat the chicken evenly. Marinate at least 20 minutes, or up to 24 hours in the refrigerator.
  5. Preheat the oven to 350°F (175°C). Transfer the marinated chicken and any excess marinade to a single layer in a baking dish or rimmed baking sheet.
  6. Bake the chicken until it reaches an internal temperature of 165°F (74°C): about 20–25 minutes for thin cutlets or 25–35 minutes for thicker breasts. Use a meat thermometer inserted into the thickest part for accuracy.
  7. Remove the chicken from the oven and let it rest for 15 minutes, then slice or chop into strips or cubes.
  8. Assemble bowls: divide cooked rice among 4 bowls, top with sliced garlic-herb chicken, the cucumber-tomato-kalamata salad, hummus, and crumbled feta as desired.

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 preferred.