Mediterranean Summer Chicken Bowl
July 19, 2024 • 0 comments
The Summer Mediterranean Chicken Bowl is a vibrant and refreshing dish that combines tender grilled chicken with a medley of fresh vegetables, tangy feta cheese, and a zesty lemon dressing. This flavorful bowl is perfect for a light and satisfying summer meal.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1 pack (2 breasts)) Boneless Skinless Chicken Breast
- (1 Tbsp (for chicken)) Avocado or Olive Oil
- (1 tsp (for chicken)) Dried Oregano
- (1 tsp (for chicken)) Dried Basil
- (1 tsp (for chicken)) Garlic Powder
- (1 tsp (for chicken)) Paprika
- Salt and Pepper - to taste (for chicken)
- (15 oz can) Chickpeas, drained and rinsed
- (1/4 Cup) Tahini
- (2 Tbsp (for hummus)) Olive Oil
- (2 Tbsp (for hummus)) Lemon Juice
- (2 cloves (for hummus)) Minced Garlic
- Water (as needed for consistency for hummus)
- (1 (for salad)) Cucumber, diced
- (2 (for salad)) Tomatoes, diced
- (1/2, (for salad)) White Onion, diced
- (1/2 Cup (for salad)) Crumbled Feta Cheese
- (1/2 Cup (for salad)) Kalamata Olives, pitted and sliced
- Salt and Pepper, to taste (for salad)
- (2 Tbsp (for salad)) Olive Oil
- (1 Tbsp (for salad)) Red Wine Vinegar
Directions
- Prepare the Chicken:
- Preheat the oven to 375°F.
- In a small bowl, mix together the olive oil, oregano, basil, garlic powder, paprika, salt, and pepper.
- Rub the seasoning mixture all over the chicken breasts.
- Place the chicken breasts on a baking sheet and roast in the preheated oven for 25 minutes or until the chicken is cooked through and juices run clear.
- Remove from the oven and let rest for 5 minutes before slicing.
- Make the Hummus:
- In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, and salt.
- Process until smooth, adding water a tablespoon at a time until the hummus reaches the desired consistency.
- Adjust seasoning to taste and set aside.
- Prepare the Salad:
- In a large bowl, combine the diced cucumber, tomatoes, white onion, crumbled feta cheese, and Kalamata olives.
- Season with salt and pepper to taste.
- Drizzle with olive oil and red wine vinegar, then toss to combine.
- Assemble the Dish:
- Spread a generous amount of hummus on the bottom of each plate.
- Arrange the sliced roasted chicken breast on top of the hummus.
- Spoon the Mediterranean salad over the chicken.
- Drizzle any remaining olive oil and red wine vinegar mixture from the salad bowl over the top.
- Serve immediately and enjoy!
- For the Chicken:
- 2 Ayers Valley Farm chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt to taste
- Water as needed for consistency
- For the Salad:
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/2 white onion, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup Kalamata olives, pitted and sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
