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Mediterranean Summer Chicken Bowl

July 19, 2024 • 0 comments

Mediterranean Summer Chicken Bowl
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

  1. 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.
  2. 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.
  3. 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.
  4. 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


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