Greek Chicken Hummus Bowl
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
2
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Calories
1361 kcal
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Course
Main Course
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Cuisine
Mediterranean
Greek Chicken Hummus Bowl
Description
This recipe marinates chicken breasts in a mixture of garlic, dried oregano, thyme, smoked paprika, Dijon mustard, salt, pepper, olive oil, and fresh lemon zest and juice. The marinade flavors penetrate the chicken over at least an hour, enhancing the taste. After cooking, the chicken is sliced thinly to be paired with a generous layer of hummus in a bowl or on a plate.
The bowl is topped with thin slices of radish and cucumber for crunch, crumbled feta for salty creaminess, roughly torn fresh dill for brightness, thinly sliced red onion for bite, and lightly toasted pine nuts for a nutty finish. Extra virgin olive oil drizzled on top adds richness and ties the elements together. The combination offers a refreshing balance between the savory spices in the chicken and the fresh, crisp vegetables surrounding creamy hummus.
These bowls are well suited for a nutritious lunch or light dinner, providing protein, healthy fats, and vegetables in a composed, handheld-friendly format. The recipe highlights marinated chicken with a mildly smoky and herby flavor alongside Mediterranean accoutrements.
Ingredients
Greek Chicken:
- 2 chicken breast boneless skinless
- 2 garlic grated or minced, fresh cloves
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried leaves
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt coarse
- ½ teaspoon black pepper ground
- 1/3 cup extra virgin olive oil
- 1 lemon zested and juiced, fresh
- 1 tablespoon vegetable oil
Hummus Bowl:
- 3 cups hummus
- 1 radish , thinly sliced
- ¼ cup feta cheese , crumbled
- 2 tablespoons dill roughly torn, fresh
- 2 tablespoons red onion , thinly sliced
- 2 tablespoons cucumber , thinly sliced
- 1 tablespoon pine nuts , lightly toasted
- 2 tablespoons extra virgin olive oil
Instructions
For The Chicken:
- Using a meat tenderizer, beat the chicken breasts until a uniform thickness, approximately ½ inch. Set aside.
- In a shallow marinating dish or in an airtight plastic bag, mix together the garlic, oregano, thyme, paprika, Dijon mustard, salt, pepper, olive oil and lemon juice and zest with 2 tablespoons of water.
- Add the chicken and massage into the meat. Cover and chill for 1-12 hours.
- When ready to make the bowls, remove the chicken from the refrigerator and the marinade. Discard excess marinade.
- Heat the vegetable oil in a large skillet or grill pan. Cook on both sides until it reaches the internal temperature of chicken is 165°F, approximately 4-5 minutes on each side.
- Remove and allow to rest while you assemble the bowls. When ready to use, cut into thin slices.
For the Bowls:
- Place 1 ½ cups hummus on a plate or in a shallow bowl. Top with cooked chicken slices.
- Evenly divide the feta, radish, dill, cucumber, red onion and pine nuts between the bowls. Drizzle with the olive oil and serve.
- If you've tried this recipe, we'd love to hear about it in the comments or star ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1361 kcal
% Daily Value*
| Calories | 1361kcal | 68% |
| Carbohydrates | 63g | 21% |
| Protein | 58g | 116% |
| Fat | 103g | 158% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 25g | 147% |
| Monounsaturated Fat | 56g | 280% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 2358mg | 98% |
| Potassium | 1476mg | 31% |
| Fiber | 25g | 100% |
| Sugar | 2g | 4% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 33mg | 37% |
| Calcium | 287mg | 29% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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