Mediterranean Chicken and Rice Bowl
This Mediterranean chicken and rice bowl is a healthy, delicious meal chock full of the flavors of Greece. Chicken thighs, white rice, vegetables, hummus, and an easy vinaigrette create a dish that’s as good for you as it is for your taste buds!
Ingredients
- 4-6 small chicken thighs, yo can use chicken breasts too
- 1 1/4 cups cooked white rice, regular or instant
- 1/4-1/2 cup thinly sliced red onions
- 1/4-1/2 cup cherry or grape tomatoes
- 1/4-1/3 cup sliced and halved English or hot house cucumbers (The ones wrapped in plastic wrap at the grocery/supermarkets
- 1/8-1/4 cup kalamata olives
- 4 tablespoons hummus
Dressing
- 2 tablespoons red wine vinegar
- 8 tablespoons olive oil, I used extra virgin
- juice of one lemon. Roll the lemon before cutting to release the juices.
- 1 1/2 tablepsoons dried oregano
- 1 to 2 crushed garlic cloves or 1/2 teaspoon garlic powder
- 1/2-1 teaspoon granulated sugar, you can leave out but, taste before pouring using the dressing
- salt and pepper to taste
- chopped scallions for garnish
Instructions
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This needs to be prepared at least an hour or two ahead of time to marinate the chicken. 1. Prepare the dressing and pour half into a small measuring cup or glass. Place in fridge.2.In a medium to large bowl, place rinsed in cold water chicken thighs. Pour half of the dressing over chicken and using a large spoon or gloved hands, mix the chicken into the dressing. Cover tightly with plastic wrap and place in the fridge from 1 to 2 hours.3. When chicken is done marinating, Pour into a heated medium to large skillet. Cook chicken until completely heated through. Juices should run clear and temperature should be at least 165 Fahrenheit. 4. Take two large salad bowls and place rice on the bottom of each bowl. Then, add the vegetables and top with 3 chicken thighs for each bowl. Top with 2 tablespoons hummus in the middle and now drizzle dressing over the top. Garnish with scallions or leave off. Enjoy this delicious meal!