Description
These 25-minute Greek chicken bowls are the perfect Mediterranean meal loaded with protein, veggies, rice, hummus, and a zesty vinaigrette. It’s a dinner win!
Ingredients
Scale
- 2 lb. boneless skinless chicken thighs
- salt and pepper to season
- 2 cup cooked jasmine rice
- 2 cups sliced cucumber
- 4 cups chopped green leaf lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup plain hummus
- 1/2 cup sliced red onion
- 1/4 cup pitted kalamata olives
- 1/2 cup greek vinaigrette
Instructions
- Heat a grill to medium high heat, approximately 350°-400°F.
- Season both sides of chicken thighs with salt and pepper.
- Place chicken thighs directly on the grill grates and grill each side for 3-5 minutes, until there are slight char marks from the grill.
- Remove chicken from the grill when it reaches 165°F internal temperature or there is no more pink on the inside. Set aside and let chicken rest for 5 minutes then slice into strips.
- Assemble bowls: Add 1/2 cup jasmine rice, 1 cup of lettuce, 5 oz. of sliced chicken thighs, 1/2 cup cucumber, 1/4 cup tomatoes, a handful of red onion and kalamata olives. Finish with a tablespoon of hummus and greek vinaigrette. Serve.
Nutrition
- Serving Size: 1 chicken bowl
- Calories: 568
- Sugar: 4 g
- Sodium: 299 mg
- Fat: 18 g
- Saturated Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 54 g
- Cholesterol: 96 mg
