Chicken Hummus Bowl

• portions: 4 servings
• temps actif: 45 minutes
• temps total: 1 hour 35 minutes

Ingrédients

1/2 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp lemon juice

1 tbsp dijon mustard

2-3 cloves garlic (finely minced)

1 tsp dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

1 tsp sugar (or honey)

1 1/2 lbs boneless, skinless chicken thighs (or breast), (cut into 1 1/2 inch pieces)

1 tbsp paprika

kosher salt and black pepper

4-5 cups lettuce, (or other greens such as spinach, kale, or arugula)

2-3 mini cucumbers (or one medium cucumber), (sliced)

1 cup cherry tomatoes, (halved)

1 bell pepper, (sliced)

1/2 cup thinly sliced red onion

4 oz feta, (crumbled)

1/2 cup pitted kalamata olives

1 cup plain Greek yogurt, (full fat or low fat preferred)

1 mini cucumber (or equivalent), (shredded)

2 tbsp extra virgin olive oil

1/2 tsp kosher salt

2 cups hummus, (store bought or homemade)

3-4 pita breads

Instructions

Dressing/Chicken

Make the Dressing: In a mason jar, mix together all of the dressing ingredients. Shake well to combine.

Marinate the Chicken: Toss the diced chicken pieces with the paprika, and sprinkle of kosher salt and black pepper.

Pour about 1/2 cup of the dressing over the chicken and coat well. (I like to mix everything together in a sealable bag.)

Leave the chicken to marinate on the counter for 40 minutes while you prep the rest of dinner. (Make ahead: You can put the chicken in the refrigerator to marinate 2-24 hrs. Take it out about 20 minutes before you are going to cook it.)

If you are using wooden skewers, put then in water to soak now.

Grill the Chicken: After about 20 minutes, start preheating the grill.

When the chicken is done marinating, thread it onto skewers.

Grill on high, turning occasionally, so the skewers are browned on all sides. This will take about 10 minutes, or until the chicken is 165F (155F for breast meat) on a thermometer.

Salad

Combine all the vegetables for the salad in a large bowl.

Pour over about 1/4 cup of the dressing. Toss to combine.

Top with the crumbled feta and black olives.

Tzatziki Sauce

Squeeze the shredded cucumber in a towel to remove much of the liquid.

In a bowl combine the yogurt, cucumber, olive oil, and salt. Mix well.

Make the Bowls

Toast the Pitas: Coat each pita with a little olive oil. Then put it in a hot skillet (medium heat), turning occasionally, until both sides are toasted. Remove to a cutting board, sprinkle with kosher salt, and cut into wedges.

Spread out 1/2 cup of hummus in the bottom of the bowl. Add a portion of salad, along with a skewer of chicken, and some of the tzatziki sauce. Put out a platter of pitas for people to take some.

Nutrition

• Calories: 775 kcal