Name: Epic Mediterranean Grilled Chicken Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pounds (907 g) skinless boneless chicken breast; 1/2 cup (120 ml) olive oil; 6 tablespoon (90 ml) s lemon juice; 4 cloves garlic, minced; 1 1/2 teaspoon (8 ml) s dried oregano; Kosher salt; Freshly ground black pepper; 3 cup (720 ml) s cooked quinoa; 10 ounce (283 g) s good-quality store bought hummus; Israeli Salad (recipe below); Tahini Sauce (recipe below); 1 cup (240 ml) feta cheese, crumbled; Parsley, chopped, for garnish; 1 cucumber, peeled and seeds removed, finely diced; 2 plum tomatoes, peeled and seeds removed, finely diced; 1 tablespoon (15 ml) extra virgin olive oil; 1 tablespoon (15 ml) fresh lemon juice; 2 tablespoon (30 ml) chopped parsley; Kosher salt; Freshly ground black pepper; 1/4 cup (60 ml) tahini; 1 clove garlic; 3 tablespoon (45 ml) s lemon juice; 2 tablespoon (30 ml) s water; 2 tablespoon (30 ml) s extra virgin olive oil; Kosher salt

Description

Discover how to make a mouthwatering Epic Mediterranean Grilled Chicken Bowl that’s bursting with flavor and perfect for a healthy and delicious meal option!

Ingredients

2 pounds (907 g) skinless boneless chicken breast
1/2 cup (120 ml) olive oil
6 tablespoon (90 ml) s lemon juice
4 cloves garlic, minced
1 1/2 teaspoon (8 ml) s dried oregano
Kosher salt
Freshly ground black pepper
3 cup (720 ml) s cooked quinoa
10 ounce (283 g) s good-quality store bought hummus
Israeli Salad (recipe below)
Tahini Sauce (recipe below)
1 cup (240 ml) feta cheese, crumbled
Parsley, chopped, for garnish
1 cucumber, peeled and seeds removed, finely diced
2 plum tomatoes, peeled and seeds removed, finely diced
1 tablespoon (15 ml) extra virgin olive oil
1 tablespoon (15 ml) fresh lemon juice
2 tablespoon (30 ml) chopped parsley
Kosher salt
Freshly ground black pepper
1/4 cup (60 ml) tahini
1 clove garlic
3 tablespoon (45 ml) s lemon juice
2 tablespoon (30 ml) s water
2 tablespoon (30 ml) s extra virgin olive oil
Kosher salt

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Instructions

Place the olive oil, lemon juice, minced garlic, oregano, along with a generous amount of Kosher salt and freshly ground black pepper into a ziploc bag. Add the chicken breasts, ensuring they are well-coated, and let them marinate in the fridge for a minimum of 6 hours, ideally overnight.
When it’s time to prepare the meal, heat the grill to medium-high. Cook the chicken breasts on the grill until they are thoroughly done. Allow the chicken to rest for 5 minutes before cutting into slices.
Evenly distribute the cooked quinoa among 4 serving bowls. Top each with slices of the grilled chicken, a dollop of hummus, some Israeli salad, a liberal drizzle of tahini sauce, and a scattering of crumbled feta cheese and chopped parsley. Serve immediately and enjoy.

Notes

Consider enhancing the cooked quinoa by adding a sprinkle of dried oregano before assembling the bowls.
Season the Israeli salad with salt and pepper to taste for a well-balanced dish.
Blend a clove of garlic into the tahini sauce for a stronger, more aromatic flavor.