This delicious hummus bowl is made with creamy hummus and juicy, spiced chicken. This family-friendly meal can be made with a Greek salad, flatbreads and tzatziki sauce.
- 1/2 cup extra virgin olive oils
- 3 tbsp red vinegar
- 1 tablespoon lemon juice
- 1 tbsp dijon mustard
- Finely chop 2-3 cloves of garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar or honey
- 1 1/2 lbs boneless and skinless chicken breasts (or thighs) cut into 1 1/2 inches pieces
- 1 tbsp paprika
- Black pepper and kosher salt
- 4 to 5 cups lettuce or other greens like spinach, kale or arugula
- Slice 2-3 small cucumbers (or 1 medium cucumber)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1/2 cup red onion thinly sliced
- 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 an equivalent, shredded
- 2 tbsp extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 2 cups of hummus, homemade or store-bought
- 3-4 pita breads
- Mix all the ingredients for the dressing in a mason container. Mix well.
- Marinate the Chicken: Mix the chicken with the paprika and season it with kosher salt.
- Sprinkle about 1/2 cup of the dressing on top of the chicken. Cover with a towel. I like to put everything in a sealed bag.
- Let the chicken marinate on the counter in the refrigerator for 40 minutes, while you prepare the rest of the dinner. (Making ahead: The chicken can be marinated in the refrigerator for between 2-24 hours. You should take it out 20 minutes before you cook it.
- Use wooden skewers to soak in water.
- Grill the chicken: After approximately 20 minutes, heat the grill.
- After the chicken has been marinated, place it on skewers.
- Turn the skewers occasionally and grill on high until they are golden brown on all sides. It will take approximately 10 minutes or until the temperature of the chicken is 165F (155F if it’s breast meat).
- Mix all of the ingredients for the salad together in a large bowl.
- Add 1/4 cup dressing. Mix well.
- Add the black olives and crumbled feta to the top.
- To remove most of the liquid, squeeze the cucumber into a towel.
- Combine the yogurt, cucumber and olive oil in a bowl. Add salt. Combine all ingredients.
- Toast the Pitas. Place the pitas in a skillet on medium heat, turning once or twice until both sides are toasted. Transfer to a cutting board and sprinkle with kosher Salt. Cut into wedges.
- In the bowl, spread 1/2 cup of hummus. A portion of salad and a skewer chicken are also good options. For people to enjoy, you can set out a plate of pitas.
Dressing/Marinade – This recipe can be found in my post on Homemade Greek Dressing. There you will also find step-by-step photos and more discussion. This recipe can be replaced by your favorite Greek dressing, homemade or store-bought.
Extra Dressing for Leftover Chicken: This will vary depending on how much you used. You can seal the leftover dressing in a container and store it in the refrigerator for up to one week.
Red Onion: To reduce the onion’s bite, you can toss it in some salad dressing and let it sit for about 15-20 minutes.
Meal Planning: There is so much going on with this recipe, I prefer to do just one thing. The first is to make twice the recipe and then use it for dinner. You can also meal prep meals throughout the week. Or, you can plan two to three Mediterranean meals that overlap with the same recipe and double the amount of the ingredients I will be using again. It’s much easier to get two-three meals from the hummus and tzatziki.
Hummus: I have a great recipe for Israeli Hummus that you can make at home using a pressure cooker, oven or stovetop. You will need to prepare the hummus in advance as it can take over two hours from start to finish.