Mediterranean Chicken Bowls

This is one of the best thing’s that i’ve made. It’s a bit of a tedious recipe that you can easily make simpler with store-bought hummus. However, if you are up for it, I HIGHLY recommend you make the hummus because it’s so creamy and delicious! This chicken recipe has become a staple in our household because it’s packed with flavor and tastes good in wraps, salads, grain bowls. The options are endless!

Watch video HERE.

INGREDIENTS:

For the Chicken—

·      1 pack chicken breasts; butterflied into thin pieces

·      1 tsp sumac

·      2 tsp cumin

·      2 tsp coriander

·      1 tsp turmeric

·      1 tsp cinnamon

·      1 tsp oregano

·      1 tsp paprika

·      2 tbsp Olive oil

·      Salt and pepper to taste

·      ½ medium onion sliced into wedges

For the Hummus—

·      1 15oz can chickpeas

·      3 tbsp lemon juice

·      2 garlic cloves

·      2 tbsp tahini

·      3 ice cubes

·      Salt to taste

·      Baking soda

For the Salad—

·      1 small cucumber

·      A handful cherry tomatoes

·      Capers in a jar

·      Red onion; thin sliced & socked cold water to reduce potentcy

·      Olive oil

·      Salt

·      Lemon

·      Garlic and Herb Rice Pilaf (you can find this in the pasta section) or just use plain brown rice

DIRECTIONS:

1.     Pat chicken dry and place in a glass bowl. Drizzle chicken with olive oil. Mix to evenly coat chicken.

2.     To a small bowl, add in all your dry spices. Mix to evenly combine. Season with salt and pepper to taste.

3.     Chop up half a yellow onion into large wedges.

4.     Sprinkle the spice mix over the chicken, add in the onion and mix to combine. Set aside.

5.     Drain and rinse chickpeas. Place in a small pot and cover with water. Sprinkle some baking soda over top and bring to a boil. Reduce heal to medium low and boil for 20 minutes. Once done, drain and set aside.

6.    To a small food processor, add in your boiled chickpeas, and pulse until fine.

8.     Add the lemon juice, tahini, garlic, salt, and ice cubes. Blend until smooth. Taste and adjust for seasonings.

9.     To a large skillet, heat on medium high heat with avocado oil. Fry chicken (pour the onions on top of chicken in the skillet) until browned and cooked through. Set aside.

10.  Slice ¼ of red onion into thick slices. Soak it in a little cold water to reduce the potency of the onion for the salad.

11.  Wash tomato and cucumber. Slice cucumber into slices and halve or quarter tomatoes.

12.  Add cucumber, tomato, onion to a bowl with capers, a drizzle of olive oil, salt and lemon juice. Set aside.

13.  To serve, cut up chicken into slices, serve with rice pilaf, salad and a generous dollop of homemade hummus!