Chicken Hummus Bowl

Name: Chicken Hummus Bowl
Yield: 4 servings
Ingredients: 1½ lbs. (700 g) chicken breast (about 3 medium breasts); ½ cup (125 mL) Greek yogurt; 2 garlic cloves, pressed; 1 tsp (5 mL) salt; ½ tsp (2 mL) black pepper; ¼ tsp (1 mL) paprika; ½ lemon, juiced; 1 pkg Hummus Dip Seasoning Mix; ¾ cup (175 mL) water; 1 tbsp (15 mL) olive oil; ½ seedless cucumber, chopped; 5 oz. (150 g) cherry tomatoes, halved; ½ small red onion, finely diced; ¼ cup (60 mL) Kalamata olives, pitted and chopped; ¼ cup (60 mL) parsley, chopped; 1 lemon, juiced; 1 tbsp (15 mL) olive oil; ½ tsp (2 mL) salt; ¼ tsp (1 mL) black pepper; 2 cups (500 mL) cooked rice; Optional: ¼ cup (60 mL) crumbled feta cheese

This fresh meal is packed with fresh Mediterranean flavors like hummus, feta, and Kalamata olives. It will wow your taste buds!

Ingredients

1½ lbs. (700 g) chicken breast (about 3 medium breasts)
½ cup (125 mL) Greek yogurt
2 garlic cloves, pressed
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
¼ tsp (1 mL) paprika
½ lemon, juiced

1 pkg Hummus Dip Seasoning Mix
¾ cup (175 mL) water
1 tbsp (15 mL) olive oil

½ seedless cucumber, chopped
5 oz. (150 g) cherry tomatoes, halved
½ small red onion, finely diced
¼ cup (60 mL) Kalamata olives, pitted and chopped
¼ cup (60 mL) parsley, chopped
1 lemon, juiced
1 tbsp (15 mL) olive oil
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 cups (500 mL) cooked rice
Optional: ¼ cup (60 mL) crumbled feta cheese

Directions

Combine the chicken and marinade ingredients in a gallon-sized bag. Marinate for 20 minutes (or overnight if you have time).
Preheat the grill on medium-high heat to around 425°F (220°C). Remove the chicken from the marinade. Grill the chicken until it reaches 165°F (74°C), about 8–10 minutes, flipping halfway through. Remove the chicken and let it rest for 5 minutes, then slice.
Combine the hummus ingredients in a small bowl. Mix until well combined; set aside to thicken.
Combine the cucumber, tomatoes, onion, olives, and parsley in a medium bowl. Toss with the lemon juice, olive oil, salt, and pepper.
To assemble the bowls, add the rice, sliced chicken, and the hummus to a bowl. Top with the cucumber salad and sprinkle with feta, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 520, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 135 mg, Sodium 1,480 mg, Carbohydrate 38 g, Fiber 2 g, Sugars 5 g (includes 0 g added sugar), Protein 49 g

Cook's Tips:

If you don't have the Hummus Dip Seasoning Mix, add the 1 can (15 oz./425 g) Great Northern beans, drained (plus ¼ cup (60 mL) liquid from the can), 2 tbsp (30 mL) lemon juice, 2 tbsp (30 mL) olive oil, 1 garlic clove, peeled, 1 tbsp (15 mL) sesame seeds, and 1 tsp (5 mL) salt to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the GRIND setting; press the wheel to start. (Use the tamper to push the ingredients back into the blades.)