So, I actually made this ages ago and have been dying to tell you all about it but I misplaced the recipe. I was bummed too because I was pretty proud of this creation. Feta, hummus, tzatziki, juicy greek marinated chicken; this bowl has everything you want in a meal and it’s got lots of healthy vegetables too. I was rummaging in my purse the other day and found the dog-eared scrap of paper I had written the ingredients on. I was stoked to share the wealth. Oh, and I’ll try to keep better tabs on my notes so you guys don’t almost miss out on anything this good again. Promise.
Makes 4 bowls
- 4 garlic cloves, minced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- 1 tsp. garlic salt
- 1/4 teaspoon black pepper
- 1/2 tsp. dried dill
- 3 tsp. dried italian seasoning
- 12 boneless skinless chicken thighs
- 2 red peppers, cut into chunks
- 1/2 red onion, cut into chunks
- 4 cups cooked brown rice (I cooked mine in low sodium chicken broth for extra flavor)
- 2 tbsp. pesto
- 4 cups greens (I used spinach and arugula)
- 4 tbsp. crumbled feta cheese
- 4 tbsp. hummus
- 4 tbsp. tzatziki
Stir together the marinade ingredients in a large container with a lid. Cut the chicken thighs in half. Add the chicken, pepper and red onion chunks to the marinade container and toss well to coat. Marinade for at least 4 hours or overnight.
After chicken and vegetables have marinated, cook them as desired. I skewered my chicken and vegetables and barbecued them, but you could bake them or grill them on the stovetop if you’d like. Brush the chicken with the extra marinade while it cooks.
While chicken and veggies cook, stir the rice and pesto together. To assemble the bowls, put one cup of pesto rice and one cup of greens in each bowl. Sprinkle each bowl with a tablespoon of feta. Divide the cooked chicken and vegetables evenly between the four bowls and add to each bowl a tablespoon of hummus and a tablespoon of tzatziki. Serve!