Description
A quick and filling Mediterranean-inspired meal with chicken, hummus, brown rice, and a fresh vegetable salad.
Ingredients
Scale
- 1 medium cucumber, peeled and diced
- 1 large tomato, chopped
- 1/2 cup sliced kalamata olives
- 1/4 cup finely chopped red onion
- 2 tablespoons avocado oil
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1 to 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup avocado oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons finely chopped red onion
- 4 garlic cloves, minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1 1/2 cups uncooked brown rice
- 8 to 10 ounces hummus
- 1 to 1 1/2 cups crumbled feta cheese
Instructions
- Prepare the brown rice according to the package directions and set aside.
- Whisk together the avocado oil, lemon juice, lemon zest, red onion, garlic, parsley, oregano, thyme, and salt.
- Add the chicken to a resealable bag, pour in the marinade, seal, and massage to coat.
- Marinate for at least 20 minutes or up to 24 hours.
- Preheat the oven to 350°F.
- Arrange the chicken on a baking sheet or casserole dish.
- Bake for 25–35 minutes or until the internal temperature reaches 165°F.
- Let the chicken rest for 15 minutes, then slice or cube.
- Combine the cucumber, tomato, olives, red onion, avocado oil, lemon zest, lemon juice, and garlic for the salad.
- Assemble bowls with rice, chicken, hummus, salad, and feta.
Notes
For extra flavor, marinate the chicken longer or use leftover rotisserie chicken for a quicker meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg