Ingredients
For the Greek Chicken
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For the Bowls
- 2 cups cooked couscous or quinoa
- 1 cup hummus (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
Marinate the Chicken
- In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Whisk until well blended.
- Add the chicken thighs to the bowl, ensuring they are fully coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Cook the Quinoa or Couscous
- While the chicken marinates, prepare your quinoa or couscous according to package instructions.
Cook the Chicken
- Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, cooking them for about 6-7 minutes on each side, or until fully cooked and golden brown.
- The chicken should reach an internal temperature of 165°F (75°C). Once cooked, remove from heat and let rest for a few minutes before slicing.
Assemble the Bowls
- In each bowl, start by adding a base of quinoa or couscous. Next, spoon a generous amount of hummus in the center.
- Layer on the sliced chicken, followed by the halved cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta cheese.
Garnish and Serve
- Finish with a sprinkle of chopped parsley for freshness. Drizzle with a little extra olive oil and a squeeze of lemon juice if desired.
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