Mediterranean Grilled Chicken Bowls
Mediterranean Grilled Chicken Bowls
Chicken:
1/4 cup olive oil
2 tablespoons dijon mustard
Zest and juice of 2 lemons
2 tablespoons shallot - chopped finely
1 clove garlic - chopped finely
3 teaspoons salt
2 teaspoons pepper
1 teaspoon dried oregano
6 - 8 boneless (skinless chicken thighs)
Bowl:
1 cup Freekeh
2 1/2 cups chicken stock
1/2 cup chopped cherry tomatoes
1/4 cup chopped Italian parsley
2 Persian cucumbers sliced on an angle
1/4 cup chopped Kalamata olives
1/4 cup crumbled feta cheese - not the already crumbled kind though! They put a chemical in the pre-crumbled feta cheese. Its also just not as yummy and has a much shorter shelf life compared to bulk feta cheese! Bulgarian feta is my favorite.
1 can of garbanzo beans
Dressing for Garbanzo beans:
2 cloves garlic
1/4 cup Italian parsley
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon better
Dressing for bowl:
3 tablespoons plain yogurt
Juice and zest of 1 lemon
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons chopped mint
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
First, mix together the marinade for the chicken and whisk together until smooth. Lay the chicken in a flat pyrex and cover the chicken with the marinade. Cover and place in the refrigerator for 40 minutes. After 40 minutes, take the chicken out and place on the counter to allow the chicken to come up to temperature just a little. This allow the chicken to cook more evenly on the grill.
Take the chicken out of the marinade and grill the on a charcoal grill for about 15 minutes or until well charred and cooked to about 160º. If you don’t have an outdoor grill, you could also sear the chicken in a pan. But Make sure you take the chicken out of the marinade before doing so!
Freekeh:
Ok so Freekeh is very simple. Just bring 2 1/12 cups of chicken broth to a boil in a medium saucepan and then add in the Freekeh, cover and turn down to a simmer. After 20 minutes, the freak should be totally cooked. Turn it off and allow the broth to continue to absorb.
Garbanzo beans:
Simply combine the Italian parsley, garlic, red wine vinegar, salt and pepper in a blender or a mini food processor. Pulse for about 20 seconds until mixed well together and chopped up! Then transfer into a bowl and whisk in the olive oil with a fork. Add in the can of drained garbanzo beans and mix until they are coated and delicious! Set aside for assembling your bowls!
Bowl Dressing:
In a bowl, whisk together the yogurt, lemon zest and juice, red wine vinegar, olive oil, mint, garlic powder and salt and pepper until smooth! Done!
Now just need to assemble!
In a bowl, add in about a cup of Freekeh to the bottom of the bowl as your base. Add the grilled chicken, tomatoes, cucumber, feta, Italian parsley, olives and dressed garbanzo beans on top! Simply finish it off my drizzling a little of the lemon yogurt dressing on top.
With love + salt