Greek Salad Chicken Hummus Bowl

I totally get the whole “bowl food” phenomenon in the colder months. There’s something so comforting about being able to wrap your hands around a big mug of soup or a bowl full of stew on a cold day.

But this recipe has made me realise that bowl food can be an amazing warmer day food, too. When it’s piled high with grilled protein, cold vegetables and homemade hummus, how could it not be tempting on a warm springtime day?

I LOVE Greek food, and start craving it again every springtime. It can be so fresh, salty and flavoursome, just what I want on a warm sunny day.

And this recipe is my ode to Greek food and bowl food all in one. A fresh and zingy Greek salad made with ripe tomatoes, cooling cucumber and salty olives and feta. Choose a good-quality feta for a real treat – you don’t want anything dry or overly crumbly, it should have a softness and creaminess to it.

Creamy hummus and chunks of lightly charred grilled chicken work so well with the salad, perfect for a balanced meal full of yummy flavours.

Want something more to it? Grill a slice of sourdough bread with the chicken and brush it with olive oil before rubbing a cut garlic clove on it for an amazing crunch and garlic burst to scoop up that hummus!

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Greek Salad Hummus Chicken Bowl

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

The Greek-inspired warm weather answer to bowl food, this meal is packed with veg and plenty of nutrients, and is perfect for a minimal prep, barely any time at the stove springtime dinner. Dairy, gluten and sugar free, low carb.

Course: Dairy Free, Dinner, Gluten Free, Holiday, Low Carb, Lunch, Main Course, Salad, Seasonal, Spring, Sugar Free, Summer, Sweetener Free

Servings: 6 serves

Ingredients

For the Greek salad:

• 3-4 large ripe tomatoes or a punnet of cherry tomatoes, finely diced
• 1 red onion, finely diced
• 1 cucumber, finely diced
• a couple of generous handfuls of black pitted olives, halved
• 100 g (3 1/2 oz) feta cheese, crumbled (leave out and use a pinch of sea salt for dairy free)
• generous glug of extra virgin olive oil
• juice of 1/2 lemon
• handful of fresh parsley, roughly chopped
• handful of fresh mint, roughly chopped

For the hummus:

• 1 400g (14 oz) tin cooked chickpeas, drained and rinsed
• juice of 1/2 lemon
• 1 garlic clove, minced or very finely chopped
• 1 heaped teaspoon tahini
• 125 ml (1/2 cup) (extra virgin) olive oil
• pinch of sea salt
• small handful fresh coriander or parsley, chopped

For the chicken:

• 4 skinless and boneless chicken thighs or small chicken breasts
• pinch of dried oregano
• salt & pepper

Instructions

1. First, season the chicken with the oregano and some salt & pepper, then cook under the grill (broiler) for 10-15 mins, flipping halfway, or under browning on the edges and cooked all the way through. Set aside to cool while you make the other parts.

2. For the hummus, add all of the ingredients to a blender or food processor and blitz until smooth, adding more olive oil if needed.

3. Finally, make the Greek salad by mixing all of the ingredients together and setting aside.
   

4. You can keep everything separately in the fridge for up to 3 days, and assemble on the day you want to eat it. Add another small drizzle of extra virgin olive oil before serving.