Cuencos de Pollo Estilo Griego

Ingredientes

• 1 pound boneless skinless chicken thighs (or boneless skinless chicken breasts)
• 3 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 cups cooked rice
• 1/2 cup diced tomatoes
• 1/2 cup sliced and quartered cucumbers
• 1 red onion (peeled and thinly sliced)
• 1/2 cup hummus
• 1/2 cup feta cheese crumbles

Preparación

1. 1

   Dice the chicken thighs into 1 inch pieces. Pat the chicken with a few paper towels or napkins to dry them. Transfer the chicken to a large bowl.

2. 2

   Mix the chicken with the oil, lemon juice, garlic powder, dill, oregano, salt and pepper until all pieces of chicken are evenly coated. Cover and set aside to marinate at least 30 minutes (at room temperature), or up to 12 hours in the refrigerator.

3. 3

   When the chicken thighs are ready, heat the oil in a grill pan or large skillet over medium-high heat.

4. 4

   In batches, cook the marinated chicken, turning occasionally until it's lightly browned on all sides and cooked through to an internal temperature of 165°F. *Use a meat thermometer to test the internal temperature. When it's cooked, transfer the chicken to a plate or cutting board.

5. 5

   --- Assemble the bowls: ---

6. 6

   Prepare each Mediterranean chicken bowl with ½ cup cooked rice, 4 ounces cooked chicken pieces, and sliced/diced veggies. Top with 2 tablespoons hummus and 2 tablespoons feta crumbles.