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Greek Chicken Hummus Bowls

A greek chicken hummus bowl in a black bowl filled with chicken, cucumber and tomato, hummus, pita chips, and vegan feta on a white counter with a gold fork.
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Juicy, protein packed, and filling, these Greek Chicken Hummus bowls are a satisfying lunch recipe perfect for meal prep!

Ingredients

Scale

Greek Marinated Chicken Thighs

  • 1 Lemon (zested and juiced)
  • ¼ cup Olive Oil
  • 2 cloves Garlic (minced or microplaned)
  • 2 Tablespoons Fresh Parsley ( minced)
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • ½ teaspoon Oregano
  • 1.5–2 pounds Chicken Thighs (boneless skinless)

Hummus Bowls

  • 1 pint Grape Tomatoes
  • 1 Cucumber (diced)
  • 16 ounces Plain Hummus
  • Vegan Feta (for garnish)

Instructions

  1. Whisk together juice from 1 lemon juice, zest from 1 lemon zest, ¼ cup olive oil, 2 minced cloves of garlic, 2 Tablespoons fresh parsley, ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon oregano.
  2. Place the chicken thighs in the marinade and coat on both sides. Marinate for at least 30 minutes and up to 24 hours.
  3. Heat the grill pan over medium heat.
  4. Once hot, place the chicken thighs down in a single layer, making sure they do not touch.
  5. Cook for 6 minutes.
  6. Flip and cook for an additional 6 minutes.
  7. Check the internal temperature of the thickest part of the chicken thigh to see that they are roughly 165°F.
  8. Remove the pieces that are cooked through and leave any additional pieces on that may need an extra minute or two.
  9. Let the chicken rest about 5-10 minutes before slicing and serving.

Assemble the Chicken Hummus Bowls

  1. Slice the chicken into the strips or cubes.
  2. Place roughly one chicken thigh into your bowl.
  3. In a large bowl or meal prep container add 1/2 cup hummus.
  4. Add 1/4 of the diced cucumber and tomatoes into the bowl.
  5. Garnish with vegan feta cheese, fresh parsley, and pita chips.

Find it online: https://mylifeafterdairy.com/greek-chicken-hummus-bowls/