Ingredients
4 boneless, skinless chicken thighs
1 cup hummus
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/4 cup crumbled feta cheese (halal or plant-based alternative)
2 tablespoons olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped
1/2 cup cooked rice (quinoa or brown rice for optional grain base)
Instructions
Preheat oven to 200°C (400°F)
In a bowl, mix chicken thighs with garlic, cumin, paprika, salt, and pepper
Heat 1 tablespoon olive oil in a pan, sear chicken 3 minutes per side
Transfer to oven and bake for 10 minutes or until cooked through
In a serving bowl, layer rice, hummus, and mixed veggies
Top with baked chicken, olives, feta, and red onion
Drizzle with olive oil, lemon juice, and garnish with parsley
Notes
Use boneless chicken thighs for juicier results
Marinate chicken for 15-30 minutes for deeper flavor
Store leftover veggies and hummus separately for up to 3 days
Substitute feta with vegan cheese if needed
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Baking and Searing
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg