Mediterranean Lemon Chili Chicken Bowl with Whipped Hummus
Charred lemon-chili chicken over whipped hummus, with lemon rice, a sharp chopped salad, olives and feta. Everything in one bite.
- Serves
- 4
- Prep
- 20 min plus 30 min marinating
- Cook
- 25 min
Ingredients
Serves 4
Chicken
- 1.3 lb (600g)boneless chicken thighs
- Juice of 1 lemon
- 1 tspchili flakes
- 2 tspdried oregano
- 3garlic cloves, crushed
- 3 tbspolive oil
- 1 tspsalt
Lemon rice
- 1 cup (200g)long-grain rice
- Juice of 1 lemon
- Small handful parsley, chopped
- 1 tbspolive oil
Bowl
- 1¼ cups (300g)hummus
- 1 cupcherry tomatoes, quartered
- ½cucumber, sliced
- ½red onion, thinly sliced
- ⅓ cupkalamata olives
- ⅔ cup (100g)feta, crumbled
- Parsley
- Olive oil, to finish
Method
- Combine the lemon juice, chili flakes, oregano, garlic, olive oil and salt. Add the chicken thighs and turn to coat. Marinate 30 minutes at room temperature, or up to 4 hours refrigerated.
- Cook the rice. Off the heat, stir through the second lemon's juice, the parsley and the olive oil.
- Heat a heavy pan until it's genuinely smoking. Sear the chicken 5–6 minutes per side without moving it, until deeply charred at the edges. Rest 5 minutes, then slice thick.
- Toss the tomatoes, cucumber and onion with olive oil, a squeeze of lemon and salt.
- Swoosh the hummus across one side of each bowl. Rice beside it. Chicken laid over the hummus.
- Pile on the salad, olives, feta and parsley. Olive oil over everything.
Notes
- Thighs, not breasts. Breasts dry out before they char.
- The pan must be too hot. If the chicken sizzles gently, the pan isn't ready.
- Make it a meal prep: components keep 4 days refrigerated, assembled cold or reheated.
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