Description

Warm quinoa and juicy chicken, paired with delicious hummus and fresh cut veggies! Full of protein and super easy to make!

Ingredients

Scale

Chicken

4–5 deboned organic chicken thighs (about 1.7 lb)
3–4 sprigs fresh thyme
1/2 tsp onion powder
1/2 tsp cumin powder
salt & pepper
olive oil

Bowl

organic quinoa (4 portions)
4 heaped tbsp organic humus (store bought)
2 cups shredded cabbage (I used red cabbage) – divided into 4 portions
1.5 cups cubed cucumber – divided into 4 portions
1 avocado – divided into 4 portions, cubed
2 fresh limes
feta – I used organic goats feta – use your discretion on portions
1 cup pickled onion – divided into 4 portions (see notes)
flat leaf parsley for topping (optional)

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Instructions

Start by marinading your chicken thighs in a large bowl – thyme, onion powder, cumin, salt and pepper, dash of olive oil, and set your oven to 360F.
Portion out quinoa, rinse, and cook according to packet instructions, setting a timer to set aside once done.
Place a large oven proof skillet over a high heat and add a dash of olive oil. Once the pan is really hot, place the chicken out evenly and fry for 7-8 mins, then turn and fry for a further 1-2 mins before removing it from the heat. Cover the pan with aluminum (use oven mitts as it’ll be hot), and place it in the oven to continue cooking for 6-7 mins. Once cooked, remove from the oven and set aside, keeping the aluminum on.
While completing steps 2 and 3, chop all veggies/portion out accompaniments. Once everything is ready to serve, remove the chicken thighs and slice into 1/2 inch slithers,
This meal is best assembled in a large, shallow bowls.. smear your hummus across the bottom of the bowl, add your quinoa and shredded cabbage, and top with the grilled chicken, avocado, pickled onions, feta and parsley. Finish off with a fresh squeeze of lemon, as well as a few spoonfuls of the delicious leftover juice from the chicken pan. Enjoy!

Notes

This dish is awesome because it’s easily adjusted to any dietary needs. If you’d like it to be dairy free, omit the feta or simply choose vegan feta over the dairy option. If you prefer a plan based diet, you can easily sub the chicken for roasted chickpeas (I have a great recipe which I will link below), or you can go with tofu, which will work great with all the same seasonings as the chicken!

Cook Time: 35
Category: Lunch/Dinner
Method: Stovetop / Oven
Cuisine: Mediterranean