Ingredients
For the Bowl:
- 1/2 cup Farro
- 8 oz Chicken breast boneless skinless
- 1 TBSP Extra-virgin olive oil
- 1 Pita bread
- 1/2 cup Feta cheese crumbled
- 1/2 cup Kalamata olives halved
- 1 cup Cucumber sliced then quartered
- 1 cup Grape tomatoes halved
- 1/2 cup Green bell pepper sliced
- 1/2 cup Red onion sliced
Seasoning
- Salt
- Black pepper
For the Hummus:
- 8 oz Chickpeas drained and rinsed
- 1 TBSP Lemon juice
- 1 TBSP Extra-virgin olive oil
- 2 TBSP Tahini paste
- 1/2 tsp Salt
- 2 – 3 TBSP Water more as-needed
Kombucha
- 24 oz Kombucha
Instructions
- Prep the ingredients per the instructions above.
- Cook the farro according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- Drizzle the chicken with oil and season with salt and pepper on both sides.
- Preheat a grill or grill pan on medium heat. Grill the chicken on both sides to an internal temperature of 160°F (71°C) using a thermometer. Set aside to rest until ready to serve then slice.
- In a food processor place all the ingredients for the hummus. Blend until smooth. Add a tablespoon of water as needed while blending to achieve a smooth consistency. Season with salt and pepper to taste as needed. Set aside.
- Heat a nonstick pan over medium heat. Warm the pita on both sides. Then quarter or cut into wedges.
- Portion the hummus, and top with chicken, farro, cheese, olives, cucumber, pepper, and onion. Serve with pita and kombucha.
Nutrition
Calories: 1125kcal | Carbohydrates: 140g | Protein: 52g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1872mg | Potassium: 1495mg | Fiber: 22g | Sugar: 49g | Vitamin A: 2217IU | Vitamin C: 69mg | Calcium: 372mg | Iron: 8mg

Greek Chicken Hummus Bowl
Ingredients
For the Bowl:
- 1/2 cup Farro
- 8 oz Chicken breast boneless skinless
- 1 TBSP Extra-virgin olive oil
- 1 Pita bread
- 1/2 cup Feta cheese crumbled
- 1/2 cup Kalamata olives halved
- 1 cup Cucumber sliced then quartered
- 1 cup Grape tomatoes halved
- 1/2 cup Green bell pepper sliced
- 1/2 cup Red onion sliced
Seasoning
- Salt
- Black pepper
For the Hummus:
- 8 oz Chickpeas drained and rinsed
- 1 TBSP Lemon juice
- 1 TBSP Extra-virgin olive oil
- 2 TBSP Tahini paste
- 1/2 tsp Salt
- 2 – 3 TBSP Water more as-needed
Kombucha
- 24 oz Kombucha
Instructions
- Prep the ingredients per the instructions above.
- Cook the farro according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- Drizzle the chicken with oil and season with salt and pepper on both sides.
- Preheat a grill or grill pan on medium heat. Grill the chicken on both sides to an internal temperature of 160°F (71°C) using a thermometer. Set aside to rest until ready to serve then slice.
- In a food processor place all the ingredients for the hummus. Blend until smooth. Add a tablespoon of water as needed while blending to achieve a smooth consistency. Season with salt and pepper to taste as needed. Set aside.
- Heat a nonstick pan over medium heat. Warm the pita on both sides. Then quarter or cut into wedges.
- Portion the hummus, and top with chicken, farro, cheese, olives, cucumber, pepper, and onion. Serve with pita and kombucha.
Nutrition
Calories: 1125kcalCarbohydrates: 140gProtein: 52gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 106mgSodium: 1872mgPotassium: 1495mgFiber: 22gSugar: 49gVitamin A: 2217IUVitamin C: 69mgCalcium: 372mgIron: 8mg
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