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Greek Chicken Hummus Bowl

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 1125kcal

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
US Customary - Metric

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