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Mediterranean Grilled Chicken Bowls

May 15, 2019 by Emily Leave a Comment

Print Recipe

Mediterranean Grilled Chicken Bowls

4
Prep Time30 mins
Cook Time20 mins
marinate1 hr
Total Time50 mins
Course: Main Courses, quick and easy, Salads
Cuisine: greek, Mediterranean
Servings: 4 people

Ingredients

Chicken:

  • 1/4 cup olive oil
  • 2 tablespoons dijon mustard
  • Zest and juice of 2 lemons
  • 2 tablespoons shallot - chopped finely
  • 1 clove garlic - chopped finely
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon dried oregano
  • 6 - 8 boneless skinless chicken thighs

Bowl:

  • 1 cup Freekeh
  • 2 1/2 cups chicken stock
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup chopped Italian parsley
  • 2 Persian cucumbers sliced on an angle
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup crumbled feta cheese - not the already crumbled kind though! They put a chemical in the pre-crumbled feta cheese. Its also just not as yummy and has a much shorter shelf life compared to bulk feta cheese! Bulgarian feta is my favorite.
  • 1 can of garbanzo beans

Dressing for Garbanzo beans:

  • 2 cloves garlic
  • 1/4 cup Italian parsley
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon better

Dressing for bowl:

  • 3 tablespoons plain yogurt
  • Juice and zest of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped mint
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder

Instructions

First, mix together the marinade for the chicken and whisk together until smooth. Lay the chicken in a flat pyrex and cover the chicken with the marinade. Cover and place in the refrigerator for 40 minutes. After 40 minutes, take the chicken out and place on the counter to allow the chicken to come up to temperature just a little. This allow the chicken to cook more evenly on the grill.

  • Take the chicken out of the marinade and grill the on a charcoal grill for about 15 minutes or until well charred and cooked to about 160º. If you don’t have an outdoor grill, you could also sear the chicken in a pan. But Make sure you take the chicken out of the marinade before doing so!

Freekeh:

  • Ok so Freekeh is very simple. Just bring 2 1/12 cups of chicken broth to a boil in a medium saucepan and then add in the Freekeh, cover and turn down to a simmer. After 20 minutes, the freak should be totally cooked. Turn it off and allow the broth to continue to absorb.

Garbanzo beans:

  • Simply combine the Italian parsley, garlic, red wine vinegar, salt and pepper in a blender or a mini food processor. Pulse for about 20 seconds until mixed well together and chopped up! Then transfer into a bowl and whisk in the olive oil with a fork. Add in the can of drained garbanzo beans and mix until they are coated and delicious! Set aside for assembling your bowls!

Bowl Dressing:

  • In a bowl, whisk together the yogurt, lemon zest and juice, red wine vinegar, olive oil, mint, garlic powder and salt and pepper until smooth! Done!

Now just need to assemble!

  • In a bowl, add in about a cup of Freekeh to the bottom of the bowl as your base. Add the grilled chicken, tomatoes, cucumber, feta, Italian parsley, olives and dressed garbanzo beans on top! Simply finish it off my drizzling a little of the lemon yogurt dressing on top.

Notes

With love + salt

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Filed Under: Main Courses, Quick & Easy, Salads Tagged With: bowls, Chicken, Greek, grilled chicken, Healthy, Mediterranean

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Instagram post 17972561185345573 ✨K I T C H E N: Garlicky Roasted Tomatoes 🍅 and White Beans 🤍.
•**SAVE THIS POST**!
Remember those moody aromatic beans I made last week? Well here’s a recipe using them! It’s a cold and rainy in LA so I figured it was the perfect time to share this cozy dish. You could enjoy it as a stew or as an appetizer!
•
✨Garlicky Roasted Tomato & White Beans✨:
6-8 cocktail tomatoes (cocktail tomatoes are larger than cherry tomatoes but smaller than normal tomatoes. You can find them at any grocery store!) 
¾ cup olive oil
4 cloves of garlic
1 teaspoon salt
2-3 cups cooked or drained canned white beans **(I used my brothy white beans so there was more liquid! If using canned, feel free to add 2-3 cups of water or chicken broth! If the beans are fresh use 1-2 cups of the broth!)
1 whole lemon peeled and cut into small pieces
Lemon zest ( zest the lemon before peeling)
½ cup parmesan cheese
4-6 anchovies
1 teaspoon Chili flakes (optional)
Toast for dipping
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Heat oven to 400º. In a baking dish, add the tomatoes, olive oil, garlic cloves and salt.
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Roast the tomatoes for 35-40 minutes then allow them to cool for 10 minutes. 
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Place a large saucepan or a @lecreuset Dutch oven on medium high heat. Add 2 tablespoons of the olive oil from the tomatoes and the 4 cloves of garlic. Save the rest of the oil for another time or drizzling at the end!
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Using a wooden spoon, smash the garlic into the pan. Then add in the anchovies and chili flakes  and crush them using the wooden spoon. They should gently melt into the olive oil.
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Once anchovies have incorporated into the olive oil, add the roasted tomatoes. Crush the tomatoes.
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Next add in the white beans, broth, the whole lemon and half of the parmesan cheese. Stir together and then place back into the oven at 350º for 20 minutes. I actually poured my beans back into a baking dish to make it a fun snack for MJ and me! 
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Pull the beans out of the oven and top with the remaining Parmesan cheese and lemon zest. Drizzle a little of the tomato garlic olive oil on top to be EXTRA ~~!
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Serve with crispy bread for dipping!
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With love + salt,
🦋Em
Instagram post 17882763848050406 🦋 G O O D ☀️ M O R N I N G 🌸
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It’s been awhile since I checked in so I just wanted to say hello! 2021 feels like it’s finally starting to get into the swing of things and I feel really good about this new year ✨.
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If you’re new, I’m Emily! I love cooking and helping others in the kitchen. I created my own line of authentic spice blends to assist the everyday cook in their kitchen and bring some boldness to their food! I have a passion for home entertaining and just creating a really lovely space in the place you spend the most time. I feel like food and cooking is so connected to your love for others, treating your home as a little sanctuary and making a wonderful life for yourself and the people around you. I have to admit... I REALLY miss throwing parties, hosting and making lots of food for lots of people! 🤞🏼 we can get back to that in 2021! Until then, I’m really enjoying my current company: 🧔🏽MJ, 🐶 Nala and Lucy 🐾 .
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🦋Em
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How it’s started👉🏼How it’s going! Things are moving along nicely! So far we’ve: removed the countertops, backsplash, sink, faucet, microwave and cabinets! The new farmhouse sink is going in today and then hopefully backsplash will start moving in... but surprise! We’re picking ANOTHER backsplash (hopefully today). The goal is to have the kitchen done in 2ish weeks. Ambitious... but I think we could still do it!
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More today on backsplash tile!
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With love + salt,
🦋Em
Instagram post 17884258579958813 🇺🇸“Let the globe, if nothing else, say this is true. That even as we grieved, we grew. That even as we hurt, we hoped. That even as we tired, we tried that will forever be tied together victorious. Not because we will never again know defeat, but because we will never again sow division.”💛
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Today I feel as if we have turned a new leaf. One of hope, aspiration, compassion and unity. We watched Madame Vice President, Kamala Harris being sworn in as our first female, black and south Asian VP. We watched previous presidents and former VP Mike Pence usher a peaceful transition of power. We watched @amandascgorman speak wisely and empathetically beyond her years. And finally we watched the clouds part and and the sun shine on President Joe Biden as he became our new leader and commander in chief. He spoke about being a president to all- and sharing that his entire ♥️ heart is in this for us.
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I feel happiness. Love! Patriotism and HOPE! That even as we grieved, hurt and tired... we grew, we hoped and we tried. I am proud to be an American 🇺🇸 today!
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