Greek Lemon Chicken and Freekeh Bowl with Tzatziki Hummus Drizzle

Greek Lemon Chicken and Freekeh Bowl with Tzatziki Hummus Drizzle

Smoky grilled chicken and nutty freekeh come together under a creamy, tangy double drizzle.

Total 2 hr Makes 4 servings Calories 520/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Lemon-oregano marinated chicken thighs are grilled and sliced over chewy freekeh, cucumber, tomato, and olives, then finished with a swirl of tzatziki and hummus. It's a hearty, Mediterranean-leaning bowl suited for weeknight dinners or make-ahead lunches, balancing bright acidity with creamy richness.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoons dried oregano
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper, freshly ground
  • 1 cup freekeh, rinsed
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/3 cup kalamata olives, pitted and halved
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup tzatziki
  • 1/2 cup hummus
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges, for serving

Method

  1. In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.

  2. Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

  3. Combine the rinsed freekeh and chicken broth in a 6-quart saucepan. Bring to a boil over high heat.

  4. Reduce heat to low, cover, and simmer until the freekeh is tender and the liquid is absorbed.

  5. Remove the freekeh from heat and let it stand, covered, for 5 minutes, then fluff with a fork.

  6. Heat a grill pan or outdoor grill over medium-high heat. Remove chicken from marinade, letting excess drip off, and discard the used marinade.

  7. Grill the chicken thighs for 6 to 7 minutes per side, until cooked through and an internal temperature of 165°F is reached.

  8. Transfer chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

  9. Divide the cooked freekeh among four bowls. Top with cherry tomatoes, cucumber, olives, red onion, and sliced chicken.

  10. Sprinkle each bowl with crumbled feta and chopped parsley.

  11. Drizzle tzatziki and hummus over each bowl in alternating stripes. Serve with lemon wedges on the side.

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    Greek Lemon Chicken and Freekeh Bowl with Tzatziki Hummus Drizzle

    Lemon-oregano marinated chicken thighs are grilled and sliced over chewy freekeh, cucumber, tomato, and olives, then finished with a swirl of tzatziki and hummus. It's a hearty, Mediterranean-leaning bowl suited for weeknight dinners or make-ahead lunches, balancing bright acidity with creamy richness.

    2 hr 4 servings 520 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice, freshly squeezed
    • 2 cloves garlic, minced
    • 1 teaspoons dried oregano
    • 1/2 teaspoons salt
    • 1/4 teaspoons black pepper, freshly ground
    • 1 cup freekeh, rinsed
    • 2 cups chicken broth
    • 1 cup cherry tomatoes, halved
    • 1 cup English cucumber, diced
    • 1/3 cup kalamata olives, pitted and halved
    • 1/3 cup red onion, thinly sliced
    • 1/2 cup feta cheese, crumbled
    • 1/2 cup tzatziki
    • 1/2 cup hummus
    • 2 tablespoons fresh parsley, chopped
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.

    2. 2

      Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

    3. 3

      Combine the rinsed freekeh and chicken broth in a 6-quart saucepan. Bring to a boil over high heat.

    4. 4

      Reduce heat to low, cover, and simmer until the freekeh is tender and the liquid is absorbed.

    5. 5

      Remove the freekeh from heat and let it stand, covered, for 5 minutes, then fluff with a fork.

    6. 6

      Heat a grill pan or outdoor grill over medium-high heat. Remove chicken from marinade, letting excess drip off, and discard the used marinade.

    7. 7

      Grill the chicken thighs for 6 to 7 minutes per side, until cooked through and an internal temperature of 165°F is reached.

    8. 8

      Transfer chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

    9. 9

      Divide the cooked freekeh among four bowls. Top with cherry tomatoes, cucumber, olives, red onion, and sliced chicken.

    10. 10

      Sprinkle each bowl with crumbled feta and chopped parsley.

    11. 11

      Drizzle tzatziki and hummus over each bowl in alternating stripes. Serve with lemon wedges on the side.