From The Blog

Mediterranean Chicken Bowl with Tzatziki Dressing

Try Pairing with Dry Rosé

Recipe Courtesy of Nicole (@madameappetite)

Hummus, pickled onions, feta.. if you like where this is headed, this recipe was made for you. This Mediterranean Chicken is refreshing, light, bursting with flavor, and presents beautifully for a summer barbecue with friends! Pair this dish with a crisp bottle of Dry Rosé straight out of the fridge. Our Dry Rosé has aromas of cranberry, strawberry, and cherry dry, brambly texture that creates a balanced and refreshing finish on the palate. Your taste buds will thank you later!

What You’ll Need:

2 lbs. skinless boneless chicken breast

½ cup olive oil

6 tablespoons lemon juice (1-2 lemons depending on size)

4 cloves garlic, crushed

1 ½ teaspoons dried oregano

Kosher salt

Freshly ground black pepper

3 cups cooked quinoa

Roasted Garlic Hummus (recipe below)

Mediterranean Salad (recipe below)

Tzatziki Dressing (recipe below)

1 cup feta cheese, crumbled

Parsley, chopped, for garnish

Directions:

Combine olive oil, lemon juice, garlic, oregano, and a big pinch of Kosher salt and freshly ground black pepper in a Ziploc bag. Add chicken, toss to coat, and allow to marinate in the refrigerator for at least 6 hours, preferably overnight.

When ready to eat, preheat grill over medium-high heat and grill chicken breasts until just cooked through. Let cooked chicken rest 5 minutes before slicing.

Divide cooked quinoa and hummus between 4 bowls. Top with sliced grilled chicken, Mediterranean salad, pickled red onions, a generous drizzle of tzatziki dressing, and a sprinkle of feta cheese and parsley. Devour immediately.

For the Roasted Garlic Hummus:

⅔ cup good quality tahini (sesame paste)

1 large head of roasted garlic

¼ – ½ cup cold water (as needed)

1 tablespoon extra-virgin olive oil

¼ cup extra-virgin olive oil, plus additional for garnish

¼ cup freshly-squeezed lemon juice, from about 2 lemons

1 ½ teaspoons salt, plus additional to taste

1 teaspoon cumin

2 (15-ounce) cans chickpeas (rinsed and drained)

Add tahini, garlic, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor.  Puree until smooth.

Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth.  If it seems too thick, add in another tablespoon or two of water.

Taste and season with additional salt, cumin, and/or lemon juice if needed.

For the Mediterranean Salad:

1 English cucumber

1 cup cherry tomatoes

½ cup kalamata olives

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoon chopped parsley

Kosher salt

Freshly ground black pepper

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.

For the Grilled Roasted Garlic:

1 whole head of garlic

1 teaspoon extra virgin olive oil

sea salt, for finishing

Prepare the grill for indirect cooking. Heat grill to around 400 degrees internal temperature.

Slice the top off the garlic bulb (about ¼ to ½ inches from the top), to expose the individual garlic cloves.

Drizzle each bulb with about ½ tablespoon of olive oil. Wrap the bulb with foil and place on the grill, indirect side, for approximately 40 minutes. Garlic should be a dark golden color and have a caramelized look and the cloves should be soft to touch.

Remove and serve immediately, or set aside to cool for additional recipes.

For the Tzatziki Dressing:

1 English cucumber, shredded

1 head of garlic

¼ cup lemon juice

⅓ cup extra virgin olive oil

1 cup plain greek yogurt

Kosher salt

Place shredded cucumber in a cheesecloth or paper towels and squeeze out excess juices. Combine all ingredients in a food processor and pulse until well blended. Season with Kosher salt. Refrigerate until ready to use, up to a week.