Target: 6 × 4 inches · landscape

Greek-Style Chicken and Chickpea Bowls

20 min · 4 servings

Ingredients

□ 1 1/4 lb chicken tenders or thin chicken cutlets

□ 1 (15 oz) can canned chickpeas

□

□ 1 pint cherry tomatoes, halved

□ 1 Persian cucumber, thinly sliced

□ 1/2 cup store-bought hummus

□ 2 (8.5 oz) pouches microwaveable brown rice or grains

□ 2 tbsp extra-virgin olive oil

□ 1 tsp kosher salt

□ 1/2 tsp black pepper

□ 1 lemon

□ 1 tsp dried oregano

1. Whisk lemon juice, 1 tbsp oil, oregano, 1/2 tsp salt, and 1/4 tsp pepper in a serving bowl. Season chicken with the remaining salt and pepper.

2. Cook chicken in 1 tbsp oil for 3 to 4 minutes per side to 165 F. Drain chickpeas; halve tomatoes and slice cucumber over the dressing bowl.

3. Toss bagged greens with chickpeas and vegetables in the dressing. Microwave grains following the pouch directions.

4. Rest chicken 2 minutes, slice, then divide grains, salad, chicken, and hummus among four bowls.

Cook’s note: Use thin cutlets or tenders so the chicken finishes before the greens wilt.