Fresh Greek bowl

Ingredients

Lemon chicken with herbs (marinade for 500 g of meat):

• 1-2 tablespoons of olive oil
• juice of 1 lemon
• 1 teaspoon dried Italian herbs
• a pinch of chilli
• a little hot sauce
• salt, pepper

Homemade hummus with herbs and sun-dried tomatoes:

• 1 can of chickpeas
• 1 tablespoon tahini
• juice of ½ lemon
• 1 tablespoon olive oil
• 2 tablespoons soy yogurt (e.g., unsweetened)
• dried tomatoes
• fresh or dried herbs
• salt

Bowl base:

• Whole grain jasmine rice (or other favorite side dish)
• Simple salad (lettuce leaves, cherry tomatoes, cucumber, sunflower seeds)
• Dressing:lemon or orange juice + olive oil + salt + pepper + balsamic vinegar

Method

1. Cut the chicken into smaller, evenly sized pieces and place in a bowl. In a small bowl, mix together the olive oil, lemon juice, dried Italian herbs, a pinch of chili, a little hot sauce, salt, and pepper. Coat the meat thoroughly with the marinade so that the flavors penetrate every piece, and let it sit in the refrigerator for at least 30 minutes (ideally several hours or overnight to make the chicken nice and juicy and flavorful). If you want an even more intense Mediterranean flavor, you can lightly sprinkle the meat with dried basil or oregano before roasting. Then heat a pan to medium-high heat and roast the chicken for 6-8 minutes until golden brown, cooked through, and slightly crispy on the surface.
2. Meanwhile, prepare the base of the bowl. Cook whole grain jasmine rice (or another favorite side dish) according to the instructions and let it cool slightly.
3. Prepare a simple, fresh salad from lettuce leaves, cherry tomatoes, and cucumber, which you can sprinkle with sunflower seeds. Make the dressing by mixing lemon or orange juice with olive oil, salt, pepper, and a little balsamic vinegar—just mix lightly and pour over the vegetables just before serving.
4. For homemade hummus, drain and rinse the chickpeas, then place them in a blender along with the tahini, lemon juice, olive oil, soy yogurt, sun-dried tomatoes, herbs, and a pinch of salt. Blend until smooth and creamy; if the hummus is too thick, add a little water or chickpea brine for a smoother consistency.
5. When assembling the bowl, layer the rice on the bottom, top with the juicy lemon chicken, add a portion of fresh salad, and finish with one to two tablespoons of hummus. Finally, you can sprinkle seeds or fresh herbs on top. The result is a balanced, fresh, and filling meal that will keep in the refrigerator for 3–4 days and tastes great even when cold.