Mediterranean Chicken

Mediterranean Chicken

Easy to marinade the night prior and have ready to cook at dinnertime.  Use it for a flexible bowl dinner for the win!  This Mediterranean-style bowl is infinitely customize-able--just grill the chicken and add what you like.  Easily portable too if you need a quick dinner on the run.

Chicken:
3-4 tablespoons extra virgin
Juice of one lemon
1 tablespoon cumin
2 teaspoons garlic powder
2 teaspoons smoked paprika (regular is fine if you don’t have
smoked)
½ teaspoon ground turmeric
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon pepper
1-2 pounds boneless, skinless chicken thighs

Options for serving:
Cooked Rice
Shredded Lettuce
Red Onion
Diced Tomatoes
Cucumbers
Feta Cheese
Hummus
Tzatziki
Olives

Combine olive oil through pepper in a large bowl or storage bag.  Mix well to combine.  Add the chicken.  Marinate overnight or at least several hours.

When ready to cook, either grill, about 10 minutes per side, or bake at 425 degrees for about 20 minutes, or until the internal temperature reads 165.

Let the chicken rest on a cutting board (don’t cut into it right away or you will lose some of the delicious juices) for about 5 minutes.  Slice into bite-sized pieces.

Serves 4-6.