16-Minute Greek Feast To Go
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1302
- Total Fat
- 67
- Saturated Fat
- 12
- Carbohydrates
- 118
- Dietary Fiber
- 30
- Sugar
- 21
- Protein
- 68
- Cholesterol
- 125
- Sodium
- 1976
- Total: 16 min
- Active: 16 min
Ingredients
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 boneless, skinless chicken breasts, cut into strips
1 English cucumber, peeled, seeded and sliced
1 pint cherry tomatoes, sliced in half
1/2 red onion, finely sliced
4 ounces feta cheese, cut into cubes
1 cup kalamata olives, for serving
4 pita breads, for serving
Roasted Red Pepper Hummus, recipe follows
Roasted Red Pepper Hummus:
Three 14.5-ounce cans chickpeas, rinsed and drained
1/3 cup plus 1 tablespoon tahini
1/2 teaspoon ground cumin, or more to taste
3 cloves garlic, chopped, or more to taste
2 jarred roasted red peppers
1/2 lemon, juiced
Kosher salt
1 tablespoon olive oil
Directions
Special equipment:
4 wooden skewers- Soak the skewers in water and heat a grill pan over medium to medium-high heat while you make the dressing.
- In a jar, add the olive oil, vinegar, sugar, oregano, red pepper flakes and some salt and pepper. Shake to combine. Pour half the dressing over the chicken strips in a bowl and stir to combine.
- In another bowl, add the cucumber, tomatoes and red onion. Pour the remaining dressing over and stir gently.
- Thread the chicken strips onto the skewers. Grill until cooked through and charred, 3 to 4 minutes per side. Remove and let cool.
- Top the salad with the feta cheese. Serve with the chicken skewers, olives, pita bread and Roasted Red Pepper Hummus.
Roasted Red Pepper Hummus:
- Add the chickpeas to a food processor with the tahini, cumin, garlic, red peppers, lemon juice and some salt. Pulse until the mixture is smooth and combined but do not overmix. Add 3 to 5 tablespoons water as necessary to facilitate blending. At the end, add the olive oil and pulse no more than 3 times to incorporate.