Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Lemon-Chili Chicken
- 681 g boneless, skinless chicken breasts or thighs, bite-sized
- 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika or smoked paprika
- ½–1 tsp red chili flakes (to taste)
- Salt and black pepper, to taste
Cucumber Tomato Salad
- 1 large cucumber, diced or thinly sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley or mint, chopped
- Salt and black pepper, to taste
Bowl Assembly
- 740 g cooked rice or quinoa (or mixed greens for lighter bowls)
- 1 cup hummus
- Optional toppings: crumbled feta, Kalamata olives, pickled onions
Method
Marinate Chicken
Combine olive oil, lemon juice, garlic, oregano, paprika, chili flakes, salt, and pepper. Toss chicken to coat. Marinate 30 minutes (or up to overnight).
Prepare Salad
Toss cucumber, tomatoes, red onion, olive oil, lemon juice, herbs, salt, and pepper. Chill until ready to serve.
Cook Chicken
Grill or pan-cook chicken over medium-high heat for 5–7 minutes per side, until lightly charred and cooked through (165°F / 74°C). Rest briefly.
Assemble Bowls
Divide rice, quinoa, or greens into bowls. Add a scoop of hummus, grilled chicken, and cucumber salad.
Serve
Finish with optional feta or olives and an extra squeeze of lemon.
