Mediterranean Chicken Thighs, Jasmine Rice, and Veggies

Anytime I'm trying to eat something healthy that tastes incredible, I immediately gravitate towards Mediterranean food. It's high in lean meats, healthy fats, vegetables, and herbs -- all so healthy! Here's my go-to Mediterranean bowl recipe.

15 min. total time // 680 cals. per serving // 2 servings

Ingredients: (Serves 2)

4 tbsp lemon garlic hummus (I use the brand Ithaca - it's so good!)

2 tbsp olive oil

1 red onion, thinly sliced down the middle into long pieces]

1 zucchini, chopped into rounds

2 boneless skinless chicken thighs

1 cup dry jasmine rice (1.5 cups of water to cook it in)

½ teaspoon turmeric powder ¼ teaspoon ground cumin

Salt and pepper, to taste

Recipe:

1. Cook your rice either on the stove or in a rice maker. To cook jasmine rice on the stove, start by rinsing the rice in cold water until the water runs clear to remove excess starch. Then, in a pot, combine 1 cup jasmine rice with 1.5 cups water and a pinch of salt. Season with salt, pepper, tumeric powder, and ground cumin. Bring to a boil, reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork before serving.

2. Dice your chicken thighs into 1 inch cubes. Then, chop your zucchini and red onion.

3. Heat a stove on medium heat and add 1 tbsp olive oil to the pan. Once hot, add on your zucchini and red onion. Season with salt and pepper. Sauté for 4 minutes.

4. Turn on another stove on medium heat. Add 1 tbsp olive oil. Once hot, add on your diced chicken thighs. Season with salt and pepper and cook for 6-7 minutes, or until the internal temperature reaches 165 degrees F.

5. Serve your rice, chicken, and vegetables on a plate. Top with 2 tbsp of hummus on each plate. Enjoy!