Ingredients

• 2 lb. boneless skinless chicken thighs
• salt and pepper to season
• 2 cup cooked jasmine rice
• 2 cups sliced cucumber
• 4 cups chopped green leaf lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup plain hummus
• 1/2 cup sliced red onion
• 1/4 cup pitted kalamata olives
• 1/2 cup greek vinaigrette

Directions

• Heat a grill to medium high heat, approximately 350°-400°F.
• Season both sides of chicken thighs with salt and pepper.
• Place chicken thighs directly on the grill grates and grill each side for 3-5 minutes, until there are slight char marks from the grill.
• Remove chicken from the grill when it reaches 165°F internal temperature or there is no more pink on the inside. Set aside and let chicken rest for 5 minutes then slice into strips.
• Add 1/2 cup jasmine rice, 1 cup of lettuce,  5 oz. of sliced chicken thighs, 1/2 cup cucumber, 1/4 cup tomatoes, a handful of red onion and kalamata olives. Finish with a tablespoon of hummus and greek vinaigrette. Serve.

Nutrition

Photos