Mediterranean Chicken Bowl with Sorghum and Marinated Feta Cheese

Mediterranean Chicken Bowl with Sorghum and Marinated Feta Cheese

www.theinspiredhome.com
SERVINGS

4

PREP TIME

1 hour

ACTIVE TIME

30 minutes

INGREDIENTS

For the Mediterranean Chicken:

  • 1 cup of greek yogurt
  • Zest and juice of 1 lemon
  • 1 teaspoon of chopped fresh oregano
  • 1 teaspoon of chopped fresh thyme
  • ¼ cup of extra virgin olive oil
  • 1 ½ pounds of chicken cut into 1” squares and placed on skewers
  • Kosher salt and fresh cracked pepper to taste

For the Bowl:

  • 2 cups of sorghum
  • 6 cups of vegetable stock
  • 4 ounces of feta cheese cut into ½” squares
  • ½ cup of olive oil + 2 tablespoons
  • 2 sprigs of thyme
  • zest of 1 lemon + juice of 1 lemon
  • ¼ teaspoon of crushed red pepper flakes
  • 1 pound of cluster cherry tomatoes
  • 1 tablespoon of finely minced garlic
  • 1 head each trimmed Swiss chard and spinach
  • Kosher salt and fresh cracked pepper to taste
DIRECTIONS
  1. Preheat the grill to medium high heat (350° to 400°).
  2. Preheat the oven to 400°.
  3. Chicken: Combine all of the ingredients except the chicken in a bowl.  Pour the marinade over the chicken and marinate over night or for at least 1 hour.  Remove the chicken and cook over a medium-high heated grill until lightly browned and cooked through out.  Keep warm before serving.
  4. Sorghum: Bring the sorghum and vegetable stock to a boil in a medium size pot.  Place on a lid and simmer for 1 hour or until tender.  Keep warm before serving.
  5. Feta: In a small bowl whisk together ½ cup of olive oil, 2 sprigs of thyme, zest of 1 lemon and red pepper flakes and submerge the feta pieces in the mixture.  Marinate over night or for at least 1 hour.  Keep cool before serving.
  6. Place the tomatoes on a sheet tray lined with parchment paper and drizzle on 1 tablespoon of olive oil, salt and pepper and roast in the oven at 400° for 20 minutes.  Keep warm before serving.
  7. Greens: In a large sauté pan over medium heat, add in 1 tablespoon and cook garlic for 1 to 2 minutes or until lightly browned.  Next, add in the greens and cook until slightly wilted. 
  8. Deglaze with lemon juice and season with salt and pepper.
  9. To Plate: Place the cooked sorghum in a bowl and add on some grilled chicken kebabs, braised greens, marinated feta cheese and roasted tomatoes.