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