- 4 chicken thighs (1-2 per person)
- 1 cup fonio (this is an African grain similar to cous cous, but gluten free!)
- 1 cup cherry tomatoes
- 1 bunch asparagus
- 6 sweet peppers
- 2 rounds burrata cheese
- 6 slices salami
- 4 Tbsp. hummus
- 1/2 cup olive oil
- 1 Tbsp. stone ground mustard
- 1 lemon – zested and juiced
- 2 tsp Cavender’s All Purpose Greek Seasoning
- salt and pepper to taste
Combine olive oil, lemon juice, lemon zest, mustard, and Cavender’s. Marinate chicken thighs for a minimum of 30 minutes.
Wash and chop the veggies. Halve the cherry tomatoes, cut the asparagus to bite sized pieces, and slice the sweet peppers.
In a large skillet, place the chicken with all the marinade and cook at medium/high heat for 5-6 minutes each side. Once the chicken is within a minute or two of being done, add the veggies to the pan and sauté until slightly softened. Turn the heat off and let set, covered, until you’re ready to plate.
Cook the fonio to package directions. This takes all of 5 minutes. It cooks like cream of wheat. I added a few sprinkles of salt to taste and a squeeze of lemon juice.
In large pasta bowls, smear a tablespoon of hummus around half of the bowl. Spoon some fonio into the empty side. Place the chicken and veggies on top. Tuck in a round of burrata cheese and sprinkle with a few rounds of fresh cracked, black pepper. Fold the salami and tuck into an empty side.
Wine Pairing Suggestion
Candoni Prosecco D.O.C. Brut
***Serves 2 people – however this is an easy one to expand and feed the whole family!