Mediterranean Bowls

Ingredients
  • 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
Directions

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 sautĂ© 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!

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