Print

Fresh Greek Chicken Bento Box Recipe Easy Healthy Lunch with Creamy Hummus and Veggies

fresh greek chicken bento box - featured image
Print Recipe

A light yet satisfying Greek-inspired bento box featuring marinated chicken, creamy homemade hummus, and fresh veggies. Perfect for a quick, healthy lunch or light dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 3 tablespoons extra virgin olive oil (for marinade)
  • 2 tablespoons fresh lemon juice (for marinade)
  • 2 garlic cloves, minced (for marinade)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 can (15 oz) canned chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice (for hummus)
  • 1 garlic clove, minced (for hummus)
  • 2–3 tablespoons cold water (to loosen hummus texture)
  • Salt to taste (for hummus)
  • Extra virgin olive oil, a drizzle (to finish hummus)
  • About half a medium cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, thinly sliced (optional)
  • ¼ cup Kalamata olives, pitted
  • ⅓ cup feta cheese, crumbled
  • Fresh parsley or dill, chopped (for garnish)
  • Optional: pita bread or warm flatbread slices for scooping
  • Optional: small handful of toasted pine nuts for crunch

Instructions

  1. In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, oregano, about ½ teaspoon salt, and ¼ teaspoon black pepper.
  2. Add chicken breasts or thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 20 minutes and up to 2 hours.
  3. Drain and rinse chickpeas well. In a food processor, combine chickpeas, tahini, 2 tablespoons lemon juice, minced garlic, and a pinch of salt. Pulse until roughly combined.
  4. With the motor running, slowly add 2-3 tablespoons cold water until hummus reaches a creamy, smooth texture. Adjust seasoning to taste. Drizzle with olive oil and set aside.
  5. Heat a skillet or grill pan over medium-high heat. Add marinated chicken and cook 5-6 minutes per side until internal temperature reaches 165°F (74°C) and chicken is golden with slight char marks.
  6. Remove chicken from heat and let rest for 5 minutes before slicing thinly against the grain.
  7. While chicken cooks, slice cucumber, halve cherry tomatoes, and thinly slice red onion if using. Arrange olives and crumbled feta in small bowls or sections.
  8. In a container or plate, place a generous scoop of creamy hummus. Arrange sliced chicken alongside fresh veggies, olives, and feta. Garnish with chopped parsley or dill.
  9. Add pita or flatbread if desired. Drizzle a little more olive oil over chicken and veggies and sprinkle with freshly cracked black pepper.
  10. Serve immediately or seal the box if packing for later.

Notes

Marinate chicken for at least 20 minutes but no more than 2 hours to keep it juicy. Let chicken rest after cooking to retain tenderness. Rinse canned chickpeas well to avoid metallic taste in hummus. Add water gradually when blending hummus to achieve desired texture. Serve hummus and chicken separately if packing for lunch to maintain freshness. Optional pita can be swapped for gluten-free bread or omitted for low-carb.

Nutrition

Keywords: Greek chicken, bento box, healthy lunch, hummus, Mediterranean diet, easy recipe, quick lunch, chicken marinade, homemade hummus, fresh veggies

Find it online: https://lucastable.com/fresh-greek-chicken-bento-box-recipe-easy-healthy-lunch-with-creamy-hummus-and-veggies/