Greek Chicken Bowls

Heat a grill to medium high heat, approximately 350°-400°F.

Season both sides of chicken thighs with salt and pepper.

Place chicken thighs directly on the grill grates and grill each side for 3-5 minutes, until there are slight char marks from the grill.

Remove chicken from the grill when it reaches 165°F internal temperature or there is no more pink on the inside. Set aside and let chicken rest for 5 minutes then slice into strips.

Assemble bowls: Add 1/2 cup jasmine rice, 1 cup of lettuce, 5 oz. of sliced chicken thighs, 1/2 cup cucumber, 1/4 cup tomatoes, a handful of red onion and kalamata olives. Finish with a tablespoon of hummus and greek vinaigrette. Serve.