Ingredients

• 4 pieces Chicken (thighs and drumsticks or boneless, skinless breasts)
• 1 Lemon (juice and zest)
• 1/2 Orange (juice and zest)
• 2 tbsp Extra virgin olive oil
• 1 tbsp Fresh oregano (chopped)
• 1 tbsp Fresh thyme (chopped)
• 2 cloves Garlic (minced)
• 1/2 tsp Sea salt
• 1/4 tsp Freshly ground black pepper
• 1 cup Freekeh (cracked green wheat)
• 2 cups Vegetable broth
• 1/2 Cucumber (diced)
• 1 cup Cherry tomatoes (halved)
• 1/2 Red bell pepper (diced)
• 1/4 Red onion (thinly sliced)
• 2 tbsp Fresh mint (chopped)
• 2 tbsp Fresh parsley (chopped)
• 1/4 cup Feta cheese (crumbled, optional)
• 1/4 cup Kalamata olives (pitted, sliced)

Instructions

1. 1

   In a large bowl, combine the lemon and orange juice and zest, olive oil, oregano, thyme, garlic, salt, and pepper. Add the chicken and marinate for at least 30 minutes, or ideally 2 hours in the refrigerator.

2. 2

   Preheat oven to 200°C (400°F). Arrange the marinated chicken on a baking sheet and roast for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature of 74°C/165°F).

3. 3

   Meanwhile, rinse the freekeh under cold water. In a saucepan, combine the freekeh and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the freekeh is tender and all liquid is absorbed. Fluff with a fork.

4. 4

   In a large serving bowl, combine the cooked freekeh, cucumber, cherry tomatoes, red bell pepper, red onion, fresh mint, parsley, and Kalamata olives. If desired, add crumbled feta cheese.

5. 5

   Serve the hot roasted chicken over the vegetable freekeh bed.