Chicken hummus bowls with tender chunks of chicken, creamy hummus, fresh veggies and a light, lemony vinaigrette are a healthy, hearty lunch or dinner.
Y’all might already know that I am a hummus addict.
And it is not just for dipping. Oh no.
Previously, I’ve shared hummus and veggie roll-ups, hummus pita pizzas, and chicken and hummus pasta.
And of course, some favorite appetizers like Mediterranean layered hummus dip and southwestern hummus with all the fun toppings.
Today’s recipe for chicken hummus bowls is my current obsession.
It’s all of my favorite flavors and types of food.
We’ve got tender chunks of really flavorful chicken, creamy hummus and fresh veggies.
It’s healthy and light but also hearty and seriously satisfying.
Basically, it’s goodness in a bowl and you are going to want to face plant directly into it. Or maybe that’s just me…
Anyway, let’s get to it!
Now, I’ve got some notes, tips and substitutions coming up below on how to make chicken hummus bowls. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
- Chicken thighs: I love the extra flavor and richness they lend the dish, but you could also substitute boneless, skinless chicken breasts like I do with this 15-minute paprika chicken. Or change up the flavor and make this turmeric chicken.
- Hummus: Store-bought hummus works great and I opt for a plain/original. You could also make your own homemade hummus. And feel free to use a flavored hummus to change these bowls up.
- Veggies: I like the crispness and freshness of the cucumber and the juiciness of tomatoes for the veggies here. You could also add in some baby spinach or greens or another favorite fresh or roasted veggie for these bowls if you'd like.
- Pickled red onions: I make these on repeat and always have some in my fridge. They add a lot to these bowls, but you could skip if you’d like.
- Dressing: The lemony vinaigrette takes just a couple of minutes to whisk up and is especially delicious with the veggies. Drizzle just a little to start and then add as you like. You could sub a store-bought dressing as well. Or skip it if you prefer.
As you can see, these are very easy to customize!
And you can even add on more from here, with spinach or greens as mentioned. Or add some matchstick carrots or kalamata olives. Or sliced avocado. So much yum!
OK, let’s get ready to eat.
Now, you can certainly dig into these bowls with a fork as is. I have definitely done that.
Or you can add something to scoop up bites with.
Serving Ideas:
- Warmed pita
- Warm naan bread
- Soft tortillas or wraps
- Crackers
- Fresh bread
It helps with scooping bite after bite. After bite. You might not even need utensils!
Finally, since these make such a stellar lunch, they are a great option for meal prepping. Or maybe you’ll be lucky enough to have leftovers.
Here’s the best way to store them.
Storage Tips: Store the chicken separately, so you can reheat it before adding to the bowls. It also helps to store the hummus, veggies and dressing separately so the veggies don’t get soggy.
If you have a bento box with separate containers, that would work perfectly here. Or just use separate small Tupperware containers and keep everything in the fridge.
I hope you give these chicken hummus bowls a try. They are sure to be a new favorite!
Enjoy!
XO,
Kathryn
Chicken Hummus Bowls
Ingredients
For the chicken:
- 1 ½ lbs. boneless, skinless chicken thighs, cut into ½ inch pieces
- 2 teaspoons paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
For the bowls:
- 2 cups hummus
- ½ English cucumber, sliced and cut into half moons
- 1 pint cherry tomatoes, halved
- ¼ cup pickled red onions
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- Pinch black pepper
For serving:
- Pita bread, naan, wraps or crackers (optional)
Instructions
- Make the chicken. Mix paprika, poultry seasoning, salt and pepper in a small bowl. Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
- Heat olive oil in a large sauté pan over medium-high heat. Add chicken and cook for 5-6 minutes, until seared on one side. Turn the pieces over and continue cooking for 3-4 more minutes, until cooked through. Squeeze the fresh lemon juice over the chicken and stir to combine.
- Meanwhile, assemble the bowls. Spread ½ cup of hummus across half of each bowl or plate. Add the cucumber, tomato and red onion.
- Make the dressing. Combine all of the dressing ingredients in a bowl and whisk well. Or put them all in a small jar and shake up.
- Add the hot, cooked chicken to the bowls. Drizzle each bowl with 1 tablespoon of dressing and serve the remaining dressing at the table. Enjoy!
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