Chicken Hummus Bowls
Chicken hummus bowls with tender chunks of chicken, creamy hummus, fresh veggies and a light, lemony vinaigrette are a healthy, hearty lunch or dinner.
Yield: 4 servings
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!
Notes
Chicken thighs: I love the extra flavor and richness they lend the dish, but you could also substitute boneless, skinless chicken breasts. 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 kind 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.
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.
Add-ins: You can also add some fresh greens (such as spinach), matchstick carrots, olives or other favorite veggies to these bowls.
Meal prep tip: 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.
Nutrition
Serving: 1serving | Calories: 612kcal | Carbohydrates: 27g | Protein: 52g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 27g | Cholesterol: 208mg | Sodium: 1196mg | Fiber: 10g | Sugar: 4g
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