Easy Chicken Hummus Bowls
These easy chicken hummus bowls combine tender spiced chicken, creamy hummus, and fresh Mediterranean-inspired veggies for a delicious and healthy meal that's naturally gluten-free and ready in just 25 minutes.
Equipment
- Large bowl
- Rimmed baking sheet
- Foil
- Fork
- Whisk
Ingredients
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt, divided
- 2 cloves garlic, finely chopped
- 2 tablespoons lemon juice
- 2 cups hummus
- 1 English cucumber, halved lengthwise and sliced
- 1 pint cherry tomatoes, halved
- ¼ cup slivered red onion
- ¼ cup chopped fresh parsley
Instructions
- Position your oven rack in the upper third and preheat your broiler to high. Line a rimmed baking sheet with foil for easy cleanup.
- In a large bowl, toss the chicken pieces with 1 tablespoon olive oil, cumin, paprika, cayenne, and ⅛ teaspoon salt. Spread them evenly on your prepared baking sheet.
- Broil for 5-7 minutes until the chicken is just cooked through. You’re looking for lightly charred edges and an internal temperature of 165°F.
- Meanwhile, mash garlic with the remaining ⅛ teaspoon salt into a paste using a fork. Whisk in lemon juice and the remaining 2 tablespoons of olive oil.
- Add the cooked chicken to the dressing and let it stand for 5 minutes, stirring occasionally to coat.
- To serve, spread ½ cup hummus onto the bottom of each shallow bowl. Top with chicken, cucumber slices, cherry tomatoes, red onions, and parsley. Drizzle any leftover dressing over the bowls.