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Chicken Hummus Bowls



Ingredient Checklist

  • 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 Aleppo pepper, plus more for serving

  • 1 pint cherry tomatoes, halved

  • ¼ cup slivered red onion

  • ¼ cup chopped fresh parsley


Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

Toss chicken with 1 tablespoon oil, cumin, paprika, cayenne and 1/8 teaspoon salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes

Meanwhile, mash garlic and the remaining 1/8 teaspoon salt into a paste with a fork. Transfer to a medium bowl and whisk in lemon juice and the remaining 2 tablespoons oil. Add the chicken and let stand for 5 minutes, stirring occasionally.​

Divide hummus among 4 shallow bowls or plates. Top with the chicken and any remaining dressing, cucumber, tomatoes, onion and parsley.

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Serving Size: 

1/2 cup each hummus, chicken, tomatoes & cucumber

Per Serving:


485 calories; protein 31.1g; carbohydrates 27.3g; dietary fiber 9.6g; sugars 4.4g; fat 29.4g; saturated fat 5.2g; cholesterol 104.1mg; vitamin a iu 1364IU; vitamin c 22.5mg; folate 135.5mcg; calcium 94.7mg; iron 4.9mg; magnesium 134.1mg; potassium 886.2mg; sodium 712.1mg.