Chicken Hummus Bowls
|
Active Time |
Total Time |
Serving |
|
15 Mins |
25 Mins |
4 |
A dinner that not just keeps you full but also helps you in recovery after a heavy workout. And people think dieting means eating salad the whole day. But it’s not.
This recipe is not only quick to make but also comes with 29 grams of protein per serving. Which can be a perfect high-protein dinner or lunch when you don’t have much time to cook.
Ingredients
- 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (thighs matter here; breast dries out fast)
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust if you don’t like heat)
- ¼ teaspoon salt, divided
- 2 cloves garlic, finely chopped
- 2 tablespoons lemon juice (fresh, not bottled)
- 2 cups hummus (plain or lightly seasoned works best)
- 1 English cucumber, halved lengthwise and sliced
- 1 pint cherry tomatoes, halved
- ¼ cup slivered red onion
- ¼ cup chopped fresh parsley
Method
Step 1
Set your oven rack in the upper third and preheat the broiler to high. Line a rimmed baking sheet with foil. If you skip the foil, expect a greasy pan and burned-on spices that are a pain to clean.
Step 2
Toss the chicken with 1 tablespoon olive oil, cumin, paprika, cayenne, and ⅛ teaspoon salt. Spread it out in a single layer. Crowding the pan is the fastest way to steam the chicken instead of browning it.
Step 3
Broil for 5–7 minutes until the chicken is just cooked through with light charring on the edges. It should smell smoky, not burnt. If it blackens fast, your pan is too close to the broiler—drop the rack down one level.
Step 4
Mash the garlic with the remaining ⅛ teaspoon salt until it forms a paste. This matters. Chopped garlic stays sharp and raw; mashed garlic mellows and blends.
Step 5
Whisk the garlic paste with lemon juice and the remaining 2 tablespoons of olive oil. It should look slightly thick and glossy. If it separates instantly, whisk harder or add a few drops more lemon juice.
Step 6
Add the hot chicken to the bowl and toss. Let it sit for about 5 minutes, stirring once or twice. This is where flavor actually sinks in. Skip this, and the chicken tastes surface-level seasoned.
Step 7
Spread hummus into shallow bowls. Top with chicken, drizzle over any remaining dressing, then add cucumber, tomatoes, onion, and parsley. Eat immediately while the chicken is still warm against the cool hummus.
Things That Actually Matter Here
Now talk about something important.
- If your hummus is very thick, let it sit at room temperature for at least 10 minutes, or you can loosen it with 1 tsp of water or lemon juice.
- Chicken thighs are forgiving. If you insist on breast meat, pull it earlier or it will dry out under the broiler.
- This keeps well for meal prep, but store hummus separately or it turns heavy and dull.
Nutritional Breakdown (Per Serving)
Total servings: 4
- Calories: ~460
- Protein: ~28 g
- Carbohydrates: ~35 g
- Fats: ~34 g
- Fiber: ~6.5 g
Recipe and Images credit by Eatingwell