Mediterranean Chicken and Hummus Power Bowls
A colorful, protein-packed bowl that layers juicy roasted chicken with creamy hummus, crisp vegetables, warm grains, and zesty Mediterranean flavors. Perfect for meal prepping or a quick weeknight dinner, this bowl comes together in steps that feel indulgent yet approachable.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 cup hummus
- 1 cup quinoa or cooked farro
- 1 cup cherry tomatoes
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup calamata olives, halved
- 1 medium lemon
- 2 tbsp extra-virgin olive oil
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 2 cups baby greens or arugula
Instructions
- Preheat your oven to 400°F (205°C). Toss the chicken thighs with 1 tablespoon olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet lined with parchment.
- Roast the chicken for 18-22 minutes, until cooked through and juices run clear. Rest for 5 minutes, then slice or shred.
- Meanwhile, cook the quinoa or farro according to package instructions until tender. Fluff with a fork and set aside.
- In a small bowl, squeeze half a lemon, whisk in 1 tablespoon olive oil, a pinch of salt, and pepper to make a light lemony dressing.
- Assemble bowls: lay a bed of greens, add a scoop of quinoa, parsley not required but optional, then layer hummus in a swirl, top with sliced chicken, cucumber, tomatoes, red onion, and olives. Drizzle with the lemon dressing and finish with a squeeze of lemon and a little extra pepper if desired.