Chicken Hummus Bowls

This is one of my go-to recipes for meal prep since it is relatively simple, keeps well in a fridge, and I don’t get sick of it too quickly. Makes 4ish servings.

Github: jilliantab

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
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt, divided
• 2 cloves garlic, finely chopped
• 2 tablespoons lemon juice
• However much hummus you want (~1-2 cups)
• 1 pint cherry tomatoes, halved
• 1/4 cup slivered red onion
• 1/4 cup chopped fresh parsley

Instructions

1. Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
2. 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.
3. 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.
4. Divide hummus among 4 shallow bowls or plates. Top with the chicken and any remaining dressing, cucumber, tomatoes, onion and parsley. If meal prepping, store the dressing and vegetables separately.

Enjoy!

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