Condiment
Chicken Hummus Bowls
Juicy spiced chicken thighs rest on a thick bed of creamy hummus, their warmth melting into the lemony garlic drizzle. Bright cherry tomatoes and crisp red onion add bursts of freshness that keep each bite lively and balanced.
- Total
- 32 min
- Prep
- 25 min
- Cook
- 7 min
- Serves
- 4
Nutrition per Serving
- Calories
- 485
- Protein
- 31g
- Carbs
- 27g
- Fat
- 29g
- Fiber
- 10g
- Sugar
- 4g
- Sodium
- 712mg
Ingredients
- 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt, divided
- 2 clove garlic, finely chopped
- 2 tbsp lemon juice
- 2 cup hummus
- 1 Aleppo pepper, plus more, for serving
- 1 pint cherry tomatoes, halved
- 1/4 cup slivered red onion
- 1/4 cup chopped fresh parsley
Instructions
- Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
- Toss chicken with 1 tablespoon oil, 1 teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon cayenne and ⅛ teaspoon salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes.
- Meanwhile, mash garlic and the remaining ⅛ teaspoon salt into a paste with a fork. Transfer to a medium bowl and whisk in 2 tablespoons 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 ¼ cup parsley.