Chicken and Hummus Bowls
Ingredients:
For the Hummus Bowls:
1 ½ pounds boneless, skinless chicken thighs (see notes for plant-based substitute)
1 cup hummus (store-bought or homemade)
1 ½ cups cooked quinoa (½ cup dry, cooked according to package directions)
¼ cup crumbled feta
For serving (as desired): thinly sliced cucumbers, shredded cabbage, extra virgin olive oil, lemon wedges, thinly sliced basil, pickled red onions, warm pita or naan, etc.
For the Shawarma Marinade:
2 tablespoons olive oil
1 tablespoon honey (or pure maple syrup or agave)
½ lemon, juiced
3 cloves garlic, finely chopped or grated
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked paprika
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon dried oregano
¾ teaspoon ground turmeric
¼ – ½ teaspoon cayenne pepper (optional, to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
Instructions:
Marinate the Chicken:
Place the chicken in a large Ziplock bag or baking dish. Add the olive oil, honey (or maple syrup), lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne pepper (if using), kosher salt, and black pepper. Toss to coat the chicken evenly in the shawarma marinade.
Marinate in the refrigerator for at least 2 hours, or up to 3 days.
Preheat the Oven:
Preheat the oven to 425°F (220°C). Arrange the oven racks so one is in the center and one is 4-6 inches below the broiler. Line a baking sheet with foil for easy cleanup and set aside.
Roast the Chicken Shawarma:
Transfer the chicken to the prepared baking sheet, shaking off any excess marinade. Bake on the center rack for 15-18 minutes, depending on the thickness of your chicken thighs, until nearly cooked through.
Remove the chicken from the oven and preheat the broiler. Thinly slice the chicken and place it back on the baking sheet. Broil for 4-5 minutes, turning the pan halfway through, until the chicken is browned and caramelized.
Assemble the Hummus Bowls:
Add a large spoonful of hummus to the bottom of a large, shallow bowl and use the back of the spoon to spread it across the bottom.
Add the cooked quinoa and chicken shawarma (or veggie shawarma for a plant-based option).
Finish with pickled red onions, thinly sliced cucumbers, shredded cabbage, crumbled feta, and thinly sliced basil. Add other toppings as desired.
Serve immediately with a spritz of lemon and a drizzle of extra virgin olive oil.
Notes:
Chicken Breasts: You can use boneless, skinless chicken breasts instead of thighs. Either pound the breasts flat or cut them in half lengthwise to ensure even cooking. Skip the broiling step to prevent drying out the meat.
Vegan Option: Substitute the chicken with roasted veggies such as cauliflower florets, diced sweet potato, and chickpeas. Marinate as described, using maple syrup or agave instead of honey. Roast at 450°F (230°C) for 20-25 minutes, until tender and crispy.
Hummus: Use your favorite store-bought or homemade hummus. Ithaca Lemon Garlic Hummus is a recommended option.
Meal Prep: Prepare the shawarma marinade at the beginning of the week. Marinate the chicken (or veggies) in a sealed container in the refrigerator for up to 3 days. At dinnertime, simply roast the chicken and prepare the toppings.
Enjoy these versatile and flavorful hummus bowls for a satisfying meal!
