Easy Hummus Bowls
This quick and easy Mediterranean Chicken Hummus Bowl is packed with protein and colorful veggies! This meal is a powerhouse full of nutritious ingredients and it's perfect for meal preps, hearty lunches or light dinners!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Servings: 4
Calories: 712kcal
Equipment
- (2) Mixing Bowls
Ingredients
For the Greek Chicken:
- 1 ½ pounds Cooked Chicken – shredded, sliced or chopped*
- 1/3 Cup Extra Virgin Olive Oil
- 2 cloves Garlic – minced
- 1 small lemon – juiced (about 2 ½-3 tablespoons)
- 2 TBS Shallot - minced
- 1 TBS Red Wine Vinegar
- 2 teaspoon Honey
- 1 teaspoon Greek Seasoning – (or 1 TBS chopped fresh oregano)
For Hummus Bowls:
- 2 Cups Hummus (SEE NOTES)
- 8 ounces Feta – cubed or crumbled
- 1 Persian Cucumber – thinly sliced
- 1 cup Cherry Tomatoes – halved
- ½ Cup Kalamata Olives – pitted and halved or sliced
- Pickled Red Onions (SEE NOTES)
Optional for Serving: Pita Wedges, Lemon Wedges, Shredded Lettuce Chopped Parsley, Chopped Oregano, Tzatziki
Instructions
- Make the Greek Vinaigrette: Combine oil, garlic, lemon juice, shallot, vinegar, honey and Greek seasoning in a small bowl or glass jar. Add kosher salt to taste. Whisk or shake well to combine. Taste and adjust for seasoning as needed. Reserve 2-4 tablespoons of vinaigrette for serving. (Optional: Use a high speed blender or immersion blender for a creamier vinaigrette!)
- Make the Mediterranean Chicken: Place cooked chicken in a large bowl and pour vinaigrette over the chicken. Toss to thoroughly coat the chicken. (Optional: Cover the bowl with plastic wrap and place in the refrigerator. Allow the chicken to marinate for 30+ minutes.)
- Assemble the hummus bowls: Spread the hummus in an even layer in bowls or on a serving platter. Top with the vinaigrette coated chicken. Scatter feta, cucumbers, tomatoes, olives and pickled onions on top. Drizzle with remaining vinaigrette. Serve with pita chips and optional garnishes. Enjoy!
Video
Notes
- Chicken: You can use rotisserie chicken or cook your own chicken for this recipe. To keep things super easy I used skinless, boneless rotisserie chicken breasts. However, these bowls are a great way to use up leftover grilled or roasted chicken!
- Hummus: You can either make your own hummus or use your favorite store-bought brand. See below for recipe to make your own hummus!
- Pickled Onions: These are super easy to make and perfect to have on hand in the fridge! To make your own- combine ½ cup apple cider vinegar, 1 ½ tablespoons granulated sugar and 1 ½ teaspoons kosher salt with 1 cup of warm water. Whisk until everything is dissolved. Thinly slice 1 red onion and add it to the pickle brine. Let the onions hang out on the counter for an hour at room temperature. Drain before using! Alternatively, the pickled onions can be kept in an airtight container in the refrigerator for up to 2 weeks.
- In a food processor or high-powered blender, combine the lemon juice, tahini, garlic and salt. Process until mixture is thick, stopping to scrape down the bottom and sides of bowl as necessary.
- With the processor running, stream in 3 tablespoons of ice cold water. Scrape down the processor as needed, and blend until the mixture is smooth.
- Add in the chickpeas and cumin. Turn the processor on and drizzle in 1 more tablespoon of water. Continue to process until the hummus is ultra-smooth, stopping to scrape down the sides and bottom of the processor as necessary, about 2 minutes. Stream in more water by the tablespoon if necessary to achieve a super smooth and creamy texture. (I tend to use 5-6 tablespoons of water TOTAL).
- Taste hummus and adjust for seasoning. Enjoy!
Nutrition
Calories: 712kcal | Carbohydrates: 25g | Protein: 67g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 169mg | Sodium: 1177mg | Potassium: 851mg | Fiber: 8g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 9.7mg | Calcium: 228mg | Iron: 5.5mg