Chicken Hummus Bowls

• servings: 4 servings
• total time: 25 minutes

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

¼ teaspoon cayenne pepper

¼ teaspoon salt, divided

2 cloves garlic, finely chopped

2 tablespoons lemon juice

2 cups hummus

1 Aleppo pepper, plus more for serving

1 pint cherry tomatoes, halved

1 cucumber sliced

¼ cup slivered red onion

¼ cup chopped fresh parsley

Directions

Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

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.

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.

Divide hummus among 4 shallow bowls or plates. Top with the chicken and any remaining dressing, cucumber, tomatoes, onion and parsley.

Nutrition

• Calories: 485 kcal
• Total Fat: 29 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 104 mg
• Sodium: 712 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 10 g
• Total Sugars: 4 g
• Protein: 31 g