Chicken Hummus Bowls combine seared chicken thighs with hummus, quinoa, fresh veggies, and feta cheese. These tasty bowls are both easy to prepare and make great meal prep too!
Oh how I love these hummus bowls! There are just so many things to enjoy and your family will love them!
- REALLY FLAVORFUL! – With the flavorful seared chicken, the creamy hummus, crunchy veggies, these bowls are filled with flavor AND texture.
- SO EASY – Aside from prepping a quick spice marinade, and whatever toppings you’re craving, these hummus bowls are mostly an assembly job. Plus, they’re super meal prep friendly!
- TOTALLY VERSATILE – You can switch these hummus bowls up by changing the toppings, using different kinds of hummus, or even swapping the chicken for another protein. Basically whatever your little heart desires!
- Chicken – Using chicken thighs guarantees tenderness. You can use chicken breasts but will have to watch closely to avoid drying them out.
- Quinoa – Using the instant pot to cook quinoa is my go-to method.
- Fresh Veggies – Some sliced red onion, cherry tomatoes, and cucumbers.
- Feta Cheese – The perfect topper to these bowls.
- Healthy Tzatziki Sauce – My homemade sauce is delish and simple to make too!
How to make Chicken Hummus Bowls:
Prep chicken. Place chicken thighs in a bowl. Add the olive oil and seasonings and mix well. Let marinate for about 30 minutes or more.
Cook chicken. In a cast iron skillet over medium-high heat, add a little olive oil and then the chicken. Cook chicken (in batches), turning occasionally after searing all sides, until done. It should be cooked to 165 degrees on a digital thermometer, but watch closely to avoid over-cooking.
Cook quinoa. Combine quinoa and chicken broth in an instant pot. Cook at high pressure for one minute and then do a natural release for 10 minutes. You can also cook your quinoa on the stovetop according to package directions.
Prepare bowls. Divide the hummus between four bowls, smearing it along the bottom of each bowl. Add the cooked quinoa, chicken, sliced veggies, olives, and feta cheese.
Make some healthy tzatziki sauce (if desired). Or you can buy a dill sauce in the store.
Garnish with some fresh lemon and some extra black pepper.
- Instead of chicken thighs, use chicken breasts. You could also use a different protein – steak, pork, or whatever you prefer.
- Feel free to grill your protein instead of cooking in a cast iron on the stovetop.
- Any kind of hummus is fine. I used a store-bought plain version but I’m going to try my homemade pine nut hummus next!
- Don’t like quinoa? Try rice, farro, couscous or leave it out altogether.
- We love tzatziki sauce, but you can buy dill sauces in the store.
- Make a wrap using my homemade naan bread (or store-bought) instead of making bowls!
More Bowl Recipes:
- Buddha Bowls with Peanut Sauce
- Chipotle Chicken Fajita Bowls
- Mediterranean Grain Bowls with Chicken
- Honey Sriracha Shrimp Bowls
Chicken Hummus Bowls
For the chicken:
- 2 pounds chicken thighs
- 3 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 medium lemon – freshly squeezed
- kosher salt and freshly ground black pepper – to taste
For the bowls:
- 12 oz. hummus – either homemade or store-bought
- 1 cup quinoa – plus chicken broth or water
- 1/3 cup red onion – sliced
- 1 cup English cucumber – sliced
- 1 cup cherry tomatoes – halved
- 1/2 cup black olives – sliced
- 1/2 cup feta cheese
- lemon garnish
- healthy tzatziki sauce – use my homemade version
- naan bread – my cast iron naan is delicious!
- lemon wedges and extra black pepper
- Prep chicken. Place the chicken in a mixing bowl. Add the olive oil and seasonings and use your hands to massage the ingredients into the chicken. Let marinate for about 30 minutes (or longer).
- Cook chicken. In a cast iron skillet over medium-high heat, add a little olive oil and then the chicken. Cook chicken, turning occasionally after searing all sides, until done. It should be cooked to 165 degrees on a digital thermometer.
- Cook quinoa. Combine quinoa and chicken broth in an instant pot. Cook at high pressure for one minute and then do a natural release for 10 minutes. You can also cook quinoa on your stove top according to package directions.
- Prepare bowls. Divide the hummus between four bowls, smearing it along the bottom of each bowl. Add the cooked quinoa, chicken, sliced veggies, olives, and feta cheese. Top with tzatziki sauce if desired!
- Garnish with some fresh lemon and some extra black pepper.