Chicken & Hummus Bowl Recipe

Marinate chicken

In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, chopped parsley, oregano/thyme, minced garlic, 1 tsp salt and 1 tsp black pepper. Place chicken breasts in the marinade, coat evenly, cover and refrigerate for at least 20 minutes or up to 2 hours.

Grill or pan-sear

Preheat a grill or heavy skillet over medium-high heat and oil the grates/pan. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden with herb flecks. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Rinse 1 cup quinoa in a fine mesh sieve under cold water until water runs clear. Combine rinsed quinoa and 2 cups water or broth in a small saucepan with 1 tsp salt. Bring to a gentle boil, then reduce to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand covered 5 minutes.

Fluff quinoa with a fork, stir in 1 tsp olive oil, 1 tsp lemon zest, 1 tbs lemon juice and the sliced basil. Taste and adjust seasoning with a pinch of salt. Keep warm until assembling bowls.

In a bowl, combine diced tomatoes, red onion, cilantro and minced jalapeño if using. Add 1 tbs lime juice and 1 tsp salt, stir gently to combine. Let sit 5–10 minutes to allow flavors to meld.

Preheat oven to 400°F (200°C) or heat a skillet. Toss drained chickpeas with 1 tbs olive oil, 1 tsp smoked paprika and 1 tsp salt. Spread on a baking sheet and roast 12–15 minutes until slightly crisp (or sauté in a skillet 6–8 minutes until warmed and slightly browned).

Portion 3 tbs hummus per bowl. Spoon roasted/warmed chickpeas on top of or beside the hummus and drizzle a little olive oil and an extra pinch of smoked paprika if desired.

Toss mixed greens lightly with 1 tbs olive oil, 1 tsp red wine vinegar or lemon juice and a pinch of salt and pepper.

To assemble each bowl (recipe yields two bowls): divide lemon basil quinoa between bowls (about 1/2 cup cooked quinoa per bowl), add 1 cup mixed greens, place sliced grilled chicken on one side, add 3 tbs hummus with chickpeas beside it, and spoon 2–3 tbs pico de gallo in another section. Garnish with a lemon wedge. Adjust portions so components sit in separate rustic sections in the bowl.

Serve warm or at room temperature. Squeeze lemon over chicken or quinoa as desired.