Description
These Lemon Herb Hummus Chicken Bowls are a vibrant and wholesome Mediterranean-inspired meal, featuring marinated grilled chicken breasts served over quinoa or rice, with a creamy hummus base and fresh vegetables. Perfect for healthy meal prep or a flavorful weeknight dinner, this recipe combines zesty lemon, aromatic herbs, and the richness of feta cheese for a balanced and satisfying bowl.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Bowls
- 2 cups cooked quinoa or rice
- 1 1/2 cups hummus
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Lemon wedges for serving
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, kosher salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the chicken: Add the boneless, skinless chicken breasts to the marinade and toss them to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 4 hours to allow the flavors to infuse the chicken thoroughly.
- Cook the chicken: Preheat a grill pan or skillet over medium heat. Place the marinated chicken breasts on the pan and cook for 6 to 7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Rest and slice: Remove the cooked chicken from heat and let it rest for 5 minutes to retain its juices. Then, slice the chicken into strips or bite-sized pieces for easy assembly.
- Assemble the bowls: Divide the cooked quinoa or rice evenly among four serving bowls. Add a generous scoop of hummus to each bowl, then top with sliced chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Garnish and serve: Sprinkle each bowl with crumbled feta cheese, chopped fresh parsley, and dill. Serve with lemon wedges on the side for an added burst of citrus brightness.
Notes
- Swap quinoa for brown rice or cauliflower rice for a lower carbohydrate option.
- Add olives or roasted red peppers to the bowls for extra Mediterranean flavor.
- Store components separately in airtight containers in the refrigerator for up to 4 days to facilitate easy meal prep and assembly.
