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–+ servings

Authentic Chicken Shawarma Hummus Bowl

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This Chicken Shawarma Hummus Bowl is a flavor-packed meal-prep win! A healthy reader favorite perfect for quick, easy weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: Entree Salads & Bowls
Cuisine: Middle Eastern
Calories: 585
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds (680 g) boneless, skinless chicken thighs see Recipe Notes for plant-based substitute
  • 1 cup (240 ml) hummus see Recipe Notes
  • 1 1/2 cups cooked quinoa 1/2 cup dry cooked according to package directions
  • 1/4 cup feta crumbled
  • 2 tablespoons Napa Valley olive oil
  • 1 tablespoon honey or pure maple syrup or agave
  • 1/2 Meyer lemon juiced
  • 3 cloves garlic finely chopped or grated
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon ground turmeric
  • 1/4 - 1/2 teaspoon cayenne pepper optional, as desired
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Method
 

  1. Place chicken in a large resealable bag or baking dish. Add olive oil, honey, lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, salt, and pepper. Toss to coat thoroughly, then cover and marinate in the refrigerator for at least 2 hours or up to 3 days.
  2. Preheat oven to 425°F with one rack in the center and another 4–6 inches below the broiler. Line a baking sheet with foil. Transfer chicken to the prepared sheet, shaking off excess marinade, and roast for 15–18 minutes until nearly cooked through.
  3. Remove chicken from the oven and preheat the broiler. Slice chicken into thin strips, return them to the baking sheet, and broil for 4–5 minutes, rotating the pan halfway through, until caramelized and golden brown.
  4. Spread a generous spoonful of hummus in the bottom of a shallow bowl using the back of a spoon. Add quinoa and sliced chicken shawarma. Top with pickled red onions, cucumbers, cabbage, feta, and fresh basil. Finish with a squeeze of lemon and a drizzle of olive oil.

Nutrition

Calories: 585kcalCarbohydrates: 35.6gProtein: 37.9gFat: 35.9gSaturated Fat: 8.2gCholesterol: 145mgSodium: 747.8mgFiber: 5.1gSugar: 7.9g

Notes

Veggie Variations: I love using thick slices of cauliflower or sturdy wedges of eggplant when I want a plant based version of this meal.
Just make sure to roast the vegetables until they are tender