Description
A vibrant bowl featuring spicy garlic marinated chicken, creamy hummus, and a refreshing cucumber salad. Perfect for a quick and satisfying lunch or dinner.
Ingredients
- 4 boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup prepared hummus
- 2 medium cucumbers, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 cups cooked quinoa or rice
- Optional: pita chips, fresh mint
Instructions
- In a bowl, mix minced garlic, olive oil, paprika, cayenne pepper, cumin, salt, and black pepper to create a marinade. Coat the chicken thighs evenly and let marinate for at least 20 minutes.
- Grill or pan-sear the chicken over medium-high heat until fully cooked (internal temperature reaches 165°F), about 5-7 minutes per side. Let rest before slicing.
- In a separate bowl, combine diced cucumber, red onion, parsley, and lemon juice. Toss well and set aside.
- Assemble the bowls: add a base of cooked quinoa or rice, top with sliced chicken, a generous dollop of hummus, and the cucumber salad.
- Garnish with fresh mint, pita chips, or an extra drizzle of olive oil if desired. Serve warm.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes to the cucumber salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Middle Eastern