Easy Hummus Chicken Bowls

• annokset: 4 servings

Ainekset

1½ lbs. boneless & skinless chicken thighs

5 garlic cloves, minced

2 Tbsp olive oil

2 Tbsp lemon juice

1 tsp lemon zest

1 Tbsp smoked paprika

1 Tbsp dried oregano

1 tsp cumin

1 tsp salt

¼ tsp cayenne powder

¼ tsp black pepper*

Steamed white rice

Hummus (feel free to use your favorite)

Persian cucumbers, thinly sliced

Cherry tomatoes, cut in half

Pickled red onion

Crumbled feta cheese

Pita bread, for serving

Ohjeet

Marinate the chicken. Whisk the olive oil, garlic, smoked paprika, dried oregano, cumin, salt, cayenne, black pepper, lemon juice and lemon zest together in a large mixing bowl. Add the chicken thighs and toss until they’re fully coated. Cover and marinate for 1 hour – overnight.

Cook the chicken. Grilling Method: Preheat the grill to medium-high heat and brush the grates with olive oil. Cook the chicken for 5-6 minutes per side or until it reaches an internal temperature of 165 degrees. (Alternatively, you can use a grill pan on the stove.)Baking method: Preheat the oven to 400 degrees and spray a baking dish with cooking spray. Place the chicken thighs in the dish and bake for 20-22 minutes or until they reach an internal temperature of 165 degrees.Transfer the chicken to a tray once done. Let it rest for 3 minutes then cut into pieces.

Assemble & serve. Add your desired amount of rice to the bottom of a bowl. Top it with the diced chicken, a big spoonful of hummus, cucumber, tomatoes, pickled red onion and a sprinkle of feta cheese. Serve with warm pita bread on the side.