Quick Chicken Hummus Bowl Recipes

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QUICK CHICKEN HUMMUS BOWL



Quick chicken hummus bowl image

Make our healthy chicken and hummus salad bowl for a delicious budget lunch option. It can be thrown together in just 10 minutes and delivers three of your 5-a-day

Provided by Cassie Best

Categories     Dinner, Lunch

Time 10m

Number Of Ingredients 9

200g hummus
1 small lemon , zested and juiced
200g pouch cooked mixed grains (we used Merchant Gourmet red rice & quinoa)
150g baby spinach , roughly chopped
1 small avocado , halved and sliced
1cooked chicken breast , sliced at an angle
100g pomegranate seeds
½ red onion , finely sliced
2 tbsp toasted almonds

Steps:

  • Mix 2 tbsp of the hummus with half the lemon juice, the lemon zest and enough water to make a drizzly dressing. Squeeze the grain pouch to separate the grains, then divide between two shallow bowls and toss through the dressing. Top each bowl with a handful of the spinach.
  • Squeeze the remaining lemon juice over the avocado halves, then add one half to each bowl. Divide the chicken, pomegranate seeds, onion, almonds and remaining hummus between the two bowls and gently mix everything together just before eating.

Nutrition Facts : Calories 779 calories, Fat 47 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

HUMMUS CHICKEN



Hummus Chicken image

This is a fast, delicious weeknight dinner. Use any flavor of hummus that you prefer, but spicy works well for me. Serve with a side of rice.

Provided by DiGiovine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

1 green bell pepper, chopped
1 onion, chopped
2 tablespoons olive oil
2 skinless, boneless chicken breast halves
½ cup prepared hummus
½ lemon, juiced
1 teaspoon paprika

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.
  • Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.
  • Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 403.9 calories, Carbohydrate 25 g, Cholesterol 64.6 mg, Fat 22 g, Fiber 8 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 276.3 mg, Sugar 6.4 g

HUMMUS DINNER BOWLS WITH SPICED GROUND BEEF AND TOMATOES



Hummus Dinner Bowls With Spiced Ground Beef and Tomatoes image

Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.

Provided by Anna Stockwell

Categories     Hummus     Ground Beef     Coriander     Cinnamon     Tomato     Parsley     Lemon Juice     Lemon     Pickles     Dinner     Kid-Friendly     Summer     Quick & Easy     Dairy Free     Small Plates     After Beef

Yield 4 servings

Number Of Ingredients 11

1 Tbsp. vegetable oil
1 lb. ground beef, or a vegetarian alternative such as Lightlife® Smart Ground
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
2 tsp. kosher salt, divided
1 pint cherry tomatoes or 2 medium heirloom or beefsteak tomatoes, cut into 1" pieces
1 cup parsley leaves with tender stems, coarsely chopped
1 Tbsp. fresh lemon juice
1 batch Easy Canned Chickpea Hummus
Extra-virgin olive oil, lemon wedges, Aleppo-style pepper, hot sauce, pickles, and pita (for serving; optional)

Steps:

  • Heat oil in a large heavy, preferably cast-iron, skillet over high. Pat beef (or vegetarian alternative) dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, pepper, cinnamon, and 1 tsp. salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
  • Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 tsp. salt in a medium bowl.
  • Divide hummus among shallow bowls. Using the back of a spoon, smooth into an even layer, then create a wide divot in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with Aleppo-style pepper, if using. Serve with lemon wedges, hot sauce, pickles, and pita alongside, if using.

QUICK CHICKEN COUSCOUS



Quick Chicken Couscous image

Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 19

1 ¼ cups whole wheat couscous
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 tablespoons olive oil
1 (8 ounce) skinless, boneless chicken breast half
1 pinch kosher salt to taste
1 tablespoon olive oil, or more to taste
½ cup diced red onion
1 cup chicken broth
½ cup diced zucchini
½ cup diced green beans
½ cup diced red bell pepper
¼ cup thinly sliced green onions
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
2 tablespoons crumbled feta cheese, or to taste
1 pinch chili flakes

Steps:

  • Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
  • Season chicken on both sides with salt.
  • Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
  • Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
  • Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
  • When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
  • Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g

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