QUICK CHICKEN HUMMUS BOWL
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
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
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- Make the Greek Vinaigrette: Combine oil, garlic, lemon juice, shallot, vinegar, honey and Greek seasoning in a small bowl or glass jar. Add kosher salt to taste. Whisk or shake well to combine. Taste and adjust for seasoning as needed. Reserve 2-4 tablespoons of vinaigrette for serving. (Optional: Use a high speed blender or immersion blender for a creamier vinaigrette!)
- Make the Mediterranean Chicken: Place cooked chicken in a large bowl and pour vinaigrette over the chicken. Toss to thoroughly coat the chicken. (Optional: Cover the bowl with plastic wrap and place in the refrigerator. Allow the chicken to marinate for 30+ minutes.)
- Assemble the hummus bowls: Spread the hummus in an even layer in bowls or on a serving platter. Top with the vinaigrette coated chicken. Scatter feta, cucumbers, tomatoes, olives and pickled onions on top. Drizzle with remaining vinaigrette. Serve with pita chips and optional garnishes. Enjoy!
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