Chicken Hummus Bowls
Active: 25 min Total: 25 min
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
3 table spoons extra-virgin olive oil, divided
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, divided
2 gloves garlic, finely chopped
2 tablespoons lemon juice
2 cups hummus
1 English cucumber, halved lengthwise and sliced
1 pint cherry tomatoes, halved
1/4 cup slivered red onion
1/4 cup chopped fresh parsley
Position rack in upper third of oven, preheat broiler to high. Line a rimmed baking sheet with foil/
Toss chicken with 1 tablespoon of oil, cumin, paprika, cayenne, and 1/4 teaspoon of salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes.
Meanwhile, mash garlic and the remaining 1/4 teaspoon salt into a paste with a fork. Transfer to a medium bowl and whisk in lemon juice and the remaining 2 tablespoons oil. Add the chicken and let stand for 5 minutes, stirring occasionally.
Divide hummus among 4 shallow bowls or plates. Top with chicken and any remaining dressing, cucumber, tomatoes, onion and parsley.