Shawarma Chicken Hummus Bowl With Quinoa
Make this shawarma chicken hummus bowl with quinoa and roasted bell peppers—a healthy and satisfying meal packed with protein and Mediterranean flavors.
Servings: 5
Calories: 427kcal
Ingredients
- 2 lb boneless skinless chicken thighs cut into bite-size pieces
- 2 bell peppers sliced
- ½ cup creamy hummus
- 2-3 tablespoon fresh chopped cilantro/parsley
- ¼ cup black olives halved
- 2 teaspoon cooking oil
Shawarma marinade
- 1 ½ tablespoon shawarma spice blend store-bought or make your own (see notes)
- 2-3 garlic cloves minced
- 1-2 tablespoon lime juice
- salt (divided)
For quinoa
- 1 cup quinoa
- 2 cups water/chicken broth (or mix)
Instructions
Marinating the chicken
- In a large mixing bowl, combine chicken with shawarma spice mix, minced garlic, lime juice, and salt. Mix everything well.
Prepare quinoa
- In a saucepan, add quinoa, water, or broth, bring it to a boil, season with salt, and cook it for 15 mins on low heat. Cover and let it rest.
Cooking chicken
- Meanwhile, heat the cooking oil in a large skillet. Add marinated chicken and saute it for about 15 mins or until well done. Once the chicken is cooked, remove it and keep it aside.
Cooking peppers
- In the same pan, add 1-2 tablespoon of water and deglaze the pan after cooking the chicken. Add sliced bell peppers and stir fry for 3-4 mins.
Assembling the hummus bowl
- Layer creamy hummus in a shallow serving bowl. Add cooked quinoa, roasted chicken shawarma, and roasted bell peppers. Top it with olives and fresh cilantro/parsley. Optionally, add lime wedges and some pita chips. Serve warm.
Notes
- Homemade shawarma spice blend: In a small bowl, mix 1 teaspoon cumin powder, ½ teaspoon turmeric, ½ teaspoon nutmeg powder, 2 teaspoon coriander powder, ½ teaspoon paprika, and ¼ teaspoon black pepper.
- Cook the bell peppers in the same pan using leftover spiced drippings after cooking the chicken.
- Quinoa options: use cooked rice, cauliflower rice, or mashed potatoes instead of quinoa.
- You can use chicken breasts instead of thighs. Make sure not to overcook them to avoid a rubbery and chewy texture.
- For the oven-bake marinated chicken and peppers version, see details in the article above.
Nutrition
Calories: 427kcal | Carbohydrates: 30g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 172mg | Sodium: 370mg | Potassium: 816mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1590IU | Vitamin C: 63mg | Calcium: 66mg | Iron: 4mg