Chicken Hummus Bowls

Ingredients:

For the chicken:

• 2 pounds chicken thighs
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1/2 medium lemon, freshly squeezed
• Kosher salt and freshly ground black pepper to taste

For the bowls:

• 12 ounces hummus (homemade or store-bought)
• 1 cup quinoa
• 1/3 cup red onion, sliced
• 1 cup English cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese
• Lemon garnish

For serving:

• Healthy tzatziki sauce
• Naan bread
• Lemon wedges
• Extra black pepper

Instructions:

1. Marinate chicken: Place chicken in a mixing bowl. Add olive oil, paprika, cumin, onion powder, lemon juice, salt, and pepper. Massage ingredients into chicken. Marinate for 30 minutes or longer.
2. Cook chicken: In a cast iron skillet over medium-high heat, add a little olive oil and then the chicken. Cook until cooked through (165°F internal temperature).
3. Cook quinoa: Combine quinoa and chicken broth in an instant pot. Cook at high pressure for one minute, then do a natural release for 10 minutes. Or, cook quinoa on the stovetop according to package directions.
4. Assemble bowls: Divide hummus between four bowls. Add cooked quinoa, chicken, sliced veggies, olives, and feta cheese. Top with tzatziki sauce, lemon garnish, and extra black pepper.

Optional additions:

• For extra flavor: Add a pinch of cayenne pepper or red pepper flakes to the chicken marinade.
• For a richer sauce: Drizzle the hummus with a bit of tahini.
• For additional vegetables: Add diced red bell pepper, spinach, or chopped cucumber.
• For a spicier kick: Add a dollop of hot sauce to the tzatziki sauce.

Enjoy your delicious and nutritious Chicken Quinoa Bowls!