The spiced chicken atop these bowls is ready fast with the help of the broiler. Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.
Ingredients:
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt, divided
2 cloves garlic, finely chopped
2 tablespoons lemon juice
2 cups hummus
1 english cucumber, halved lengthwise and sliced
1 pint cherry tomatoes, halved
¼ cup slivered red onion
¼ cup chopped fresh parsley
Directions:
Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
Toss chicken with 1 tablespoon oil, 1 teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon cayenne and ⅛ teaspoon salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes.
Meanwhile, mash garlic and the remaining ⅛ teaspoon salt into a paste with a fork. Transfer to a medium bowl and whisk in 2 tablespoons 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 the chicken and any remaining dressing, cucumber, tomatoes, onion and ¼ cup parsley.
