This chicken hummus bowl hits all of the notes of a complete and flavorful meal. We marinated boneless, skinless chicken thighs with cumin, smoked paprika, turmeric, and other spices, along with lemon juice, making s this chicken a great topper for any bowl, salad, or sandwich. While the chicken marinates, you make a spicy green chile zhoug in the blender to provide a bright, herby topping to the whole bowl. To finish it off , we jazzed up store-bought hummus with some spices before topping it with the chicken, crunchy cucumbers, cherry tomatoes, and feta. All together, this bowl is full of satisfying textures and flavors.
Notes from the Food & Wine Test Kitchen
Roasting the chicken at high heat imitates a high-heat rotisserie, just without the rotation.
Make ahead
This recipe is great for meal prepping because all of the components can be made ahead. You can marinate the chicken for up to 24 hours before cooking, and then refrigerate the cooked chicken for up to three days. The zhoug can be refrigerated for up to five days, though it will lose a bit of its bright green color. The spice-infused hummus and vegetables can also be prepped ahead of time and refrigerated for up to three days.
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