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Respected Contributor
Posts: 4,010
Registered: ‎08-29-2010

From the September edition of Eating Well, here is another dish I thoroughly enjoyed recently.  I wouldn't change a thing! 

 

Chicken Hummus Bowls
   Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.
 
Active:   25 mins Total: 25 mins Servings: 4
 
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
 
Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
 
Toss chicken with 1 tablespoon oil, cumin, paprika, cayenne and 1/8 teaspoon salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes.
 
Meanwhile, mash garlic and the remaining 1/8 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 cooked 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 parsley.
Strive for respect instead of attention. It lasts longer.