Spiced Chicken & Hummus Bowl with Cucumber–Tomato Salad

Prep time: 20 minutes
Cook time: 20–25 minutes
Servings: 2–3

Ingredients

For the Spiced Chicken

• 500 g boneless chicken thighs (or breasts, cut into chunks)

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp chili flakes (adjust to taste)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper, to taste

• Juice of ½ lemon

For the Hummus (or use store-bought)

• 1 can (400 g) chickpeas, drained and rinsed

• 2 tbsp tahini

• 1 clove garlic

• Juice of 1 lemon

• 2–3 tbsp olive oil

• Salt, to taste

• Cold water (2–4 tbsp, for texture)

For the Cucumber–Tomato Salad

• 1 large cucumber, diced

• 1 cup cherry tomatoes, halved

• 2 tbsp finely chopped parsley

• 1 tbsp finely chopped cilantro

• 1 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper, to taste

Optional Garnishes

• Extra chopped parsley or cilantro

• Chili flakes

• Paprika or smoked paprika

• Olive oil drizzle

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Instructions

1. Marinate the Chicken

In a bowl, combine olive oil, smoked paprika, cumin, coriander, chili flakes, garlic powder, onion powder, salt, pepper, and lemon juice.
Add the chicken pieces and mix until fully coated.
Let marinate for at least 15 minutes (30–60 minutes if time allows).

2. Cook the Chicken

Heat a large skillet over medium-high heat.
Add the marinated chicken in a single layer.
Cook for 4–5 minutes per side, until nicely charred, caramelized, and fully cooked through.
Remove from heat and set aside.

3. Make the Hummus

In a food processor, add chickpeas, tahini, garlic, lemon juice, olive oil, and salt.
Blend until smooth.
Add cold water gradually until creamy and spreadable.
Taste and adjust salt or lemon as needed.

4. Prepare the Salad

In a bowl, mix cucumber, cherry tomatoes, parsley, and cilantro.
Drizzle with olive oil and lemon juice.
Season lightly with salt and pepper. Toss gently.

5. Assemble the Bowl

• Spread a generous scoop of hummus on one side of the bowl.

• Add the spiced chicken pieces next to it.

• Spoon the cucumber–tomato salad into the remaining space.

• Finish with extra herbs, chili flakes, paprika, and a drizzle of olive oil.

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Serving Tips

• Serve warm or at room temperature.

• Pair with pita bread, flatbread, or rice if needed.

• Keeps well for meal prep (up to 3 days in the fridge).