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healthy & hearty grilled chicken shawarma hummus bowls!!! a generous dollop of hummus gets served with quinoa, a light red cabbage slaw, feta, & grilled chicken shawarma. a healthy & easy weeknight dinner, or an easy meal to prep for grab-&-go lunches this week! #playswellwtihbutter #hummusbowls #chickenshawarma #chickenshawarma #healthyrecipe #easyrecipe #mealprep #bowlrecipe

grilled chicken shawarma hummus bowls


  • Author: jess larson | plays well with butter
  • Prep Time: 15 mintues
  • Cook Time: 20 minutes
  • Total Time: 3 hours (includes inactive time)
  • Yield: serves 4

Description

healthy & hearty grilled chicken shawarma hummus bowls!!! a generous dollop of hummus gets served with quinoa, a light red cabbage slaw, feta, & grilled chicken shawarma (chicken breasts marinated in tons of middle eastern-inspired spices & grilled to smoky perfection). a healthy & easy weeknight dinner, or an easy meal to prep for grab-&-go lunches this week!


Ingredients

for the chicken shawarma:

  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ lemon, juiced
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon oregano
  • ¾ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper

for the lemony cabbage slaw:

  • 8 ounces red cabbage, shredded
  • ½ lemon, juiced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon Kosher salt

for the hummus bowls:

  • 1 cup dry quinoa, cooked according to package directions
  • 1 cup hummus (see Recipe Notes)
  • pickled red onions (see Recipe Notes)
  • 2 Persian cucumbers, very thinly sliced
  • ¼ cup feta, crumbled
  • ¼ cup basil leaves, thinly sliced
  • for serving, as desired: lemon wedges, extra virgin olive oil

Instructions

  1. Marinate the chicken: Place the chicken in a large Ziplock bag or baking dish. Add in the garlic cloves, olive oil, honey, lemon juice, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, Kosher, & ground black pepper. Toss to combine, coating the chicken evenly in the shawarma marinade. Marinate in the refrigerator for at least 2 hours, or up to 3 days.
  2. Make the lemony cabbage slaw: Meanwhile, as the chicken marinates, make the lemony cabbage slaw. Add the cabbage, lemon juice, olive oil, cumin, and Kosher salt to a large mixing bowl. Stir to combine. Set aside, or store in an airtight container in the refrigerator for up to 3 days. 
  3. Cook the quinoa according to package directions. Store in an airtight container for up to 5 days.
  4. Grill the chicken: Once the chicken has marinated for at least 2 hours & you’re ready to cook dinner, preheat your grill or grill pan (see Recipe Notes) to medium-high heat. Add the chicken, cooking for 10-12 minutes, flipping halfway through. Transfer the chicken to a cutting board to rest for a minute or two, then thinly slice. 
  5. Assemble the bowls: Add a large spoonful of hummus to the bottom of a large, shallow bowl (see Recipe Notes). Use the back of a spoon to swoop the hummus across the bottom of the bowl. Add in the lemony cabbage slaw, a spoonful of quinoa, & sliced chicken shawarma. Top with pickled red onions, thinly sliced cucumbers, crumbled feta, and a sprinkling of fresh basil. 
  6. Serve the hummus bowls with a spritz of lemon and a drizzle of extra virgin olive oil as desired. Enjoy! 

Notes

  • Hummus: You can use whatever hummus you like best. Of course, feel free to make homemade hummus, if you have a recipe you absolutely love, but I find these bowls to be just as good with store-bought hummus!
  • Pickled red onions are a staple in my fridge. They add addictive tanginess to anything you add them to, and plus, they’re super easy to whip up. When I made this recipe, I had some leftover pickled red onions in my fridge from The Minimalist Kitchen (affiliate link), but I’ve also made this recipe with great success in the past. 
  • Meal prep is totally doable! Marinate the chicken, cook the quinoa, & whip up the cabbage slaw & pickled red onions while you meal prep on Sunday. At dinnertime, all you have to do is grill the chicken & assemble. Easy! 
  • If you do not have a grill, a grill pan for your stove will definitely do the trick. I use this Staub grill pan (affiliate link) & love it! I have also used this cast iron grill pan (affiliate link) & this double burner grill pan (affiliate link) with great results too. 
  • These hummus bowls are easiest to eat out of a large, shallow bowl. I use these grain bowls (affiliate link) in my house & love them. They’re the perfect size for hummus bowls & large salads!