Chicken Hummus Bowls with Quinoa, Feta & Lemon Yogurt

Smoky paprika-cumin chicken over a swoosh of hummus and fluffy quinoa with cucumber, tomatoes, red onion, olives and feta, finished with a garlicky lemon yogurt sauce.

Ingredients

• 2 lb boneless chicken breasts
• ⅔ cup hummus
• ⅔ cup quinoa
• 1 English cucumber, diced
• 1 pint grape tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup Kalamata olives
• ½ cup crumbled feta
• 1 lemon
• ⅔ cup plain Greek yogurt

From your pantry: 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp onion powder, ½ tsp garlic powder, salt, pepper.

Instructions

1. Rinse the quinoa and simmer it in 1⅓ cups salted water, covered, until tender, 15 minutes. Fluff and cool.
2. Rub the chicken with the oil, paprika, cumin, onion powder, ½ tsp salt and pepper and squeeze half the lemon over it.
3. Cook the chicken in a skillet or grill pan over medium-high heat, 5 to 6 minutes per side, until 165°F inside. Rest 5 minutes and slice.
4. Stir the yogurt with the garlic powder, the rest of the lemon juice and a pinch of salt.
5. Spread hummus in each bowl and add quinoa, chicken, cucumber, tomatoes, onion, olives and feta. Drizzle with the lemon yogurt.

Tip: Toast the rinsed quinoa in the dry pot for 2 minutes before adding water; it tastes nuttier and cooks up fluffier.

Nutrition per serving

Good for

Adapted from SueBee Homemaker.

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