Description
A vibrant and flavorful bowl featuring spicy garlic chicken, creamy hummus, and a refreshing cucumber salad. Perfect for a quick and satisfying meal.
Ingredients
Scale
- For the spicy garlic chicken:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 tablespoons sriracha (or red chili paste)
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- For the hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt, to taste
- 2 to 3 tablespoons water (to thin)
- For the cucumber salad:
- 1 English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt, to taste
- For serving:
- 2 cups cooked rice or quinoa (optional)
Instructions
- 1. In a bowl, combine the chicken pieces, minced garlic, sriracha, olive oil, red pepper flakes, salt, and pepper. Mix until the chicken is evenly coated. Set aside to marinate while you prepare the other components.
- 2. Make the hummus: In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Process until smooth, adding water a tablespoon at a time until the desired consistency is reached. Set aside.
- 3. Make the cucumber salad: In a separate bowl, toss together the cucumber, red onion, parsley, olive oil, red wine vinegar, and salt. Let it sit to allow the flavors to meld.
- 4. Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly charred on the edges.
- 5. To serve, divide the cooked rice or quinoa among bowls (if using). Add a generous scoop of hummus, a portion of the spicy garlic chicken, and a side of the cucumber salad.
- 6. Garnish with extra parsley and a drizzle of olive oil if desired. Serve immediately.
Notes
Adjust the amount of sriracha to control the spice level. For a lower-carb option, serve over cauliflower rice. The hummus and cucumber salad can be prepared ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 550
- Sugar: 6g
- Fat: 25g
- Carbohydrates: 45g
- Protein: 35g