Go Back
+ servings
Chicken seasoned with a unique, fragrant spice blend, served over arugula, hummus, and herb couscous, then topped with a tomato salsa. These Mediterranean Chicken and Hummus Bowls are easy to make and full of delicious flavor!
Print Recipe
No ratings yet

Mediterranean Chicken and Hummus Bowls

Chicken seasoned with a unique, fragrant spice blend, served over arugula, hummus, and herb couscous, then topped with a tomato salsa. These Mediterranean Chicken and Hummus Bowls are easy to make and full of delicious flavor!
Prep Time15 mins
Cook Time20 hrs
Resting Time1 hr
Course: Dinner
Cuisine: Mediterranean
Keyword: Mediterranean Chicken and Hummus Bowls
Servings: 5 bowls
Calories: 423kcal

Ingredients

Salsa

  • 1 cup grape tomatoes halved or quartered
  • 1 tbsp fresh basil chopped
  • 2 cloves fresh, minced garlic
  • 1/4 teaspoon kosher salt
  • 2 tbsp fresh parsley chopped
  • 1/4 cup red onion chopped
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon olive oil

Chicken

  • 1 pound ground chicken
  • 3/4 teaspoon cornstarch
  • 2 tbsp water
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon coriander
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 2 tbsp olive oil

Couscous

  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup couscous uncooked
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp fresh oregano chopped
  • 1 tbsp fresh thyme chopped

Serving

  • Arugula about 2 cups
  • ~1/2 cup hummus I recommend Sabra Roasted Pine Nut Hummus

Instructions

Salsa

  • Stir together all ingredients for salsa until well combined. Place in refrigerator for at least 1 hour before serving.

Chicken

  • In a medium-sized bowl, stir together cornstarch and water. Add chicken and stir until cornstarch mixture is well incorporated into chicken. Let sit for 20 minutes.
  • In a small bowl, stir together salt, pepper, coriander, all spice, cardamom, garlic, and cinnamon. After the chicken has set for 20 minutes, stir in with chicken until well incorporated.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and saute until chicken is cooked through, about 7 minutes.

Couscous

  • In a small sauce pan, bring water and salt to a boil. Once boiling, remove from heat, stir in couscous, and cover. Let sit for 10 minutes, or until water is absorbed. Fluff couscous with a fork and stir in olive oil, lemon juice, oregano, and thyme.

Serving

  • Divide couscous among 5 bowls. Top each bowl with about 1/3 cup of arugula and about 3 tbsp of hummus (use desired amounts of both). Finally, divide chicken among the bowl and top each with salsa.

Nutrition

Sodium: 739mg | Calcium: 34mg | Vitamin C: 12.5mg | Vitamin A: 470IU | Sugar: 1g | Fiber: 4g | Potassium: 696mg | Cholesterol: 78mg | Calories: 423kcal | Saturated Fat: 4g | Fat: 22g | Protein: 23g | Carbohydrates: 34g | Iron: 2.1mg