Ingredients
1 lb chicken breast
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
2 garlic cloves (minced)
1 cup chickpeas (cooked)
2 tbsp tahini
2 tbsp lemon juice
1 garlic clove
3 tbsp olive oil (for hummus)
2 cups bell peppers (assorted colors), cut
2 zucchinis, sliced
1 red onion, sliced
Salt and pepper to taste
1/4 cup parsley (chopped)
2 tbsp tahini (for drizzle)
4 small pita rounds (optional accompaniment)
Instructions
Preheat oven to 400°F (200°C)
Marinate chicken with olive oil, cumin, paprika, oregano, and garlic for 15 minutes
Toss bell peppers, zucchini, and red onion with 2 tbsp olive oil, salt, and pepper
Spread vegetables on baking sheet and roast for 20 minutes
Grill marinated chicken until cooked through (6-7 minutes per side)
Blend chickpeas, tahini, lemon juice, 3 tbsp olive oil, and salt in a food processor until smooth
Assemble bowls with hummus base, roasted veggies, grilled chicken, parsley, and tahini drizzle
Notes
Use store-bought hummus if preferred
Marinate chicken up to 24 hours for deeper flavor
Leftovers keep refrigerated for 3 days
Vegetable substitutions: add cherry tomatoes or eggplant
Chicken breast can be substituted with thighs
- Prep Time: 20
- Cook Time: 30
- Category: Mediterranean Table
- Method: Grilling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 90mg