Description
Juicy za’atar-spiced chicken meets lemony quinoa, creamy hummus, and fresh cucumber-tomato salad in this vibrant, flavor-packed bowl. It’s like a bistro mezze platter transformed into a wholesome, make-ahead lunch. Perfect for meal prep, yet fancy enough to serve guests—this bowl is all about balanced textures and bold flavors.
Ingredients
Chicken:
1 lb boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tbsp za’atar seasoning
1/2 tsp salt
1/4 tsp black pepper
Quinoa:
1 cup quinoa, rinsed
2 cups water or chicken broth
Juice & zest of 1 lemon
1 tbsp olive oil
Salt to taste
Salad:
1 cup diced cucumber
1 cup diced tomato
1/4 cup red onion, finely chopped
2 tbsp parsley, chopped
Juice of 1/2 lemon
Salt & pepper to taste
Other components:
1 cup hummus (store-bought or homemade)
2 tbsp tahini, thinned with warm water for drizzling
Instructions
Cook quinoa – Combine quinoa and water/broth in a pot. Bring to a boil, then reduce to a simmer, cover, and cook 15 minutes. Fluff with a fork, stir in lemon juice, zest, olive oil, and salt.
Cook chicken – Toss chicken with olive oil, za’atar, salt, and pepper. Grill or pan-sear 5–6 minutes per side, until cooked through. Slice thinly.
Make salad – Combine cucumber, tomato, red onion, parsley, lemon juice, salt, and pepper. Toss to combine.
Assemble bowls – Divide quinoa into bowls. Add sliced chicken, a generous scoop of hummus, and salad. Drizzle tahini on top.
Meal Prep Tip: Store hummus and salad separately so the chicken stays crisp.
Fun Twist: Swap quinoa for roasted cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430 / Bowl
- Fat: 16g / Bowl
- Carbohydrates: 35g/ Bowl
- Fiber: 6g / Bowl
- Protein: 32g/ Bowl