Hummus Bowls with Easy Chicken Shawarma

Marinate the chicken Ingredients

• 2 tablespoons olive oil
• 1 tablespoon honey , or pure maple syrup or agave
• ½ lemon , juiced
• 3 cloves garlic , finely chopped or grated
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• ¾ teaspoons ground cinnamon
• ¾ teaspoons ground ginger
• ¾ teaspoons dried oregano
• ¾ teaspoons ground turmeric
• ¼ teaspoons cayenne pepper (optional)
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Marinate the chicken Instructions

1. Place the chicken in a large Ziplock bag or baking dish.
2. Add the olive oil, honey (or maple), lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, kosher salt, & ground black pepper.
3. Toss to combine, coating the chicken evenly in the shawarma marinade.
4. Marinate in the refrigerator for at least 2 hours, or up to 3 days.

Roast the chicken shawarma Instructions

1. Preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 4-6 inches under the broiler. Line a baking sheet with foil for easy clean up & set aside.
2. Transfer the chicken to the prepared baking sheet, shaking off any excess marinade.
3. Bake on the center rack for 15-18 minutes, depending on the thickness of your chicken thighs. The chicken should be nearly cooked through.
4. Remove the chicken from the oven, meanwhile preheat the broiler.
5. As the broiler preheats, thinly slice the chicken. Transfer the sliced chicken back onto the baking sheet. Place the baking sheet under the broiler.
6. Broil 4-5 minutes, turning the pan halfway through, until the chicken shawarma is browned & caramelized.

Assemble the hummus bowls Ingredients

• 1 ½ pounds boneless, skinless thighs
• 1 cup hummus
• 1 ½ cups cooked quinoa
• ¼ cups feta
• thinly sliced cucumbers
• shredded cabbage
• extra virgin olive oil
• lemon wedges
• thinly sliced basil
• pickled red onions
• warm pita
• naan
• tzatziki dip
• greek dressing
• spinach

Assemble the hummus bowls Instructions

1. Add a large spoonful of hummus to the bottom of a large, shallow bowl.
2. Use the back of a spoon to swoop the hummus across the bottom of the bowl.
3. Add in the quinoa & chicken shawarma or veggie shawarma.
4. Finish with pickled red onions, thinly sliced cucumbers, shredded cabbage, crumbled feta, and a sprinkling of fresh basil, & other toppings as desired.
5. Serve immediately with a spritz of lemon and a drizzle of extra virgin olive oil as desired. Enjoy!