These healthy chicken, rice and hummus bowls are delicious! You can easily meal prep this chicken recipe by doubling it for an easy filling, satiating and healthy dinner or lunch during the workweek.
Healthy Chicken, Rice and Hummus Bowls Ingredients
The great thing about healthy bowls is that they’re so versatile. If you’re not a fan of a certain ingredient, simply swap it out with a food you love! Here are the main ingredients for this simple dinner idea:
- Chicken thighs or chicken breast. Use boneless and skinless chicken.
- Rice. Use any type of rice you desire. If you don’t like rice you can also use barley which has a lower glycemic index, quinoa or even cauliflower rice
- Vegetables of choice! As I always say: use whatever is in season. I made these bowls with zucchini, carrots and cauliflower, some tomatoes and cucumbers. Some other great choices would be eggplant, arugula, bell peppers, onions and radishes. Simply go for what you have and what you love.
- Hummus. You can use store-bought hummus or if you want to make your own, follow the recipe below.
- Extras. We’ll need some herbs and spices for the chicken and also something salty and maybe spicy? I used green olives and some pickled jalapenos, but any type of olives and fresh jalapeno will work too!
How To Make Healthy Chicken, Rice and Hummus Bowls
As with every bowl recipe, there’s a lot of multitasking here. Many things cooking and going on at the same time, but if you stay organized, you can prep these in around 30 minutes.
- Add the chicken to an airtight container with some olive oil, cumin, hot paprika, salt and pepper and coriander. Mix it well and let marinate for about 15-30 minutes.
- Cook the rice according to package instructions with some salt.
- While the rice is cooking, make the chicken and chop the vegetables – zucchini, carrots and cauliflower. Also chop some tomatoes, cucumbers, onion and dill for the salad.
- Saute zucchini, carrot and cauliflower with a little bit of olive oil and some minced garlic. Stir occasionally for 4-5 minutes or until zucchini turn golden brown.
- Remove from the pan and start with the chicken. You can use the same pan (I recommend non-stick), cover for about 2-3 minutes at medium-high. Then reduce heat and let cook for 4-5 more minutes on each side or until golden brown.
- Make the hummus. Simply blend the rinsed and drained chickpeas, tahini, garlic, olive oil and lemon juice until smooth.
- Add the vegetables for the salad to a bowl, drizzle some olive oil and add a pinch of salt, then mix.
- Arrange the bowls with rice, sauteed vegetables, salad, the chicken, hummus, some olives and pickled jalapenos! Enjoy immediately or store in an airtight container for up to 4 days.
Meal Prep Chicken & Rice Bowls
Now if you want to meal prep these bows, it’s easy!
Simply double the ingredients, since the recipe makes 2 servings and leave out the salad. Prepare the sauteed vegetables, chicken, rice, hummus, jalapenos and olives. You can add some fresh vegetables later or serve with some arugula and whole cherry tomatoes.
Store ingredients either separately in airtight containers in the fridge or use compartment food containers so that everything stays fresh!
More Options
Now, if you say you don’t like hummus – you can try any type of dressing, sauce or dip you enjoy. Ranch dressing would be good, tzatziki would be great – just go for the healthier sugar-free versions.
More Healthy Chicken Recipes:
- Healthy Rice and Chicken Dinner Skillet
- Summer Chickpea, Chicken and Feta Salad
- Spicy Avocado Chicken Wraps
Healthy Chicken, Rice and Hummus Bowls
Yield: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
These healthy chicken, rice and hummus bowls are delicious! You can easily meal prep this chicken recipe by doubling it for an easy filling, satiating and healthy dinner or lunch during the workweek.
Ingredients
Chicken
- 340g/ 12oz boneless, skinless chicken thighs
- 1 tsp cumin
- 1 tsp hot paprika
- 1 tsp coriander
- salt and pepper
- 1 tsp olive oil
Sauteed Vegetables
- ½ zucchini, chopped in circles
- 1 carrot, in circles
- 1 cup cauliflower, chopped
- 1 garlic clove, minced
- 1 tsp olive oil
Salad
- 1 cucumber, chopped
- 1 cup tomatoes, chopped
- 1 small onion, chopped
- bunch of dill, thinly chopped
- 1 tsp olive oil
Hummus
- 1/2 cups chickpeas, canned, rinsed and drained
- 1 tsp tahini
- 1 tbsp lemon juice
- pinch of chili powder
- 1 garlic clove
- 2 tbsp water
To serve
- cooked rice or quinoa
Instructions
- Add the chicken to an airtight container with the olive oil, cumin, hot paprika, salt and pepper and coriander. Mix it well and let marinate for about 15-30 minutes.
- Cook the rice according to package instructions with some salt.
- While the rice is cooking, make the chicken and chop the vegetables - zucchini, carrots and cauliflower. Also chop some tomatoes, cucumbers, onion and dill for the salad.
- Saute zucchini, carrot and cauliflower with olive oil and minced garlic. Stir occasionally for 4-5 minutes or until the zucchini turn golden brown.
- Remove vegetables from the pan and start cooking the chicken. You can use the same pan (I recommend non-stick), cover for about 2-3 minutes at medium-high. Then reduce heat and let cook for 4-5 more minutes on each side or until golden brown.
- Hummus: Blend the rinsed and drained chickpeas, tahini, garlic, chili powder, water and lemon juice until smooth.
- Add the vegetables for the salad to a bowl, drizzle olive oil and add a pinch of salt, then mix.
- Arrange the bowls with rice, sauteed vegetables, salad, chicken, hummus, some olives and pickled jalapenos! Enjoy immediately or store in an airtight container for up to 4 days.
Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 508Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 208mgSodium 493mgCarbohydrates 30gFiber 9gSugar 10gProtein 50g
