Chicken and Hummus Power Bowls
40 minutes
Once you try this homemade hummus recipe you’ll never go back to store bought. Served with Just Bare Lightly Breaded Chicken Fillets and a refreshing quinoa salad, this is a meal you’ll want to bring to work everyday!
Ingredients
- Hummus
- 1, 15-oz can of chickpeas, drained
- ¼ cup lemon juice
- ¼ cup tahini
- 2 garlic cloves, peeled
- 3 tbsp olive oil
- ½ tsp ground cumin
- Salt
- Freshly cracked black pepper
- Ice water
- Quinoa Salad
- 2 cups cooked quinoa
- 1 cup grape tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ small red onion, diced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp dried oregano
- 1 tsp ground cumin
- Kosher salt
- Freshly cracked black pepper
- 4 cups arugula
- ½ cup feta cheese crumbles (optional)
- Power Bowls
- 4 Each, Just Bare Breaded Chicken Fillets
- 1 Recipe Quinoa Salad
- 1 Recipe Hummus
Instructions
Cooking:
- Preheat the air fryer to 350°F – place frozen chicken fillets in the basket in a single layer and cook for 15-17 minutes. Heat through until internal temperature reads 165 Fº.Reserve and keep warm until assembly.
- In a food processor, add ingredients for hummus and pulse to combine, scraping down the sides to ensure everything is incorporated.
- Continue to process hummus – add water as needed to create desired consistency and adjust seasoning with salt and pepper – reserve.
- For the quinoa salad – combine cooked quinoa, tomatoes, olives, and onion in a bowl.
- In a smaller bowl add olive oil, lemon juice, and spices. Stir to combine.
- Dress quinoa and vegetables and adjust seasoning with salt and pepper.
Assembly:
- In a bowl or meal prep container, add a base of arugula, followed by a serving of quinoa salad and a crispy chicken fillet.
- Top with a tablespoon or two of hummus and a sprinkle of feta if desired.