Mediterranean Chicken Hummus Bowl

Wow!  What a weeknight treat!  Full of flavor, color and great tasting!  You can easily use store bought hummus and rotisserie chicken to make this a really easy weeknight meal.  But, if you have a few extra minutes, marinate the chicken ahead of time with our Lemon Herb Chicken recipe as it’s divine here!  As one of the kids said, this is a stealthy recipe – stealth and healthy!  We’ll take it!  Best of all?  All of these ingredients can be saved for a weekday lunch!  

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Mediterranean Chicken Hummus Bowl

Course: Salads
Keyword: Gluten Free, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 2 cups grape or cherry tomatoes
  • 1 red onion cut into 1” wedges
  • 1 zucchini cut into 1/2” pieces
  • Olive oil
  • Kosher salt
  • Pepper
  • 4 cups salad greens
  • 1 cup hummus I use our garlic hummus recipe
  • 4 chicken breasts cooked and diced (I use our lemon Herb chicken recipe)
  • 1 cup pitted olives green or kalamata
  • 1 cucumber peeled and diced

Lemon Yogurt Herb Sauce:

  • 1 cup greek yogurt
  • 2 garlic cloves
  • 1/2 cup fresh herbs such as dill, chives and parsley
  • Juice and zest of one lemon
  • Pinch of salt

Garlic Hummus:⁣

  • 4 cups canned garbanzo beans drained (liquid reserved)
  • 5-6 cloves garlic ⁣
  • 2 tsp kosher salt⁣
  • 1/4 tsp black pepper
  • 2/3 cup tahini ⁣
  • 1/4 cup water or liquid from canned beans ⁣
  • 2 tsp hot sauce ⁣
  • 2 Tbsp lemon juice
  • Olive oil as needed ⁣

Lemon Herb Chicken:

  • 1 1/2 – 2 lbs chicken breasts
  • 2/3 cup olive oil
  • Zest and juice of two lemons
  • 1/4 cup agave syrup or honey
  • 2 tsp onion powder garlic powder and dried oregano
  • 1 tsp ground mustard and smoked paprika
  • 1 Tbsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper


Lemon Yogurt Herb Sauce:

  • Heat oven to 425 degrees.
  • Spread tomatoes, red onion and zucchini on a baking sheet.  Drizzle with olive oil and roughly 1 tsp kosher salt and 1/2 tsp pepper.  Toss with hands to evenly coat.  Cook for 20-25 minutes.  Midway through cooking, gently shake baking sheet to move around vegetables and ensure all are cooking evenly.
  • While vegetables are cooking, prepare yogurt sauce.  Combine all ingredients in a food processor and blend until smooth.  Set aside.  Note, this can also easily be made ahead and stored in refrigerator until ready to use.
  • Note, if using our lemon herb chicken recipe, you will to start marinating that ahead of time and follow directions to cook chicken while vegetables above are cooking.  Our garlic hummus can also be made ahead of time and stored in refrigerator until ready to use.  Both of these recipes can be found below.
  • To assemble bowls, begin with salad greens on one side of bowl.  On other side, spread a scoop of hummus.  Using the back of a spoon, you can spread the hummus in a sweeping motion for a nice effect.  Top with chicken, roasted vegetables, olives and cucumber.  Add a dollop of yogurt herb sauce and serve.
  • Enjoy!

Garlic Hummus:

  • Combine first eight ingredients (garbanzo beans through lemon juice) in a food processor.  Process until smooth.  If needed, drizzle a few tablespoons of olive oil through the feed tube to help smooth out mixture.  Taste and adjust salt and pepper if needed.

Lemon Herb Chicken:

  • Mix marinade ingredients (olive oil through black pepper) in a medium sized bowl or glass measuring cup.  Whisk well to combine.
  • In a gallon sized ziploc bag, combine chicken breasts and marinade.  Seal tightly and try to remove as much air as possible.  I recommend adding a second gallon sized bag over the first one to ensure the marinade doesn’t leak.
  • Let chicken marinade for as long as possible in the refrigerator, at least 4 hours but up to overnight, if possible.  When placing in refrigerator, lay flat so that the marinade covers as much of the chicken as possible.
  • Cook either indoors in a nonstick skillet over the stove or outdoors on the grill.  Heat stove or grill to medium high heat.  Remove chicken breasts from bag using tongs, allowing extra marinade to drop off.  Discard extra marinade.  Cook 5-6 minutes on first side.  Flip and cook another 5 minutes on other side.  If your chicken breasts are thick, you will want to confirm internal temperature has reached 165 degrees.
  • Remove from heat and cover.  Let sit for 5 minutes.  Great on a salad, in a wrap or on its own.  Note, if you make a salad, add some fresh basil leaves with the greens as it really brings out the marinade flavors!
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