Mediterranean Diet Friendly Chicken Shawarma Bowl with Hummus

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Chicken Shawarma Bowl with Hummus

This bowl brings together warmly spiced chicken thighs, fluffy quinoa, and charred roasted vegetables for a build-your-own dinner that's as satisfying as it is colorful. The chicken gets rubbed with turmeric, cumin, smoked paprika, coriander, and garlic, then seared until deeply golden before resting and slicing into juicy strips. Creamy homemade hummus, whipped up from chickpeas, tahini, and lemon juice, adds richness and ties the whole bowl together, while a bright lemon-herb drizzle finishes everything with fresh, herby lift. Roasted zucchini, bell pepper, and red onion bring char and sweetness, and a scatter of cherry tomatoes and cucumber keeps things crisp and fresh. Extra virgin olive oil shows up throughout, from the marinade to the finishing drizzle, giving the dish that unmistakable, sun-soaked flavor. Wholesome, vegetable-forward, and built on lean protein and whole grains, this is a genuinely satisfying option for anyone following a Mediterranean-style way of eating.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs
Heritage Farm Boneless Skinless Chicken Thighs Heritage Farm Bone-In Skin-On Fresh Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
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3 tbsp extra virgin olive oil, divided
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp ground ginger
¼ tsp ground cinnamon
½ tsp salt
¼ tsp black pepper
2 tbsp fresh lemon juice
3 cloves garlic, minced

For the quinoa

1 ½ cups quinoa, rinsed
3 cups low-sodium chicken broth
¼ tsp salt

For the roasted vegetables

1 medium zucchini, cut into ½-inch half-moons
1 medium red bell pepper, seeded and sliced
1 medium red onion, cut into wedges
1 tbsp extra virgin olive oil
¼ tsp salt

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
3 tbsp fresh lemon juice
1 clove garlic, roughly chopped
2 tbsp extra virgin olive oil
¼ tsp ground cumin
¼ tsp salt
2–3 tbsp cold water

For the lemon-herb drizzle

2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1 pinch salt

For serving

¼ cup cherry tomatoes, halved (optional)
¼ cup cucumber, thinly sliced (optional)

Instructions

1
In a large bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, minced garlic, turmeric, cumin, smoked paprika, coriander, ginger, cinnamon, salt, and pepper. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
2
While the chicken marinates, preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and red onion with 1 tablespoon olive oil and 1/4 teaspoon salt on a sheet pan, spreading them in a single layer. Roast for 20–25 minutes, turning once halfway through, until the edges are lightly charred and the vegetables are tender.

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