Hummus Bowls with Roasted Chicken and Cauliflower

Name: Hummus Bowls with Roasted Chicken and Cauliflower
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ pounds boneless, skinless chicken thighs, trimmed; 6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling; 1 tablespoon baharat; 2 teaspoons table salt, divided; 1¼ pounds cauliflower florets, cut into 2-inch pieces; 2 cups thinly sliced red cabbage; 1 tablespoon lemon juice; ½ English cucumber, cut into ½-inch dice; 2 plum tomatoes, cut into ½-inch dice; 2 cups hummus; ¼ cup chopped fresh mint

This dish features roasted chicken thighs and cauliflower served on a bed of hummus, topped with red cabbage, cucumber, and tomatoes for a hearty and nutritious meal.

POULTRYQUICKDINNER MEAL PREPCOMFORT MIDDLE EASTERNSAVORY

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Instructions

1.
Adjust oven rack 6 inches from broiler element and heat broiler. Line a rimmed baking sheet with foil.
2.
Combine chicken, 2 tablespoons of oil, baharat, and 1 teaspoon of salt in a large bowl. Arrange chicken in a single layer on half of the prepared sheet and broil for 5 minutes.
3.
In a clean large bowl, combine cauliflower, 2 tablespoons of oil, and ½ teaspoon of salt. Spread cauliflower on the empty half of the sheet.
4.
Broil until cauliflower is well browned and tender and chicken registers at least 175 degrees, about 10 to 12 minutes. Let rest for 5 minutes.
5.
Meanwhile, in the now-empty bowl, combine cabbage, lemon juice, ¼ teaspoon of salt, and the remaining 2 tablespoons of oil.
6.
In a second bowl, combine cucumber, tomatoes, and the remaining ¼ teaspoon of salt.
7.
Cut the chicken into bite-sized pieces.
8.
Spread hummus over the bottoms of individual serving bowls. Top with piles of chicken, cauliflower, cabbage, and tomato mixture.
9.
Drizzle with extra oil and sprinkle with mint. Serve with warm pita wedges for scooping.

Homemade Pita Bread

2 hours

VEGETARIAN BAKING APPETIZER+3