Chicken Hummus Cucumber Bowls

Juicy, lemon-seasoned chicken is seared until golden and served over creamy hummus with crisp cucumber, juicy tomatoes, briny olives, warm pita, and fresh lemon.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1.5 cups hummus
• 1 large english cucumber
• 2 cups grape tomatoes
• 0.5 cup pitted kalamata olives
• 4 large pita breads
• 1 large lemon

Cooking instructions

1. Pat the chicken dry. Slice each breast horizontally into two thinner cutlets. In a small bowl, combine the paprika, cumin, salt, and pepper, then rub the mixture over both sides of the chicken. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned and the thickest part reaches 165°F (74°C), about 4 to 6 minutes per side. Transfer to a cutting board and rest for 5 minutes, then slice. (about 12 min) — 165°F (74°C)
3. While the chicken rests, chop the cucumber and halve the tomatoes. Warm the pita in the same skillet for about 30 seconds per side, or until pliable. (about 3 min) — Warm
4. Spread hummus among four bowls. Arrange the cucumber, tomatoes, olives, and sliced chicken over the hummus. Serve with the warm pita and lemon wedges for squeezing. (about 5 min)