Chicken Hummus Bowl

admin — Tue, 18 Aug 2026 16:13:43 +0000

This chicken hummus bowl comes together in 20 minutes — juicy seasoned chicken, creamy hummus and crunchy veg. Quick lunch or lazy dinner, sorted. High in protein and fibre, under 500 calories!

At A Glance

Ready In: 20 minutes
Serves: 3 (you can adjust the quantities)
Diet: High-protein, gluten-free (without bread), dairy-free
Nutrition Highlights: High in protein, good source of fiber from hummus and veg
Main Ingredients: Chicken tenderloins, Italian seasoning, hummus, cucumber, carrot, bell pepper, cherry tomatoes
Flavor Profile: Lemony, herby chicken with creamy, garlicky hummus and fresh crunch
Meal-Prep Friendly: Chicken keeps 3-4 days in the fridge; assemble bowls fresh
Best Served With: Warm pita or flatbread, olives, pickles

Some bowls are complicated. This one is just good hummus, quick herby lemony chicken and whatever crunchy veg is in the fridge, and somehow that’s exactly enough.

The whole thing lives or dies on the hummus, honestly. I use a store-bought one from a little place here in Sydney called Erciyes (properly garlicky, velvety, and so smooth ), but use whichever brand you genuinely love, or make your own.

It’s naturally high in protein between the chicken and the hummus, and just as good with leftover rotisserie chicken or sliced turkey if you want a completely no-cook version. I like to pair it with some Lebanese flatbread or pita bread for extra carbs, but you can go without.

Per serving: under 500 calories, 45 grams of protein and 13 grams of fibre.

You might also like these meal bowls: Greek chicken bowl, chicken and rice bowl, steak and rice bowl, ground beef and sweet potato bowl, Mediterranean salmon bowl, tofu rice bowl, or any of these best chicken bowls.

What You’ll Need

Here is what you’ll need for this chicken hummus bowl recipe. Find the full measurements in the recipe card below.

For the chicken:

Chicken tenderloins or chicken breast — tenderloins cook faster and stay juicier; swap in leftover rotisserie chicken or turkey slices for a no-cook version
Salt
Italian seasoning
Lemon juice — adds brightness and helps to tenderize the chicken
Olive oil (or oil spray) for cooking

For serving:

Hummus — the star of the bowl, use a good-quality one or homemade.
Veggies – carrot, cucumber, red bell pepper (capsicum) — cut into sticks for crunch – and cherry tomatoes.
Pepperoncini — pickled hot peppers for tang and heat; you can use Greek peppers or jalapeños.
Flatbread or pita, sliced pickles, olives, fermented radish or turnip — optional, for serving.

How To Make Chicken Hummus Bowl

Find the full recipe and nutritional information below. Here are the steps you need to follow:

Toss the chicken tenderloins with salt, Italian seasoning, and lemon juice until evenly coated.
Heat a large skillet over medium-high heat, spray with olive oil, and cook the chicken for 3-4 minutes per side.
Rest for a minute, then slice into smaller pieces.
Spoon hummus into each bowl, top with chicken, and add a generous amount of cucumber, pepper, carrot, and cherry tomatoes.
Serve with warm pita or flatbread on the side.

Watch The Video

Recipe Tips

Good hummus makes or breaks this bowl — every brand tastes different, so use one you actually love.
No time to cook? Use leftover rotisserie chicken or turkey slices for a completely no-cook meal.
Warm the flatbread briefly in a frying pan, air fryer or oven before serving — it makes a real difference.
Store cooked chicken separately from the veg and hummus for up to 4 days; assemble bowls fresh.

Serving Suggestions

Keep it simple with warm pita, olives, pickles or fermented radish on the side — they all add a nice contrast to the creamy hummus. This is an easy one to pack for lunch too: just keep the chicken, veg and hummus in separate containers and assemble at the table.

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A quick, high-protein bowl of lemon and herb chicken, creamy hummus and crunchy veg — ready in 20 minutes. Find step-by-step photos and more recipe tips above.

Season the chicken tenderloins with salt, Italian seasoning and lemon juice, and toss to coat evenly.
Heat a large skillet or frying pan over medium-high heat. Spray with olive oil (about 1 teaspoon) and cook the chicken for 3-4 minutes on each side.
Remove from heat and let rest for a minute before cutting into smaller pieces.
To each bowl, add about ½ to ⅔ cup hummus, a third of the chicken (about 5 oz / 150 grams per serving), and a generous amount of cucumber, pepper, carrot sticks and cherry tomatoes.
Serve with pita or flatbread triangles, toasted or warmed briefly in the air fryer, oven or frying pan. Bread is optional but makes the meal more filling — nutrition below includes about 2 oz / 50 grams of flatbread per serving.

Nutrition: The nutrition label above is based on 1/2 cup hummus, 5-6 oz / 150 grams of chicken, veggies, and a 3 slices of flatbread (see photos) per serving.
Important Ingredient Tips: Hummus quality varies a lot between brands — go for one that’s smooth, creamy, and well-seasoned, or make your own.
Key Recipe Tips: No-cook version works well with leftover rotisserie chicken or turkey slices. Warm the flatbread before serving for the best texture.
Storage Tips: Store cooked chicken in an airtight container in the fridge for up to 4 days. Keep veg and hummus separate and assemble bowls fresh.
Make-Ahead Tips: Cook the chicken ahead and chop the veg up to 2 days in advance for quick assembly.
FAQs:
Can I make this vegetarian? Yes — skip the chicken and add extra hummus, chickpeas or falafel instead.
What’s the best hummus to use? Whatever you genuinely enjoy eating on its own — a smooth, garlicky, well-seasoned hummus makes the biggest difference here.

Keywords: chicken hummus bowl, hummus bowl, mediterranean hummus bowl, chicken hummus bowls

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