hummus bowls with chicken shwarma

the mix of flavors in this dish work so incredibly well together. it's delicious AND healthy! from playswellwithbutter.com.

ingredients for the bowls:

• 1 ½ pounds boneless, skinless thighs (see Recipe Notes for plant-based substitute)
• 1 cup hummus (see Recipe Notes)
• 1 ½ cups cooked quinoa (½ cup dry cooked according to package directions)
• ¼ cup feta, crumbled
• for serving, as desired: thinly sliced cucumbers, shredded cabbage, extra virgin olive oil, lemon wedges, thinly sliced basil, pickled red onions, warm pita or naan, etc.

ingredients for the marinade:

• 2 tablespoons olive oil
• 1 tablespoon honey (or pure maple syrup or agave)
• ½ lemon, juiced
• 3 cloves garlic, finely chopped or grated
• 1 ½ tsp ground cumin
• 1 ½ tsp smoked paprika
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon dried oregano
• ¾ teaspoon ground turmeric
• optional: ¼ – ½ teaspoon cayenne pepper, as desired
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

directions:

Marinate the chicken: Place the chicken in a large Ziplock bag or baking dish. Add the olive oil, honey (or maple), lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, kosher salt, & ground black pepper. Toss to combine, coating the chicken evenly in the shawarma marinade. Marinate in the refrigerator for at least 2 hours, or up to 3 days.

Preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 4-6 inches under the broiler. Line a baking sheet with foil for easy clean up & set aside.

Roast the chicken shawarma: Transfer the chicken to the prepared baking sheet, shaking off any excess marinade. Bake on the center rack for 15-18 minutes, depending on the thickness of your chicken thighs. The chicken should be nearly cooked through. Remove the chicken from the oven, meanwhile preheat the broiler. As the broiler preheats, thinly slice the chicken. Transfer the sliced chicken back onto the baking sheet. Place the baking sheet under the broiler. Broil 4-5 minutes, turning the pan halfway through, until the chicken shawarma is browned & caramelized.

Assemble the hummus bowls: Add a large spoonful of hummus to the bottom of a large, shallow bowl. Use the back of a spoon to swoop the hummus across the bottom of the bowl. Add in the quinoa & chicken shawarma or veggie shawarma. Finish with pickled red onions, thinly sliced cucumbers, shredded cabbage, crumbled feta, and a sprinkling of fresh basil, & other toppings as desired. Serve immediately with a spritz of lemon and a drizzle of extra virgin olive oil as desired. Enjoy!