Chicken Hummus Power Bowls

Name: Chicken Hummus Power Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon olive oil; 2 teaspoons za'atar seasoning; 1 teaspoon kosher salt; 1 cup hummus; 2 cups cooked farro or quinoa; 1 English cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 cup Kalamata olives, halved; 1/4 cup crumbled feta cheese; Lemon juice and extra-virgin olive oil, for drizzling

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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A power bowl can either feel like a real meal or like somebody emptied six meal-prep containers onto one plate and called the chaos “wellness.” This one has a clear plan. Farro or quinoa forms the base, za’atar-seasoned chicken brings warm spice and protein, hummus adds creaminess, and cucumber, tomatoes, Kalamata olives, feta, lemon, and olive oil keep the whole thing bright and sharp.

Za’atar does a lot of the heavy lifting on the chicken. Its thyme, sumac, and sesame flavors pair naturally with hummus and feta, and a hot skillet gives the seasoned breasts enough browning to keep the bowl from tasting overly polite. Cook the chicken to 165°F, rest it five minutes, then slice. Letting the grain come closer to room temperature before assembly also improves the texture; refrigerator-cold farro has all the charm of a cup full of pebbles.

Arrange the components instead of mixing them into one beige situation, finish with lemon and your best olive oil, and you get a bowl with creamy, crunchy, salty, tangy, and savory elements in every few bites. It is healthy food that remembered humans enjoy contrast.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 boneless skinless chicken breasts
1 tablespoon olive oil
2 teaspoons za'atar seasoning
1 teaspoon kosher salt
1 cup hummus
2 cups cooked farro or quinoa
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, halved
1/4 cup crumbled feta cheese
Lemon juice and extra-virgin olive oil, for drizzling

Instructions

1Season chicken with za'atar, salt, and olive oil.
2Cook in a skillet over medium-high heat, 6 to 7 minutes per side, until golden and cooked through at 165°F. Rest 5 minutes, then slice. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
3Build bowls: farro on the bottom, a big dollop of hummus, then arranged sections of cucumber, tomatoes, olives, and sliced chicken.
4Top with feta, a squeeze of lemon, and a drizzle of good olive oil.

Nutrition Information

Estimated per serving: 1 of 4 servings.

640Calories

45 gProtein

69 gCarbohydrates

21 gTotal Fat

4 gSaturated Fat

11 gFiber

3 gTotal Sugars

1030 mgSodium

90 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Za'atar is the secret weapon — that blend of thyme, sumac, and sesame ties the whole Mediterranean flavor together.
Room-temperature bowls taste better than cold. Let the grain come to room temp before assembling.
Use the best olive oil you have for the finishing drizzle — you'll taste the difference.

Substitutions

chicken breasts → grilled lamb, falafel, or spiced chickpeas All are traditional Mediterranean protein options.

farro → quinoa, couscous, or brown rice Quinoa is lightest; couscous is fastest to cook.

hummus → baba ganoush or tzatziki Both change the flavor profile but work beautifully as the base.

Storage Instructions

Store components separately for up to 4 days. Assemble bowls fresh.

Make Ahead

Cook the chicken and grain ahead. Chop vegetables. Assemble when ready to eat.

Freezing

Do not freeze the assembled power bowls. The cooked chicken and grain can be frozen separately, then thawed in the refrigerator; add hummus, cucumber, tomatoes, olives, feta, lemon, and olive oil fresh.

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