Ingredients
Scale
Chicken Marinade:
- 1.5 lb boneless skinless chicken thighs (or breast)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground pepper
- If you have it: 1/4 tsp cardamom
Vegetables:
- 1 medium zucchini, diced
- 2 bell peppers (color of choice), diced
- 1 medium red onion, diced
- sea salt, garlic powder and oil as needed
To serve:
- 1 cup hummus (plain or garlic)
- 2 cups cooked or 1 cup dry couscous (or quinoa to make it GF)
- 1/2 cup feta cheese
- 1/4 cup chopped cilantro
Instructions
- Marinate chicken by whisking together all marinade ingredients and coating chicken in it entirely. Place in a covered container in the fridge for 1 hour to overnight.
- Remove chicken from refrigerator 10-15 minutes prior to cooking to bring closer to room temperature.
- Preheat oven to 400. Toss vegetables in a generous drizzle of oil, sea salt and garlic powder. Spread over a large sheet pan. Roast in preheated oven for 15 minutes.
- While vegetables are cooking, heat a heavy-bottom skillet (I like cast iron) to medium-high.
- Sear chicken for 2-3 minutes per side, until a light crust forms. When 15 minutes is up on the vegetables, remove from oven, toss and place seared chicken in the middle of the pan.
- Continue to roast for 12-15 minutes, until vegetables are cooked and chicken is cooked through (internal temperature reaches 165 and/or juices run clear). Let rest 5 minutes before serving. While chicken is cooking, cook couscous or quinoa according to package directions.
- To serve: Assemble each bowl with 1/4 cup hummus and 1/2 cup couscous. Divide chicken (I like to slice, first) and vegetables between bowls. Top with feta if desired.