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Mediterranean Chicken & Hummus Bowls
The following recipe is a framework that leaves plenty of room for customization. Pick and choose what you like and feel free to eyeball the various amounts based on what looks good to you. I love the contrast of the warm chicken and grain with the cool, crisp veggies. That said the bowls are still rather tasty when all the ingredients are cold or room temperature.

Yield: 2 servings (recipe can easily be doubled or tripled as needed)
Ingredients
  • 1 cooked chicken breast half, sliced or cubed
  • 1-1/2 to 2 lightly packed cups baby spinach
  • 1 cup cooked quinoa (may substitute rice, couscous, or orzo)
  • 1/2 cup chopped cucumbers
  • 1/2 cup tomatoes, diced
  • 1/3 cup hummus
  • Optional add-ins: crumbled feta; pitted and chopped Kalamata olives; chopped avocado; minced red onion; chopped parsley; (Figure on a slightly rounded tablespoon of each add-in per serving, give or take based on personal preference.)
  • Optional for serving: a sprinkle of smoked paprika; lemon wedges; and/or a side of pita bread or chips
Instructions
  1. Divide the ingredients equally between two bowls, give everything a good stir, and enjoy!
Notes
  • When presentation matters, I like to layer the spinach first, and then make separate piles of quinoa and chicken. From there, I add the cucumbers and tomatoes, followed by a big spoonful of hummus in the center of the bowl. (Any sliced ingredients can be fanned out for a pretty look.) Finally, sprinkle with the optional add-ins and garnishes.
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