The Anti-Inflammatory, High-Protein Dinner I Can’t Stop Making
My buddy Meghan texted me an EatingWell recipe link last month. She said, “I love, love, love this recipe.” “I know I’ve said that before, but it’s really excellent.”
Yes, she had, on multiple occasions. She would seem to text me each time she prepared Chicken Hummus Bowls, telling me how much her family enjoyed them. Her spouse would also like it, and in fact, he was the first to prepare it after spotting the dish in the EatingWell magazine from September 2020.
However, I had never cooked it for my family, even though I had created it and we always have the majority of the ingredients on hand. So I did at last. because then, it has been a regular part of our weekly dinner routine because our daughter declared it to be her new favorite meal.
These Chicken Hummus Bowls are really easy to prepare and highly customizable. Chunks of skinless, boneless chicken thighs are first marinated in a solution of olive oil, cumin, and paprika. The broiler cooks the chicken quickly. You can grill it if you’d like (I did).
You may prepare the other ingredients while the chicken cooks by chopping some parsley, slicing some cucumbers and onions, making a lemon-garlic vinaigrette, and halving some cherry tomatoes. That is all there is to it. Most of our meals are served in shallow bowls, and tonight is no different. I fill each with a heaping helping of hummus, then add the chicken and vegetables, garnish with parsley, and pour dressing over it. To ensure everyone can eat it all, I like to serve the meal with warm whole-wheat pita.
It is infinitely customizable, as I have indicated. You don’t enjoy chicken thighs. Cubes of extra-firm tofu or chunks of skinless, boneless chicken breasts or pork tenderloin also work well. You could also use any leftover cooked chicken; just reheat it with a little extra-virgin olive oil and marinade spices before adding it to the bowls. Almost any vegetable that you have on hand will do. If you are going to omit the cucumber, I suggest adding at least one crunchy vegetable for texture; thinly sliced bell pepper or shredded romaine or cabbage would be delicious options.
Hummus and chicken combine to provide 31 grams of protein per dish. For my family as a whole, eating enough protein is essential. Our daughter competes in multiple sports, and my husband trains for a bike race by riding almost 100 miles a week, both of which depend on protein to maintain strong muscles. In addition, I’m attempting to reduce my weight to help my cholesterol. Additionally, the cherry tomatoes and hummus have components that can reduce inflammation. While there are instances when inflammation is beneficial—it can aid in the healing of wounds, for example—chronic inflammation has been connected to conditions like diabetes and cancer.
How about tonight’s dinner? Of course, chicken hummus bowls! I hope you give them a try if you haven’t already. Remember to rate and review the recipe as well; I’m interested to know what you think.
