Who says hummus is only for vegetables and crackers? As I continue my journey towards weight loss, I try to find ways to eat less carb, but still have the food I love. Since I also rarely snack between meals, it’s difficult to fit hummus in my menu. Why not incorporate it in my meal?
To begin, I want to ensure I get enough lean protein in my meals and I am not about to give up on flavors! To put together this bowl, I start by marinating my chicken for at least 24 hours. Cut you chicken breast in bite size pieces and add them to a bowl. To your bowl add:
- 4 Tbsp of Olive oil
- 1 tsp of cumin powder
- 1 tsp of smoked paprika
- 1/4 tsp of red pepper flakes
- 3 finely chopped cloves of garlic
For the hummus, you have the choice, you can purchase all prepared store bought hummus or you can make your own. Making hummus is so easy that I prefer doing it myself. There are a variety of recipes out there that you can try… but I love making my roasted red pepper hummus for this bowl.
If you aren’t watching your carbs, I recommend pairing this hummus with my homemade tortilla chips
Time to cook your chicken! I use a very hot cast iron skillet, but you can use any skillet you have on hand.
Add olive oil and add your chicken, marinade and all, to your skillet. Resist the temptation to move your chicken around. You want to let is sizzle and properly cook before you turn it. Once you see the side of your chicken becoming white, that is when you want to flip it in the pan. Continue to process until your chicken if fully cooked.
Remove from skillet into a bowl and set aside.
Next, choose your veggie to add to your bowl.
I often will add avocados, or cucumbers with red onions. This week, I decided to add garlic roasted kale and shallots… because that is what I had in my fridge.
Quite easy, wash and dry your kale. In the same skillet you just cooked your chicken, add olive oil and start by your shallots. Cook them for about 5 to 10 minutes, or until translucent. Add your kale, salt and pepper and toss to coat well with the shallots. Add 2 cloves of garlic. Cook for a few minutes until garlic is fragrant and remove from heat and set aside.
Next, build your bowls!
Add around 1/4 cup of hummus at the bottom of your bowl (just like you would your rice in a poke bowl)
Next, top with your chicken on one side and your veggies on the other. I added shredded mozzarella I had left over in the fridge – feel free to add anything you think might be good in there.
Drizzle with a little olive oil and some parsley and your meal is ready.
If you These store well in sealable lunch bowls and make a very satisfying meal at the office… or anything meal of the week.
Who said low carb meals had to be boring? Not me! Enjoy!!
