This bowl is one of my favorite “assembled not cooked” meals for busy days. When you spend all day feeding a family, sometimes lunch needs to be fast, fresh, and built from ingredients already hanging out in the fridge. This recipe is exactly that. It’s packed with protein, vegetables, and flavor, but it comes together in just a few minutes.

I especially love recipes like this for using leftover chicken thighs from my loaf pan chicken recipe. The hummus makes it feel hearty and satisfying, while the crunchy vegetables and lemon vinaigrette keep everything bright and fresh. This is also one of those meals that reminds me why keeping cooked protein in the fridge changes everything.

Single Serve Hummus Chicken Bowl

Servings 1 serving

Prep Time 5

Total Time 5

Print Recipe

Ingredients

1 2.5oz package hummus
reheated chicken-about 1 cup I like to use chicken thighs
chopped lettuce
chopped cucumbers
chopped tomatoes
chopped red onion
chopped olives

Lemon Vinaigrette Dressing

2 tablespoons fresh lemon juice
4 tablespoons olive oil
1 teaspoon Dijon mustard optional, but helps emulsify
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder

Instructions

Layer the ingredients as listed through the olives.
Mix the vinaigrette dressing and pour on top.

Notes

***this is also excellent with a layer of cooked quinoa, fresh chick peas, or some feta sprinkled on top!***

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below.

Single Serve Hummus Chicken Bowl