These ultra-flavorful Chicken Hummus Bowls are the perfect, nourishing weeknight meal, lunch, or meal prep! They combine juicy seasoned chicken, creamy hummus, fresh vegetables, and simple Mediterranean flavors into a satisfying bowl that’s both healthy and incredibly delicious.

These bowls are naturally gluten-free, full of protein, and super customizable. Whether you’re making lunch for the week, a quick weeknight dinner, or a balanced meal after a workout, this Mediterranean chicken hummus bowl delivers big flavor with simple ingredients (seriously, I want them every day)!

Why You’ll Love These Chicken Hummus Bowls

High-protein and nutrient-dense: balanced with protein, fiber, and healthy fats
Naturally gluten-free and easy to customize
Ready in about 30 minutes
Perfect for meal prep lunches or dinners
Packed with fresh flavors

Recipe video

Ingredients You’ll Need

Scroll to the recipe card below for the full measurements/steps! This recipe uses simple, wholesome ingredients that come together for a vibrant (and ultra-delicious) balanced bowl!

For the Chicken

Boneless, skinless chicken breast or thighs
Olive oil
Garlic powder
Paprika
Ground cumin
Salt and black pepper
Lemon juce/zest
Harissa paste & honey (this is optional, but adds tons of flavor!)

For the Bowl

Hummus (store-bought or homemade)
Sweet potatoes (or regular potatoes)
Cherry tomatoes
Cucumber, diced
Red onion, thinly sliced
Fresh parsley or dill
Optional: feta cheese or olives

How to Make Chicken Hummus Bowls

Scroll to the recipe card below for the full measurements/steps!

Step 1: Season the Chicken

In a bowl, toss chicken with olive oil, garlic powder, paprika, cumin, salt, pepper, and lemon juice.

Step 2: Cook the Chicken & potatoes

Peel & cube your sweet potatoes. Toss with olive oil, salt, and pepper to taste. Place them in the air fryer alongside the chicken and cook at 370-degrees for 10 minutes. Flip the chicken and cook for an additional 4-8 minutes, or until the internal temperature reaches 160-degrees. For extra moist chicken, tent the chicken with foil and allow to rest for 5 minutes before serving. Alternatively, you can bake it or pan fry!

Step 3: Prepare the veggies

Thinly slice the cucumbers and onions (I like to use a mandolin!). Chop the tomatoes.

Step 4: Make the tahini sauce

Simply blend everything in a blender, starting with less water. Taste & adjust as needed. If you want it thinner, add a splash more of water. Store in an air-tight container.

Step 5: Assemble the Bowl

Add a layer of hummus to the bottom of your bowl. Top the base with sliced chicken, sweet potatoes, cucumber, tomatoes, and red onion.

Variations to Try

Low-Carb Chicken Hummus Bowl

Skip the grains and serve over cauliflower rice or greens.

Spicy chicken bowl

Rub two tablespoons of harissa on the chicken prior to cooking, add chili flakes to the tahini sauce, or use spicy hummus.

Vegan Hummus Bowl

Replace the chicken with roasted chickpeas, falafel, or tofu!

Meal Prep Tips

Chicken hummus bowls are excellent for meal prep.

If okay eating them chilled, simply prepare the bowls and store in an air-tight container! Store dressing separate.
Store components separately if possible (I.E. store sauce in a container, store chopped veggies in a container, store chicken in it’s own container, etc).
If you’re going to want to heat other elements (chicken and grains if using) keep hummus and fresh veggies in a small container to add just before eating.
These bowls last 4 days in the refrigerator.

When ready to eat, simply reheat the chicken and grain base, then add fresh toppings although it’s great chilled, too!

What to Serve with Chicken Hummus Bowls

These bowls are satisfying on their own, but they pair well with:

Warm pita bread
Mediterranean cucumber salad
Roasted vegetables
Pickled red onions, olives, or feta!

More healthy recipes to try

Chicken Hummus Bowls

Print Recipe Pin Recipe

Prep Time 15

Servings 3 -4

Ingredients

chicken breast & sweet potatoes

2 chicken breasts
2 tbsp olive oil
2 tbsp harissa paste
1 tbsp honey
1 tbsp lemon zest
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin
pinch of sea salt
1-2 large sweet potatoes

Tahini sauce

1/4 cup tahini
2 tbsp maple syrup
1 tbsp lemon juice
2 garlic cloves
1/8 tsp sea salt
2-3 cold water *more as needed

For the bowls

1 cucumber, thinly sliced
1/2 red onion, thinly sliced (or use pickled red onions!)
1/2 cup grape tomatoes, halved
hummus
microgreens (optional but SO nutrient dense!)

Instructions

In a bowl, toss chicken with all the spices, lemon, oil, honey and harissa. Lay out on the air fryer baking sheet or in basket. Peel & cube the sweet potatoes. Toss in a drizzle of olive oil, salt, & pepper. Add them along side the chicken
Place in the air fryer and cook at 370-degrees for 10 minutes. Flip the chicken and cook for an additional 4-8 minutes, or until the internal temperature reaches 160-degrees. For extra moist chicken, tent the chicken with foil and allow to rest for 5 minutes before serving. Alternatively, you can bake it or pan fry!
The sweet potatoes should be baked through and crisp to your liking . If needed, you can fry them for a bit longer.
Thinly slice the cucumbers and onions (I like to use a mandolin!). Chop the tomatoes.
Tahini sauce: Simply blend everything in a blender. Taste & adjust as needed. Store in an air-tight container.
Add a layer of hummus to the bottom of your bowl. You can add some rice, quinoa, or cauliflower rice as well to bulk it up (but optional!). Top the base with sliced chicken, cucumber, tomatoes, and red onion.
Step 2: Cook the ChickenStep 3: Prepare the veggiesStep 4: Make the tahini sauceStep 5: Assemble the Bowl

Notes

Mandolin slicer i use!

Meal prep tips:

If okay eating them chilled, simply prepare the bowls and store in an air-tight container! Store dressing separate.
Store components separately if possible (I.E. store sauce in a container, store chopped veggies in a container, store chicken in it’s own container, etc).
If you’re going to want to heat other elements (chicken and grains if using) keep hummus and fresh veggies in a small container to add just before eating.
These bowls last 4 days in the refrigerator.