You know those days when you need something delicious, wholesome, and ready in under 30 minutes? That’s how my love affair with this chicken bowl with hummus and olives began. Last summer, during a particularly chaotic week of juggling work deadlines and family commitments, I threw together these Mediterranean-inspired flavors out of sheer desperation—and it instantly became my go-to lifesaver. The creamy hummus, briny olives, and juicy chicken over fluffy quinoa just clicked in the most satisfying way. I’ve made this bowl every Thursday since—it’s become my weekly reset button when life gets too busy but my stomach demands something worthy!
Why You’ll Love This Chicken Bowl with Hummus and Olives
Honestly, I can’t think of a single reason not to fall in love with this bowl—it checks all the boxes for a perfect meal when you’re craving something fast, filling, and bursting with flavor. Here’s why it’s become my absolute go-to:
- Quick & Easy: From fridge to bowl in 25 minutes flat. Even on my busiest days, I can whip this up while answering emails (true story—I’ve done it).
- Protein-Packed Punch: Between the juicy chicken and creamy hummus, this bowl keeps me full for hours—no 3pm snack attacks!
- Mediterranean Magic: The combo of briny olives, fresh parsley, and warm spices transports me straight to a Greek seaside taverna (minus the airfare).
- Totally Yours to Customize: Swap quinoa for couscous, add roasted red peppers, or drizzle with zesty lemon—it’s the most forgiving recipe in my rotation.
Trust me, once you try it, you’ll be as obsessed as I am!
Ingredients for Chicken Bowl with Hummus and Olives
Okay, let’s gather the good stuff! I love how simple this ingredient list is—most of these things are probably already in your kitchen. I’ve split it into two parts to keep things organized, just like how I prep when I’m making this bowl (which is basically every Thursday night at this point).
For the Chicken
- 2 boneless, skinless chicken breasts – about 6 oz each (trust me, weighing them helps cook evenly!)
- 1 tbsp olive oil – the good stuff you’d drizzle on salad
- ½ tsp salt – I use kosher salt for better flavor distribution
- ¼ tsp black pepper – freshly ground if you can!
For the Bowl
- ½ cup hummus – homemade or store-bought, but get the creamy kind
- ¼ cup pitted olives – I mix kalamata and green for color
- 1 cup cooked quinoa – cooled slightly (leftover quinoa works great here)
- 1 cup chopped cucumber – about ½ inch dice, no need to peel
- ¼ cup chopped parsley – flat-leaf Italian variety has the best flavor
See? Nothing fancy, just fresh ingredients that play so well together. The parsley might seem optional, but don’t skip it—that fresh green pop makes all the difference!
How to Make Chicken Bowl with Hummus and Olives
Alright, let’s get cooking! This chicken bowl comes together so fast you’ll think you’ve got Mediterranean magic in your skillet. I’ve made this dozens of times, and here’s exactly how I do it—with all my little tricks for perfect chicken and bowl assembly that’ll make you feel like a pro.
Seasoning and Cooking the Chicken
First things first—that chicken needs love! I pat the breasts dry with paper towels (this helps them get that gorgeous golden crust). Sprinkle both sides evenly with salt and pepper—don’t be shy here, this is your flavor foundation!
Now, heat your skillet over medium heat for a full minute before adding the oil. This is crucial—a properly preheated pan means no sticking and perfect browning. Add the oil and swirl it around until it shimmers like a summer mirage.
Gently lay the chicken in the pan. Hear that sizzle? Music to my ears! Cook for 6-7 minutes per side—no peeking! That first flip should reveal a beautiful golden crust. If you’re unsure about doneness, an instant-read thermometer should read 165°F at the thickest part.
The Art of Resting
Here’s where most people mess up—they slice right into that chicken! Resist the urge, my friend. Transfer the chicken to a plate and let it rest for 5 minutes. This lets the juices redistribute, ensuring every bite stays succulent. I use this time to assemble the other bowl components.
Assembling Your Masterpiece
Now the fun part! Divide the quinoa between two bowls—I like to make a little well in the center for the hummus. Slice the rested chicken against the grain (this keeps it tender) and arrange it artfully around the hummus.
Scatter those glorious olives and crisp cucumber pieces over everything. Finish with a generous sprinkle of parsley—it’s not just garnish, that fresh herbal note ties everything together beautifully!
Pro tip from my many trials: if you’re meal prepping, keep components separate until serving. The hummus makes a great “glue” to hold everything together when you’re ready to eat. Want more chicken inspiration? Check out my roasted chicken thighs recipe for another quick protein option!
Tips for the Perfect Chicken Bowl with Hummus and Olives
After making this bowl more times than I can count (seriously, my friends joke I should open a food truck), I’ve picked up some game-changing tricks that take it from good to “can I have your recipe?” amazing. Here are my absolute must-dos:
Homemade Hummus Makes All the Difference
I know store-bought hummus is convenient, but hear me out—when you whip up a quick batch at home, the flavor is incomparable. My secret? A splash of ice-cold water while blending makes it impossibly creamy. Even if you just make it once, you’ll taste the difference!
Quinoa Swap? Try Toasted Couscous
While quinoa’s great, sometimes I crave something different. Toasted pearl couscous adds this wonderful nutty flavor and chewy texture that pairs beautifully with the creamy hummus. Just toast it dry in a pan first—it’ll smell like popcorn when it’s ready!
The Lemon Squeeze You Didn’t Know You Needed
Right before serving, a generous squeeze of fresh lemon over everything wakes up all the flavors. The acidity cuts through the richness of the hummus and makes the olives pop. I keep a lemon on my counter just for this bowl!
Crispy Chicken Skin for Extra Texture
If you’re using chicken thighs instead of breasts (which I often do), leave the skin on! Cook it skin-side down first until golden and crispy—that crunch against the creamy hummus is pure magic. Just pat the skin dry first for maximum crispiness.
Variations to Try
One of my favorite things about this chicken bowl is how easily it adapts to whatever I’m craving or have in the fridge. Here are the variations I make most often—each one feels like a whole new meal!
Roasted Veggie Power Bowl
When I want to pack in more veggies, I roast a tray of zucchini, bell peppers, and red onions while the chicken cooks. The caramelized edges add such depth! Just toss them with olive oil, salt, and a pinch of oregano at 425°F for 20 minutes. Pile them right on top—the hummus makes the perfect creamy base for all those roasted flavors.
Turkey & Harissa Twist
For something different, I’ll swap the chicken for ground turkey seasoned with cumin and smoked paprika. Then I drizzle everything with spicy harissa—just a teaspoon mixed into the hummus gives the whole bowl this incredible warm kick. If you love Mediterranean flavors, you’ve got to try my Mediterranean chicken orzo next—it’s got that same vibrant spice profile!
Lemon-Garlic White Bean Version
On meatless days, I mash cannellini beans with lemon zest, garlic, and olive oil instead of hummus. Top with extra olives, cherry tomatoes, and a big handful of arugula—the peppery greens balance the creamy beans perfectly. It’s so satisfying, you won’t even miss the chicken!
Serving Suggestions
Oh, let me tell you how I love to serve this chicken bowl—it’s all about creating that perfect Mediterranean feast vibe! I always pair it with warm, pillowy pita bread (toasted just until it puffs up) for scooping up every last bit of hummus. A simple Greek salad with crisp lettuce, tomatoes, and feta makes the perfect side—the tangy dressing cuts through the richness beautifully. And if I’m feeling fancy? A chilled glass of crisp Assyrtiko or Sauvignon Blanc turns this quick bowl into a proper dinner party. Trust me, it’s the little touches that make this meal feel special!
FAQ About Chicken Bowl with Hummus and Olives
Can I use store-bought hummus?
Absolutely! While I swear by homemade hummus, a good-quality store-bought one works perfectly in a pinch. Just go for the creamy classic version—none of those flavored varieties. My test kitchen secret? Stir in a drizzle of olive oil and a pinch of paprika to wake up the flavor!
How to store leftovers?
Here’s my game plan: Store components separately! The chicken keeps beautifully for 3 days in the fridge, but hummus turns bowls soggy if assembled. I put everything in meal prep containers and mix just before eating. Warm the chicken slightly and BOOM—fresh as day one!
Can I make it vegetarian?
Totally! My favorite swap is roasted chickpeas—toss them with olive oil and the same spices you’d use on chicken. They get crispy in the oven and give that same protein punch. Bonus: the hummus feels right at home with its chickpea cousins!
Nutritional Information
Okay, let’s talk numbers—but remember, these are just estimates! Your exact counts might vary depending on your hummus brand or how much olive oil you use (I definitely eyeball that sometimes). Here’s the breakdown per bowl, based on my typical portions:
- Calories: Around 450 – enough to keep you full without weighing you down
- Protein: A solid 35g – thanks to that chicken and hummus combo!
- Carbs: About 35g – mostly from the quinoa and hummus
- Fat: 18g – the good kind from olive oil and olives
Not too shabby for something that tastes this indulgent, right? And hey—with all those veggies and whole grains, you’re getting fiber, vitamins, and minerals too. That’s what I call a win-win meal!
Ready to Make This Chicken Bowl?
Alright, my fellow food adventurer—your kitchen is calling! I can practically hear those chicken breasts sizzling already. Give this bowl a whirl and let me know how it turns out (I’m betting it’ll be love at first bite). And hey, if you do make it, drop a rating below—I live for those “you saved my dinner!” comments. Now go forth and assemble your masterpiece!
Chicken Bowl with Hummus and Olives
Ingredients
Equipment
Method
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until fully cooked.
- Let the chicken rest for 5 minutes, then slice it.
- Divide the cooked quinoa between two bowls.
- Top each bowl with sliced chicken, hummus, olives, cucumber, and parsley.