Chicken Hummus Rice Bowls with Cabbage and Tomato
Warm chicken and brown rice with crisp cabbage, cherry tomatoes, hummus, lemon, and oregano for a bright, filling dinner bowl.
- Calories
- 650
- Protein
- 42g
- Carbs
- 72g
- Fat
- 21g
Per serving
Ingredients
For 4 servings · 35 min total
- cooked chicken breastsliced20 oz
- brown rice1 1/4 cup
- cabbagethinly sliced16 oz
- cherry tomatohalved12 oz
- hummus8 tbsp
- lemon juice4 tbsp
- light olive oil4 tsp
- dried oregano1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Thinly slice the cabbage, halve the cherry tomatoes, and slice the chicken breast. Mix the lemon juice, olive oil, oregano, kosher salt, and black pepper in a small bowl.
- 2Rinse the brown rice, add it to a saucepan with water according to the package directions, and bring it to a boil. Cover, reduce the heat, and simmer until the grains are tender and the liquid is absorbed, usually 35-45 minutes. Let it stand covered until fluffy and no longer wet.
- 3Warm the cabbage in a skillet over medium heat for 3-4 minutes, stirring, until slightly softened but still crisp-tender. Add the cherry tomatoes and cook for 1-2 minutes, until warmed and just beginning to soften.
- 4Add the sliced chicken breast and the lemon mixture to the skillet. Stir for 3-4 minutes, until the chicken is steaming hot throughout and reaches 165°F (74°C) when checked with an instant-read thermometer.
- 5Divide the rice between bowls. Top with the warm chicken and vegetables, then spoon the hummus over the top and finish with a little black pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.