Hummus bowls layered with quinoa, roasted shawarma chicken, vegetables, feta, and fresh herbs.

1 ½ pounds boneless, skinless chicken thighs

1 cup hummus

1 ½ cups cooked quinoa

¼ cup crumbled feta

For the shawarma marinade:

2 tablespoons olive oil

1 tablespoon honey

Juice of ½ lemon

3 cloves garlic, finely chopped

1 ½ teaspoons ground cumin

1 ½ teaspoons smoked paprika

¾ teaspoon ground cinnamon

¾ teaspoon ground ginger

¾ teaspoon dried oregano

¾ teaspoon ground turmeric

Optional: ¼–½ teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon ground black pepper

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1. Place the chicken in a dish or bag and add marinade ingredients. Coat well and refrigerate for 2 hours to 3 days.

2. Heat oven to 425°F. Place chicken on a lined sheet and roast 15–18 minutes.

3. Slice chicken and broil 4–5 minutes until lightly browned.

4. Assemble bowls with hummus, quinoa, chicken, vegetables, feta, and herbs. Finish with lemon juice and olive oil.

Use cucumbers, cabbage, or pickled onions for crunch. Marinate chicken longer for deeper flavor.