This is the kind of dinner you throw together when you’re hungry, tired, and don’t want a sink full of dishes. Everything cooks fast, the flavors are familiar, and it works just as well eaten warm or packed for the next day.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Servings
2 generous bowls
Ingredients
Instructions
- Slice the chicken thinly so it cooks quickly.
- Heat the olive oil in a pan over medium heat and add the chicken.
- Season with cumin, smoked paprika, salt, and pepper, then cook until golden and cooked through.
- While the chicken cooks, dice the cucumber and tomato, and slice the onion thinly.
- Warm the rice briefly if needed.
- Spread the hummus across the bottom of two bowls.
- Add the rice, then pile on the chicken and raw vegetables.
- Finish with a squeeze of lemon juice and a final pinch of salt.
For the next day (lunchbox version)
Pack the hummus separately if you want the rice to stay fluffy.
This bowl holds up well overnight and tastes just as good cold, especially if you add the lemon just before eating.
Related recipes: Cheese Pancakes with Warm Raspberry Sauce, Pear & Blue Cheese Flat Tart, Quick Fruit Puff Pastry Cups
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