Hummus Bowls with Roasted Chicken and Cauliflower

Name: Hummus Bowls with Roasted Chicken and Cauliflower
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 6 tbsp Extra Virgin Olive Oil (6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling); 1 tbsp Baharat (1 tablespoon baharat); 2 tsp Table Salt (2 teaspoons table salt, divided); 1 ¼ lb Cauliflower (1¼ pounds cauliflower florets, cut into 2-inch pieces); 2 cup Red Cabbage (2 cups thinly sliced red cabbage); 1 tbsp Lemon Juice (1 tablespoon lemon juice); ½ piece English Cucumber (½ English cucumber, cut into ½-inch dice); 2 pieces Roma Tomato (2 plum tomatoes, cut into ½-inch dice); 2 cup Hummus (2 cups hummus); ¼ cup Mint (¼ cup chopped fresh mint)

Hummus Bowls with Roasted Chicken and Cauliflower - Main Courses (Middle Eastern)

45 minMiddle Eastern

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil. Combine chicken, 2 tablespoons oil, baharat, and 1 teaspoon salt in large bowl. Arrange chicken in single layer on half of prepared sheet and broil for 5 minutes. Combine cauliflower, 2 tablespoons oil, and ½ teaspoon salt in clean large bowl. Spread cauliflower on empty half of sheet. Broil until cauliflower is well browned and tender and chicken registers at least 175 degrees, 10 to 12 minutes. Let rest for 5 minutes.
2Meanwhile, combine cabbage, lemon juice, ¼ teaspoon salt, and remaining 2 tablespoons oil in now-empty bowl. Combine cucumber, tomatoes, and remaining ¼ teaspoon salt in second bowl.
3Cut chicken into bite-size pieces. Spread hummus over bottoms of individual serving bowls. Top with piles of chicken, cauliflower, cabbage, and tomato mixture. Drizzle with extra oil and sprinkle with mint. Serve.