Pesto Chicken & Beet Hummus Bowl
A vibrant and nutritious meal featuring pesto-marinated chicken, roasted golden beets, and creamy beet hummus, perfect for busy weeknights or a light lunch.
Ingredients
Main Ingredients
- 2 pieces Pesto-marinated chicken slices Marinate chicken in pesto for at least an hour before cooking.
- 2 medium Roasted golden beets Roast until tender.
- 1 cup Beet hummus You can make your own or use store-bought.
- 1/2 cup Shaved fennel Fresh and adds a nice crunch.
- 1/4 cup Sliced green olives Adds a briny flavor.
- 2 tablespoons Toasted pine nuts Toast in a dry skillet for enhanced flavor.
- 1/4 cup Garlic labneh You can use store-bought or homemade.
- to taste Sea salt For seasoning.
Instructions
Preparation
- Layer a generous amount of beet hummus at the bottom of your bowl.
- Add the pesto-marinated chicken slices along with roasted golden beets on top.
- Top with shaved fennel and sliced green olives.
- Finish with garlic labneh and sprinkle toasted pine nuts for crunch.
Serving
- Serve immediately for the freshest taste, optionally with warm pita bread or a light salad.
- Drizzle with olive oil or balsamic glaze for added flavor and presentation.
Notes
Store leftovers in an airtight container for up to 2 days. For best flavor, marinate chicken in pesto for at least an hour. Experiment with different hummus flavors and ingredients.