Description
These 30-minute Mediterranean Chicken Bowls feature perfectly spiced ground chicken cooked with aromatic herbs and spices, served over fluffy rice with a creamy spicy roasted red pepper feta sauce. Topped with fresh cucumbers, pickled red onions, roasted chickpeas, and garnished with fresh herbs and crumbled feta, these bowls offer a wholesome, flavorful, and protein-packed meal perfect for meal prep or a quick weeknight dinner.
Ingredients
Scale
Spiced Ground Chicken
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken (or turkey, beef, or lamb)
- ½ medium to large yellow onion, finely diced
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon dried thyme
- Freshly ground black pepper, to taste
Serving
- 2 cups cooked rice (jasmine or brown rice recommended)
- 1 cup roasted chickpeas (Biena brand preferred) or rinsed and drained regular chickpeas
- 4 Persian cucumbers, halved lengthwise and sliced
- Pickled red onion, as desired
- Warm torn pita bread, for scooping
Spicy Roasted Red Pepper Feta Dip
- ½ batch of Spicy Roasted Red Pepper Feta Dip (prepared separately)
To Garnish
- Extra-virgin olive oil, for drizzling
- Extra crumbled feta cheese
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Spicy Roasted Red Pepper Feta Sauce: Follow the recipe for the Spicy Roasted Red Pepper Feta Dip and set aside half the batch to use for this bowl recipe, reserving the rest for another use or snacking.
- Cook the spiced ground chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 to 5 minutes, stirring occasionally, until softened. Push the onions to the edges of the skillet and add the ground chicken. Break apart the meat using a wooden spoon or meat masher, mixing the onions in. Season the chicken evenly with salt, garlic powder, cumin, oregano, paprika, turmeric, dried thyme, and a generous amount of freshly ground black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
- Assemble the bowls for serving: In a shallow bowl, spoon a generous scoop of the spicy feta sauce to one side. Place about ½ cup cooked rice on the other side. Top part of the feta sauce with ¼ cup roasted chickpeas and add a scoop of the spiced ground chicken over the rice. Add sliced cucumbers and pickled red onions on top. Drizzle with extra virgin olive oil, sprinkle with crumbled feta, fresh mint leaves, and chopped parsley. Serve with warm torn pita bread for scooping and enjoy immediately.
Notes
- Use ground turkey, beef, or lamb as variations instead of chicken to suit your taste preference.
- The spicy roasted red pepper feta dip adds a creamy and tangy flavor—make sure to prepare it ahead or use store-bought for convenience.
- Roasted chickpeas add crunch and protein but feel free to use regular canned chickpeas if preferred.
- Warm pita bread complements the bowl perfectly for scooping and adding texture.
- This recipe is excellent for meal prep; store components separately and assemble before eating for the best texture and flavor.
Nutrition
- Serving Size: 1 bowl (without pita)
- Calories: 637 kcal
- Sugar: 7.6 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 59.1 g
- Fiber: 10.8 g
- Protein: 38 g
- Cholesterol: 80 mg
