Description
These 30-Minute Mediterranean Chicken Bowls feature spiced ground chicken, cooked rice, roasted chickpeas, fresh cucumbers, and a flavorful spicy roasted red pepper feta sauce. Perfect for a quick, protein-packed dinner or meal prep, served with warm pita and fresh herbs for a vibrant Mediterranean-inspired meal.
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
For Serving
- ½ batch Spicy Roasted Red Pepper Feta Dip
- 2 cups cooked rice (jasmine or brown rice recommended)
- 1 cup roasted chickpeas (or regular rinsed and drained chickpeas)
- 4 Persian cucumbers, halved lengthwise and sliced
- Pickled red onion, to taste
- Warm torn pita bread, for scooping
To Garnish
- Extra-virgin olive oil, for drizzling
- Crumbled feta cheese, to taste
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Feta Sauce: Make the Spicy Roasted Red Pepper Feta Dip according to the recipe instructions. Use half the batch for the bowls and save the remainder for later snacking.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 to 5 minutes until softened. Push the onions to the edges of the pan, then add the ground chicken. Break the meat apart with a wooden spoon, mixing it with the onions. Season with salt, garlic powder, cumin, oregano, paprika, turmeric, dried thyme, and freshly ground black pepper. Cook for 5 to 7 minutes until the chicken is fully cooked and no longer pink.
- Assemble the Bowls: In a shallow bowl, add a generous scoop of the feta sauce on one side. Place ½ cup of 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 in the center. Garnish with sliced cucumbers, pickled red onion, a drizzle of olive oil, crumbled feta, fresh mint leaves, and chopped parsley.
- Serve: Serve the bowls with warm torn pita bread for scooping and enjoy your flavorful Mediterranean meal.
Notes
- This recipe makes a great meal prep option with protein-packed ingredients that stay delicious when stored.
- Substitute ground turkey, beef, or lamb for the chicken to vary flavors according to preference.
- If you don’t have pickled red onion, thinly sliced red onion can be used as a fresh alternative.
- Use jasmine rice for a fragrant base or brown rice for added fiber and a nuttier taste.
- Warm the pita bread before serving for the best texture and flavor.
- Extra roasted chickpeas add a wonderful crunch and additional protein.
Nutrition
- Serving Size: 1 bowl (without pita)
- Calories: 637 kcal
- Sugar: 7.6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 59.1 g
- Fiber: 10.8 g
- Protein: 38 g
- Cholesterol: 95 mg
