Description
These 30-Minute Mediterranean Chicken Bowls are a flavorful and protein-packed meal featuring spiced ground chicken, a spicy roasted red pepper feta dip, roasted chickpeas, fresh cucumbers, pickled red onion, and warm pita for scooping. Perfect for a quick, delicious dinner or meal prep.
Ingredients
Scale
Spicy Roasted Red Pepper Feta Dip
- ½ batch Spicy Roasted Red Pepper Feta Dip
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
- 2 cups cooked rice (jasmine or brown rice)
- 1 cup roasted chickpeas (or rinsed and drained regular chickpeas)
- 4 Persian cucumbers, halved lengthwise and sliced
- Pickled red onion
- Warm torn pita bread, for scooping
To Garnish
- Extra-virgin olive oil, for drizzling
- Extra feta, crumbled
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Sauce: Make the Spicy Roasted Red Pepper Feta Sauce following the recipe instructions. Use only half the batch for these bowls and save the rest for snacking.
- Cook the Chicken: Heat 2 tablespoons of 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 pan edges, add the ground chicken, and break it apart with a wooden spoon while mixing in the onions. Season the chicken with kosher salt, garlic powder, cumin, oregano, paprika, turmeric, dried thyme, and freshly ground black pepper. Cook for 5 to 7 minutes until fully cooked and no longer pink.
- Assemble the Bowls: Scoop a generous portion of the feta sauce onto one side of a shallow bowl. Add ½ cup cooked rice beside the sauce. Top part of the sauce and rice with ¼ cup roasted chickpeas and place a scoop of the spiced ground chicken in the center. Arrange sliced cucumbers and pickled red onion on top.
- Garnish and Serve: Drizzle extra olive oil over the bowl, add crumbled feta, fresh mint leaves, and chopped parsley. Serve warm pita bread torn into pieces on the side for scooping and enjoy immediately.
Notes
- For a vegetarian version, substitute ground chicken with spiced crumbled tofu or tempeh.
- Use brown rice for a nuttier flavor and additional fiber.
- Roasted chickpeas add a nice crunch but regular chickpeas work too.
- Pickled red onions can be made ahead of time or store-bought for convenience.
- Keep extra feta sauce refrigerated and consume within 3 days for best freshness.
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: 19 g
- Trans Fat: 0 g
- Carbohydrates: 59.1 g
- Fiber: 10.8 g
- Protein: 38 g
- Cholesterol: 85 mg
