Oh, you are going to absolutely love this Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe — it’s one of my favorite quick dinners that brings together bold, fresh flavors with an easy, comforting prep. When I first made this, the combination of juicy spiced chicken, creamy roasted red pepper feta sauce, and bright crunchy veggies just blew me away. You’ll find that it’s so satisfying and perfect for weeknights when you want something tasty but not complicated.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 30 minutes, perfect for busy weeknights when time is tight.
- Vibrant Flavors: The spiced chicken paired with zingy feta dip creates a Mediterranean explosion for your taste buds.
- Customizable: Swap proteins or change up veggies and sides easily to fit your pantry or preferences.
- Family Favorite: My family goes crazy for this recipe — it’s a crowd-pleaser every time!
Ingredients You’ll Need
For this Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe, you want ingredients that balance warm spices, fresh herbs, and creamy, tangy accents—the hallmarks of true Mediterranean comfort food. Grab some good quality olive oil and fresh herbs, and you’re already halfway there!
- Extra-virgin olive oil: This is your flavor base, so use something fresh and fruity for best results.
- Ground chicken: Lean and mild, it holds the spices beautifully. You can also try turkey, beef, lamb if you want more richness.
- Yellow onion: Adds sweetness and depth; finely diced helps it melt into the chicken.
- Spices (salt, garlic powder, cumin, oregano, paprika, turmeric, thyme, black pepper): The magic mix that brings out that Mediterranean vibe.
- Cooked rice (jasmine or brown): A fluffy base to soak up all the flavors.
- Roasted chickpeas: For crunch and protein — store-bought works great for convenience.
- Persian cucumbers: Bright and crisp, they add a cooling contrast.
- Pickled red onion: A zingy, tangy pop that I can’t get enough of.
- Pita bread: Toasted or warm, perfect for scooping up every last bit.
- Feta (for garnish): Adds creaminess and saltiness, rounding out the bowl.
- Fresh mint and parsley: Herbaceous notes that brighten the whole dish.
Variations
I love tweaking this Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe depending on what’s in season or what my family’s craving. This flexibility really makes it a kitchen keeper!
- Protein Swap: Once I tried swapping ground turkey for chicken and loved how juicy it remained while keeping calories low.
- Spice Level: Adding a pinch of cayenne or chili flakes made it hotter for a spicy kick that my husband adores.
- Grain Options: Quinoa or cauliflower rice are great if you want extra fiber or fewer carbs; either works beautifully.
- Vegan Version: Use spiced chickpeas instead of ground meat, and swap feta for a vegan cheese or tofu crumble for a plant-based twist.
How to Make Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe
Step 1: Make the Spicy Roasted Red Pepper Feta Sauce
This sauce is the secret superstar! I usually make it ahead so the flavors can develop. Use half the batch for your bowls and keep the rest handy for snacking or other meals—it adds such a creamy, tangy punch that pairs perfectly with the spiced chicken and veggies.
Step 2: Cook the Spiced Ground Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss in the diced onions and cook them for about 3 to 5 minutes until soft and fragrant—don’t rush this, it brings out natural sweetness. Then push the onions aside, add your ground chicken, and break it up with a wooden spoon. Stir the onions back in and season with salt, garlic powder, cumin, oregano, paprika, turmeric, thyme, and plenty of freshly ground black pepper. Cook the mixture, stirring occasionally, until no pink remains—about 5 to 7 minutes. You’ll smell those spices blooming—one of my favorite parts!
Step 3: Assemble Your Mediterranean Chicken Bowls
Here’s where the fun really begins. Grab a shallow bowl and spoon a generous scoop of the spicy feta sauce on one side—don’t be shy! Then add a half-cup of your cooked rice beside it. Next, pile on the roasted chickpeas, followed by a hearty scoop of your spiced ground chicken right in the center. Scatter sliced Persian cucumbers and some tangy pickled red onions on top. Finish it with a drizzle of olive oil, crumbled feta, fresh mint leaves, and parsley for a fresh, colorful presentation. Serve with warm torn pita bread to scoop up every delicious bite.
Pro Tips for Making Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe
- Don’t Skip Browning: Cooking the onions first and letting the chicken brown slightly adds incredible depth you won’t want to miss.
- Adjust Spices to Taste: I always give it a quick taste test halfway through cooking and tweak salt or pepper accordingly.
- Keep the Chickpeas Crisp: Using roasted chickpeas adds the perfect crunch, but plain canned ones work too; just drain them well.
- Warm Your Pita: Lightly toasting or warming pita bread not only improves flavor but makes it easier to scoop up the bowl’s delicious layers.
How to Serve Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe
Garnishes
I always finish my bowls with a few key garnishes: fresh mint leaves, chopped parsley, a drizzle of extra-virgin olive oil, and crumbled feta. These add freshness, brightness, and a creamy salty pop that makes each bite feel special.
Side Dishes
If you want to round out the meal, a simple Greek salad or a side of roasted vegetables works beautifully. Sometimes, I serve it alongside grilled halloumi or dolmas for an extra Mediterranean feast vibe.
Creative Ways to Present
For a dinner party, I love plating these bowls on large, flat plates with individual small bowls of sauce and toppings on the side, letting guests build their own. You can also serve the chicken and sauce over grilled flatbreads or as a filling for pita sandwiches to mix things up.
Make Ahead and Storage
Storing Leftovers
I usually keep the spiced ground chicken and rice stored separately in airtight containers in the fridge for up to 4 days to keep everything fresh. The sauce stores well too, but I add fresh herbs and feta just before serving to keep them vibrant.
Freezing
This Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe freezes beautifully. I portion out the cooked spiced chicken and rice into freezer-safe containers and thaw overnight in the fridge when ready. The sauce is best added fresh after reheating.
Reheating
I reheat leftovers gently in a skillet with a splash of water or broth to prevent drying out, stirring to break up the chicken and warm everything evenly. Then add fresh garnishes and sauce just before serving—they really revive the dish.
FAQs
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Can I make this Mediterranean Chicken Bowl recipe gluten-free?
Absolutely! Just swap the pita bread for gluten-free flatbreads or serve the bowl without bread altogether. The rice and other ingredients are naturally gluten-free, making this an easy dish to enjoy without gluten worries.
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Can I use a different protein than ground chicken?
Yes! Ground turkey, beef, or lamb all work wonderfully and will just change the flavor profile slightly. You can also try shredded rotisserie chicken for a shortcut, seasoning it similarly.
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What can I substitute if I don’t have roasted chickpeas?
Regular canned chickpeas will do just fine, especially rinsed and drained well. For extra crunch, you can pan-roast them quickly with a bit of olive oil and spices before adding to your bowl.
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Is the spicy roasted red pepper feta sauce difficult to make?
Not at all! It’s mostly blending a few simple ingredients and roasting some peppers. I find making a half batch ahead saves time on weeknights, and the sauce keeps well for several days refrigerated.
Final Thoughts
This Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe is one of those meals I happily keep in my regular rotation because it balances flavor, nutrition, and ease like a dream. I love how it feels fresh but still hearty and comforting, and I bet you will too. Trust me, once you make this, it’ll quickly become a favorite weeknight dinner or even a dish you make to impress friends over weekend gatherings. Go ahead—give it a try and enjoy all those vibrant Mediterranean flavors coming together in one bowl!
Print
Mediterranean Chicken Bowls with Spiced Ground Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This vibrant 30-Minute Mediterranean Chicken Bowls recipe combines a flavorful spiced ground chicken with a creamy spicy roasted red pepper feta dip, fresh vegetables, and warm pita bread. Perfect for a quick and wholesome dinner, these bowls are packed with Mediterranean-inspired flavors and textures like roasted chickpeas, crisp cucumbers, and fresh herbs for garnish.
Ingredients
Spicy Roasted Red Pepper Feta Dip
- ½ batch of Spicy Roasted Red Pepper Feta Dip (recipe per your preference)
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 ground 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 recommended)
- 1 cup roasted chickpeas (such as Biena) or regular rinsed and drained chickpeas
- 4 Persian cucumbers, halved lengthwise and sliced
- Pickled red onion (quantity as desired)
- Warm torn pita bread, for scooping
Garnish
- Extra-virgin olive oil, for drizzling
- Feta cheese, crumbled
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Spicy Roasted Red Pepper Feta Sauce: Make the sauce according to your recipe, using only half the batch for the bowls. Reserve the rest for another use or snacking.
- Cook the Spiced Ground Chicken: Heat the olive oil in a large skillet over medium-high heat. Once warm, add the diced onions and sauté for 3 to 5 minutes until softened. Push the onions to the edges of the pan, add the ground chicken, and break it apart with a wooden spoon or meat masher, mixing the onions in as you go. Season the chicken with salt, garlic powder, cumin, oregano, paprika, turmeric, thyme, and freshly ground black pepper. Continue cooking, stirring frequently, until the chicken is fully cooked and no longer pink, about 5 to 7 minutes.
- Assemble the Bowls: Spoon a generous scoop of the spicy feta sauce onto one side of a shallow bowl. Next, add about a ½ cup of cooked rice on the opposite side. Top part of the feta sauce with ¼ cup of roasted chickpeas, and add a scoop of the spiced ground chicken onto the rice in the middle. Arrange sliced cucumbers and pickled red onion on top.
- Garnish and Serve: Drizzle extra-virgin olive oil over the assembled bowl. Sprinkle crumbled feta, fresh mint leaves, and chopped parsley for added flavor and freshness. Serve each bowl with warm torn pita bread for scooping, and enjoy your wholesome Mediterranean meal!
Notes
- You can substitute ground chicken with ground turkey, beef, or lamb to vary the protein.
- Use jasmine or brown rice depending on your preference or dietary needs.
- If you don’t have pickled red onions, you can quickly pickle onions in vinegar, sugar, and salt for a tangy addition.
- Roasted chickpeas add crunch and protein; regular chickpeas work well too.
- Make the spicy roasted red pepper feta dip ahead of time to save prep time.
- Leftovers can be stored separately in airtight containers for up to 3 days and reheated before serving.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg
