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
Scale
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
