Description
These 30-Minute Mediterranean Chicken Bowls are a flavorful and vibrant meal featuring spiced ground chicken, a creamy roasted red pepper feta dip, roasted chickpeas, fresh cucumbers, pickled red onions, and warm pita. Easy to prepare and perfect for a nutritious weeknight dinner, this dish combines Mediterranean spices and fresh herbs with comforting rice for a balanced and delicious bowl.
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
Other Ingredients
- ½ batch Spicy Roasted Red Pepper Feta Dip
- 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
- Warm torn pita bread, for scooping
To Garnish
- Extra-virgin olive oil
- Extra feta cheese, crumbled
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Spicy Roasted Red Pepper Feta Dip: Make the dip according to the original recipe and reserve half a batch for these bowls. Save the rest for snacking or other dishes.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 5 minutes until softened and translucent. Push the onions to the sides of the skillet, add the ground chicken, and break it apart using a wooden spoon or meat masher. Mix the onions back into the chicken. Season with kosher salt, garlic powder, cumin, oregano, paprika, turmeric, dried thyme, and freshly ground black pepper. Continue cooking for about 5 to 7 minutes until the chicken is fully cooked and no longer pink.
- Assemble the Bowls: In shallow bowls, spoon a generous portion of the spicy roasted red pepper feta dip on one side. Add a half-cup scoop of cooked rice on the other side. Top part of the rice with ¼ cup of roasted chickpeas. Spoon the spiced ground chicken onto the center of the bowl, over the rice. Add sliced cucumbers and pickled red onions on top.
- Garnish and Serve: Drizzle extra-virgin olive oil over the assembled bowls. Sprinkle crumbled feta, fresh mint leaves, and chopped parsley for a burst of fresh flavor. Serve immediately with warm torn pita bread for scooping and enjoy your vibrant Mediterranean meal.
Notes
- For variation, ground turkey, beef, or lamb can be used instead of chicken.
- Use jasmine rice for a fragrant bowl or brown rice for added fiber and nutrition.
- Roasted chickpeas add a crunchy texture and protein boost; canned chickpeas can be used as a substitute.
- Pickled red onion can be prepared ahead or store-bought to save time.
- Make extra Spicy Roasted Red Pepper Feta Dip and refrigerate for up to a week; it makes a great snack or spread.
- Warm the pita bread before serving for best texture and taste.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of total recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 90 mg
