Description
These 30-Minute Mediterranean Chicken Bowls are a vibrant and flavorful meal featuring spiced ground chicken, a creamy spicy roasted red pepper feta sauce, fluffy rice, and fresh vegetable toppings. Perfect for a quick dinner or meal prep, this recipe combines protein-packed chicken with Mediterranean-inspired flavors for a wholesome and satisfying bowl.
Ingredients
Scale
Spiced Ground Chicken
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken
- 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
Serving Ingredients
- 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, as desired
- Warm torn pita bread, for scooping
Garnishes
- Extra-virgin olive oil, for drizzling
- Extra crumbled feta cheese
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Spicy Roasted Red Pepper Feta Sauce: Make the spicy roasted red pepper feta sauce according to the recipe instructions. Use half of the batch for these bowls and save the rest for snacking.
- Cook the Chicken: Heat the 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 and add the ground chicken. Break apart the meat with a wooden spoon or meat masher, mixing the onions in with the chicken.
- Season and Finish Cooking: Season the chicken with kosher salt, garlic powder, cumin, dried oregano, paprika, turmeric, dried thyme, and plenty of freshly ground black pepper. Continue cooking until the chicken is fully cooked and no longer pink, about 5 to 7 minutes.
- Assemble the Bowls: Place a big scoop of the feta sauce on one side of a shallow bowl, spooning it around nicely. Add a ½ cup scoop of cooked rice on the other side. Top part of the feta sauce with ¼ cup of roasted chickpeas, then place a scoop of the spiced ground chicken in the middle. Add chopped cucumbers and pickled red onion on top.
- Garnish and Serve: Drizzle extra virgin olive oil on top. Sprinkle with crumbled feta cheese, fresh mint leaves, and chopped parsley. Serve with warm torn pita bread for scooping and enjoy!
Notes
- This recipe makes a great meal prep option as the components hold well in the refrigerator for a few days.
- For a protein variation, ground turkey, beef, or lamb can be used instead of chicken.
- Use jasmine rice for a fragrant, light base or brown rice for added fiber and heartiness.
- Pickled red onion can be made ahead or store-bought for convenience.
- If you prefer less spice, reduce the amount of paprika or omit the turmeric.
- Warm the pita bread just before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 bowl (without pita)
- Calories: 637 kcal
- Sugar: 7.6 g
- Sodium: 800 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: 90 mg
