Name: Mediterranean Spiced Chicken Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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; ½ batch Spicy Roasted Red Pepper Feta Dip (prepared separately); 2 cups cooked rice (jasmine or brown rice recommended); 1 cup roasted chickpeas (such as Biena) or rinsed and drained regular chickpeas; 4 Persian cucumbers, halved lengthwise and sliced; Pickled red onion, as desired; Warm torn pita bread, for scooping; Extra-virgin olive oil, for drizzling; Extra crumbled feta cheese; Fresh mint leaves; Fresh chopped parsley

There’s something about the blend of warm spices and fresh herbs in this Mediterranean Spiced Chicken Bowls Recipe that makes each bite unforgettable. It’s colorful, vibrant, and satisfying—perfect for when you want a flavorful meal that comes together in just 30 minutes.

The dish is served in a white bowl and has five main layers. The bottom layer is a smooth, bright orange puree spread evenly across the base. On top of the puree is a layer of roasted golden chickpeas clustered on one side. Next, there is a generous portion of finely crumbled golden-brown cooked mixture spread around the center. Thin, bright purple-pink pickled onion slices are scattered across the dish. Fresh, light green cucumber slices and small green mint leaves are placed on top, along with scattered white crumbles of cheese. The whole dish is sprinkled with finely chopped green herbs, creating a fresh and colorful look. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mediterranean Spiced Chicken Bowls Recipe
Top Tip
How to Serve Mediterranean Spiced Chicken Bowls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mediterranean Spiced Chicken Bowls Recipe

Why You'll Love This Recipe

I’ve made lots of Mediterranean-inspired dishes, but this Mediterranean Spiced Chicken Bowls Recipe really stands out because it’s both simple and bursting with flavor. I love how the spices mingle with juicy chicken and fresh toppings—it feels like a complete, wholesome meal without any fuss.

Quick and Easy: You can whip this up in just 30 minutes, making it a lifesaver on busy nights.
Customizable Protein: Whether you prefer chicken, turkey, or even lamb, this recipe adapts well.
Flavor-Packed Sauce: The spicy roasted red pepper feta dip is a game-changer that adds creamy, tangy depth.
Perfect for Meal Prep: The bowls hold up well in the fridge, making leftovers just as delicious the next day.

Ingredients & Why They Work

The magic of this dish lies in its balance—tender, spiced ground chicken, creamy feta sauce, and crisp fresh veggies all come together to create layers of flavor and texture. Keep an eye out for fresh herbs and quality olive oil; they really lift the dish.

Flat lay of a small white ceramic bowl of spicy roasted red pepper feta dip with visible red pepper flecks, a mound of ground chicken seasoned with spices, half a finely diced yellow onion, a few whole uncracked brown eggs, a small white bowl of extra-virgin olive oil, a small white bowl of paprika powder, a small white bowl of ground cumin, a small white bowl of dried oregano, a small white bowl of turmeric powder, a small white bowl of dried thyme, a small white bowl of freshly ground black pepper, a small pile of cooked jasmine rice, a small white bowl of roasted chickpeas, four Persian cucumbers halved lengthwise and sliced, thin slices of pickled red onion on a white ceramic plate, crumbled feta cheese scattered on a plain white ceramic dish, a few fresh mint leaves and chopped fresh parsley arranged neatly, and several pieces of warm torn pita bread on a simple white ceramic plate, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: Lean and mild, it soaks up the wonderful spices beautifully; turkey or lamb work too if you want to switch it up.
Extra-virgin olive oil: Adds richness and helps everything cook evenly without sticking.
Yellow onion: Provides sweetness and a nice base flavor when sautéed.
Spices (cumin, paprika, turmeric, oregano, thyme, garlic powder): These Mediterranean staples bring warmth and savory depth that define the recipe’s character.
Cooked rice: I like jasmine or brown rice for their aroma and texture, but feel free to use your favorite grain.
Roasted chickpeas: They add a crunchy contrast and extra protein; the pre-roasted varieties save time.
Persian cucumbers: Crisp and fresh, they provide a cooling crunch that balances the spiced chicken.
Pickled red onion: Offers bright acidity that cuts through the richness.
Pita bread: Great for scooping and making this meal feel more interactive and fun.
Feta and fresh herbs (mint, parsley): The feta’s saltiness and herbs’ brightness finish the dish with authentic Mediterranean flair.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is really a jumping-off point. I often switch up the protein and toppings based on what I have. You can easily make it vegan or extra spicy depending on your mood.

Variation: Using ground lamb instead of chicken adds a richer, deeper flavor that I love for a more indulgent bowl.
Dietary swaps: For a lower-carb option, swap the rice for cauliflower rice or a bed of greens—just as tasty and lighter.
Seasonal tweaks: In summer, I add roasted red peppers or grilled zucchini for extra color and nourishment.
Heat level: Crank up the garlic and paprika, or add chili flakes to the feta sauce if you want your bowl to have a kick.

Step-by-Step: How I Make Mediterranean Spiced Chicken Bowls Recipe

A blue bowl holds a layered dish starting with a base of white rice on the right side. Next to it, there is a layer of golden cooked chickpeas mixed with a yellow-orange spiced ground mixture in the center. On top, there are fresh green cucumber slices, bright pink pickled onion rings, white crumbled cheese, and fresh green mint leaves scattered across. A gold fork rests inside the bowl, and a woman's hand is pulling a piece of flatbread from the left side. The scene is set on a white marbled surface with small bowls of green herbs and cucumber slices nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the Spicy Roasted Red Pepper Feta Sauce

Start by making the sauce—it’s the star of the bowl. I usually prepare a full batch, but this recipe only calls for half. It’s creamy, a bit tangy, and has just the right amount of spice. Keep the rest for snacking with pita or veggies later!

Step 2: Sauté Onions and Brown the Chicken

Heat olive oil in a large skillet over medium-high heat. Toss in finely diced onion and cook until soft and translucent—about 3 to 5 minutes. Then push the onions aside and add the ground chicken. Break it apart gently and mix with the onions. This step ensures the chicken cooks evenly and you get tiny bites of sweet onion throughout.

Step 3: Season the Chicken with Warm Spices

Sprinkle kosher salt, garlic powder, cumin, oregano, paprika, turmeric, thyme, and freshly ground black pepper over the chicken. Stir well to coat each piece. At this point, your kitchen will smell amazing! Let it cook 5 to 7 minutes until the chicken is fully cooked and no longer pink.

Step 4: Assemble the Bowls

Spoon a generous dollop of your spicy feta sauce on one side of your bowl. Add a scoop of your cooked rice next to it, then pile on the roasted chickpeas and the spiced chicken right in the center. Top with crisp cucumber slices and tangy pickled red onions. Don’t forget a drizzle of olive oil, crumbled feta, fresh mint, and parsley for that gorgeous final touch. Serve with warm pita torn into pieces—perfect for scooping!

Top Tip

After making this Mediterranean Spiced Chicken Bowls Recipe multiple times, I’ve learned a few tricks that really help the flavors shine and make your prep easier.

Toast your spices: Lightly toasting the cumin, paprika, and oregano in the pan before adding the chicken infuses the dish with deeper, smoky notes.
Don’t overcrowd the pan: Cook the chicken in batches if needed to get a nice sear and avoid steaming—which can make it mushy.
Use fresh herbs generously: Adding mint and parsley right before serving keeps the dish bright and fresh, balancing all the warm spices perfectly.
Prep toppings ahead: Slice cucumbers and prepare pickled onions earlier in the day to save time and build bowls faster at mealtime.

How to Serve Mediterranean Spiced Chicken Bowls Recipe

Garnishes

My go-to garnishes are fresh mint leaves and chopped parsley—they add a burst of herbal brightness that wakes up the whole bowl. I always sprinkle a little extra crumbled feta and finish with a drizzle of good quality olive oil to make each bite just a little more special.

Side Dishes

If I’m serving this for guests or a family dinner, I like to add a simple Greek salad or some warm, garlicky roasted vegetables alongside. A light lentil soup also pairs beautifully for a heartier meal.

Creative Ways to Present

For a dinner party, I love serving these bowls deconstructed on a large platter, letting everyone build their own bowls. It becomes a fun interactive meal—and looks gorgeous with all the colorful ingredients spread out.

Make Ahead and Storage

Storing Leftovers

I usually store the components separately—the spiced chicken and rice in airtight containers, and the fresh toppings like cucumbers and herbs stored separately to stay crisp. This keeps the flavors fresh and prevents sogginess. Leftovers last about 3-4 days in the fridge.

Freezing

I’ve frozen the cooked spiced chicken and rice and found they thaw beautifully. Just freeze in portioned containers and thaw overnight in the fridge. The texture holds up well, especially if you keep the sauce and fresh toppings separate until serving.

Reheating

To reheat leftovers, I use a skillet over medium heat with a splash of water or olive oil to bring back moisture and a bit of crispness. Microwave works too for convenience, but the skillet gives a nicer texture.

Frequently Asked Questions:

Can I use other meats besides chicken in this recipe?

Absolutely! This Mediterranean Spiced Chicken Bowls Recipe works wonderfully with ground turkey, beef, or lamb. Each protein brings a slightly different flavor profile, so feel free to experiment based on your preferences.

How spicy is the Mediterranean Spiced Chicken Bowls Recipe?

The spice level is mild to moderate, thanks to warming spices like paprika, cumin, and turmeric. If you like heat, you can always add chili flakes or cayenne to the spice mix or increase the amount of spicy red pepper in the feta sauce.

Can I make this recipe gluten-free?

Yes! Simply swap the pita bread for gluten-free pita or enjoy the bowls without bread. The rest of the ingredients, like chicken, rice, veggies, and sauces, are naturally gluten-free.

What’s the best rice for these chicken bowls?

I love using jasmine rice for its fragrant aroma and fluffy texture, but brown rice adds extra fiber and a nuttier flavor. You can even try quinoa or couscous for a different twist—they all pair beautifully with the Mediterranean flavors.

Final Thoughts

Making this Mediterranean Spiced Chicken Bowls Recipe has quickly become one of my favorite ways to get a nutrient-packed, satisfying meal on the table without feeling overwhelmed. It’s fresh, comforting, and so adaptable. I can’t wait for you to give it a try and find your own favorite twists that make it a staple in your kitchen too.