Description
These 30-Minute Mediterranean Chicken Bowls feature spiced ground chicken cooked with aromatic herbs and spices, served over fluffy rice with spicy roasted red pepper feta sauce, roasted chickpeas, fresh cucumbers, pickled red onion, and warm pita bread. Packed with protein and vibrant Mediterranean flavors, they make a perfect quick and healthy meal prep dinner.
Ingredients
Scale
For the 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
For the Spicy Roasted Red Pepper Feta Dip:
- ½ batch Spicy Roasted Red Pepper Feta Dip (prepared separately)
For Serving:
- 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
To Garnish:
- Extra-virgin olive oil, for drizzling
- Extra crumbled feta cheese
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Make the Spicy Roasted Red Pepper Feta Sauce: Prepare the Spicy Roasted Red Pepper Feta Dip according to its recipe. Use half the batch for the bowls and save the rest for snacking.
- Cook the Chicken and Onions: Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 3 to 5 minutes until softened.
- Add and Season Ground Chicken: Push the onions to the edges of the skillet and add ground chicken. Break the meat apart with a wooden spoon while mixing in the onions. Season with kosher salt, garlic powder, cumin, oregano, paprika, turmeric, dried thyme, and freshly ground black pepper.
- Cook the Chicken Thoroughly: Continue cooking, stirring occasionally, until the chicken is fully cooked with no pink remaining, about 5 to 7 minutes.
- Assemble the Bowls: In shallow bowls, spread a big scoop of the feta sauce on one side. Add a ½ cup scoop of cooked rice next to it. Top a portion of the feta sauce with ¼ cup roasted chickpeas. Add a scoop of the spiced ground chicken on the rice side. Top with sliced cucumbers and pickled red onion.
- Garnish and Serve: Drizzle extra-virgin olive oil over the bowl, sprinkle with crumbled feta, fresh mint leaves, and chopped parsley. Serve warm torn pita bread on the side for scooping and enjoy!
Notes
- This recipe is excellent for meal prep and can be stored in airtight containers for up to 4 days.
- Substitute ground turkey, beef, or lamb if preferred instead of chicken.
- Use brown rice for a nuttier flavor and added fiber or jasmine rice for a fragrant, softer texture.
- Pickled red onions add brightness and acidity but can be omitted or replaced with fresh red onions if unavailable.
- Warm the pita bread before serving for the best experience.
- The spice blend makes this dish aromatic and flavorful—adjust seasoning quantities to your taste.
Nutrition
- Serving Size: 1 bowl (without the pita)
- Calories: 637 kcal
- Sugar: 7.6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 59.1 g
- Fiber: 10.8 g
- Protein: 38 g
- Cholesterol: 90 mg
