Description
Delicious and healthy 30-minute Mediterranean Chicken Bowls featuring spiced ground chicken, a creamy spicy roasted red pepper feta sauce, cooked rice, roasted chickpeas, fresh cucumbers, pickled red onion, and warm pita bread, perfect for quick meals or meal prep.
Ingredients
Scale
Spicy Roasted Red Pepper Feta Dip (Half Batch)
- ½ batch Spicy Roasted Red Pepper Feta Dip
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
- Lots of freshly ground black pepper
For Serving
- 2 cups cooked rice (jasmine or brown rice recommended)
- 1 cup roasted chickpeas (or rinsed and drained regular 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 Feta Sauce: Make the Spicy Roasted Red Pepper Feta Sauce according to the given recipe instructions. Use only half the batch for the bowls and save the rest for snacking.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 3 to 5 minutes until softened. Push onions to the pan edges and add ground chicken, breaking it apart with a wooden spoon. Mix onions through the meat. Season with salt, garlic powder, cumin, oregano, paprika, turmeric, dried thyme, and plenty of freshly ground black pepper. Cook for 5 to 7 minutes until chicken is fully cooked and no longer pink.
- Assemble the Bowls: Spoon a generous amount of the feta sauce on one side of a shallow bowl. Add ½ cup cooked rice on the other side. Top the rice and sauce with ¼ cup roasted chickpeas and a scoop of the spiced ground chicken. Add sliced cucumbers and pickled red onion on top.
- Garnish and Serve: Drizzle with extra-virgin olive oil. Sprinkle crumbled feta, fresh mint leaves, and chopped parsley over the bowl. Serve with warm torn pita bread for scooping and enjoy immediately.
Notes
- Use cooked rice of your choice, jasmine or brown rice both work well.
- Substitute ground chicken with ground turkey, beef, or lamb if preferred.
- Roasted chickpeas add a nice crunch; canned chickpeas are a good alternative if roasted are unavailable.
- Pickled red onion adds bright acidity; you can make your own or buy pre-made.
- This recipe is perfect for meal prep and stores well refrigerated for up to 3 days.
- Warm the pita bread before serving for best texture and flavor.
Nutrition
- Serving Size: 1 bowl (without pita)
- Calories: 637 kcal
- Sugar: 7.6 g
- Sodium: 500 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: 85 mg
