Description
These 30-Minute Mediterranean Chicken Bowls feature perfectly spiced ground chicken, served over a bed of fragrant rice with a spicy roasted red pepper feta sauce and fresh toppings like cucumbers, pickled red onion, and herbs. Quick to prepare, these bowls are ideal for a nutritious meal prep or a flavorful dinner served with warm torn pita bread for scooping.
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
For Serving
- ½ batch Spicy Roasted Red Pepper Feta Dip (see recipe)
- 2 cups cooked rice (jasmine or brown rice recommended)
- 1 cup roasted chickpeas (Biena brand or regular rinsed and drained 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 Feta Sauce. Prepare the spicy roasted red pepper feta sauce according to the recipe instructions. Use only half the batch for the bowls and reserve the rest for snacking.
- Cook the Onions. Heat olive oil in a large skillet over medium-high heat. Add finely diced onions and cook for 3 to 5 minutes until softened and translucent.
- Cook the Chicken. Push the onions to the edges of the skillet and add the ground chicken. Break the meat apart using a wooden spoon or meat masher, mixing it with the onions. Season with kosher salt, garlic powder, cumin, oregano, paprika, turmeric, dried thyme, and freshly ground black pepper. Cook, stirring frequently, until the chicken is fully cooked and no longer pink, approximately 5 to 7 minutes.
- Assemble the Bowls. In shallow bowls, spoon a generous scoop of the feta sauce on one side. Add ½ cup of cooked rice on the other side. Top part of the feta sauce with ¼ cup roasted chickpeas. Add a scoop of the spiced ground chicken in the center. Garnish with sliced cucumbers, pickled red onion, a drizzle of olive oil, crumbled feta, fresh mint leaves, and chopped parsley.
- Serve. Accompany the bowls with warm torn pita bread for scooping and enjoy!
Notes
- The spicy roasted red pepper feta dip can be made ahead and stored refrigerated for convenience.
- For variations, substitute ground chicken with ground turkey, beef, or lamb as preferred.
- Use jasmine rice for a fragrant, softer texture or brown rice for a nuttier, higher fiber option.
- Roasted chickpeas add crunch and protein; regular chickpeas can be used if preferred.
- Warm the pita bread before serving to enhance the scooping experience.
- This recipe is great for meal prep and can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl without pita
- Calories: 637 kcal
- Sugar: 7.6 g
- Sodium: Estimate 600 mg
- Fat: 28 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: Estimate 18 g
- Trans Fat: 0 g
- Carbohydrates: 59.1 g
- Fiber: 10.8 g
- Protein: 38 g
- Cholesterol: Estimate 90 mg
