Description
These 30-Minute Mediterranean Chicken Bowls feature perfectly spiced ground chicken, vibrant roasted red pepper feta sauce, and wholesome toppings like cucumbers, pickled red onion, and roasted chickpeas. Ready in just half an hour, this protein-packed dish is served over rice with warm pita bread for scooping, making it a flavorful and satisfying Mediterranean-inspired meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Spicy Roasted Red Pepper Feta Dip
- 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 preferred)
- 1 cup roasted chickpeas (Biena brand preferred) 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, for drizzling
- Extra crumbled feta cheese
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Spicy Roasted Red Pepper Feta Sauce: Make the sauce according to the recipe, using only half the batch for these bowls. Save the remaining sauce for snacking or other uses.
- Cook the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is warm, add the diced onions and sauté for 3 to 5 minutes until softened and translucent. 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 and mix in the onions evenly. Season the chicken with kosher salt, garlic powder, cumin, dried oregano, paprika, turmeric, dried thyme, and plenty of freshly ground black pepper. Continue to cook, stirring occasionally, until the chicken is fully cooked through and no longer pink, approximately 5 to 7 minutes.
- Assemble the Bowls: Spoon a generous dollop of the spicy roasted red pepper feta sauce onto one side of a shallow bowl. Add a ½ cup scoop of cooked rice on the opposite side. Top part of the feta sauce with about ¼ cup roasted chickpeas, and add a scoop of the spiced ground chicken in the center. Garnish with sliced cucumbers and pickled red onion. Drizzle extra virgin olive oil over the bowl and finish with crumbled feta cheese, fresh mint leaves, and chopped parsley.
- Serve: Serve the Mediterranean chicken bowls warm accompanied by torn pita bread for scooping up every delicious bite. Enjoy immediately.
Notes
- These bowls are a wonderful one-pan dinner option packed with Mediterranean flavors and protein.
- Substitute ground turkey, beef, or lamb for chicken as preferred.
- Use jasmine or brown rice depending on taste and dietary needs.
- Roasted chickpeas add crunch and extra protein but can be replaced by canned chickpeas for convenience.
- The spicy roasted red pepper feta dip can be made ahead and stored refrigerated for easy meal prep.
- Serving with warm pita bread is ideal for scooping and adds authentic flavor.
- Fresh herbs like mint and parsley brighten the dish and add freshness.
Nutrition
- Serving Size: 1 bowl (without pita)
- Calories: 637 kcal
- Sugar: 7.6 g
- Sodium: 750 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: 85 mg
