Description
This 30-Minute Mediterranean Chicken Bowl is a vibrant, flavorful meal featuring spiced ground chicken, smoky roasted red pepper feta dip, and fresh Mediterranean accompaniments like cucumbers, pickled red onions, and warm pita. Quick to prepare and packed with bold spices, it’s perfect for a healthy weeknight dinner with plenty of protein and fresh ingredients.
Ingredients
Scale
Spicy Roasted Red Pepper Feta Dip (½ batch)
- ½ batch Spicy Roasted Red Pepper Feta Dip (recipe made separately)
Spiced Ground Chicken
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken (or turkey, beef, or lamb as alternatives)
- 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
- 2 cups cooked rice of choice (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, quantity to taste
- Warm torn pita bread, for scooping
To Garnish
- Extra-virgin olive oil, for drizzling
- Crumbled feta cheese
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Spicy Roasted Red Pepper Feta Dip: Make the dip according to its specific recipe. Use only half the batch for the chicken bowls, reserving 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 Ground Chicken with Spices: Push the cooked onions to the edges of the pan. Add the ground chicken to the center and break it apart with a wooden spoon or meat masher, mixing the onions in. Season the chicken with kosher salt, garlic powder, cumin, dried oregano, paprika, turmeric, dried thyme, and freshly ground black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
- Assemble the Bowls: Spoon a generous amount of the spicy roasted red pepper feta sauce on one side of a shallow bowl. Add ½ cup of cooked rice on the other side. Top part of the feta sauce with ¼ cup roasted chickpeas, then add a scoop of the spiced ground chicken on the rice. Layer sliced Persian cucumbers and pickled red onions over the bowl.
- Garnish and Serve: Drizzle extra virgin olive oil over the bowl. Sprinkle crumbled feta, fresh mint leaves, and chopped parsley on top. Serve with warm torn pita bread for scooping and enjoy immediately.
Notes
- You can substitute ground chicken with ground turkey, beef, or lamb for variety.
- Cook rice ahead of time to reduce prep time when assembling the bowls.
- Roasted chickpeas add a nice crunch but regular canned chickpeas can be used as well.
- Pickled red onions can be store-bought or homemade for added tangy flavor.
- The spicy roasted red pepper feta dip can be made in advance and kept refrigerated for convenience.
- Adjust spices to taste for more or less heat and depth of flavor.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
