Description
This vibrant 30-Minute Mediterranean Chicken Bowl features spiced ground chicken seasoned with warm Mediterranean spices, served over fluffy rice with roasted chickpeas, fresh cucumbers, pickled red onion, and a creamy homemade spicy roasted red pepper feta dip. Garnished with fresh herbs and warm pita bread, it’s a flavorful, colorful, and easy-to-make meal perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Spicy Roasted Red Pepper Feta Dip
- ½ batch Spicy Roasted Red Pepper Feta Dip (prepared separately)
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
- 2 cups cooked rice (jasmine or brown rice preferred)
- 1 cup roasted chickpeas (Biena brand preferred 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
- Extra crumbled feta cheese
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Spicy Roasted Red Pepper Feta Dip: Make the dip according to the recipe instructions and use half of the batch for the bowls, reserving the rest for another use or snacking.
- Cook the Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the finely diced onion and sauté for 3 to 5 minutes until softened and translucent.
- Brown the Ground Chicken: Push the onions to the edges of the pan. Add the ground chicken to the center and break it apart using a wooden spoon or meat masher, mixing the onions in as you go.
- Season the Chicken: Season with 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, and freshly ground black pepper to taste. Continue cooking and stirring until the chicken is fully cooked and no longer pink, about 5 to 7 minutes total.
- Assemble the Bowls: Spoon a generous scoop of the spicy roasted red pepper feta dip on one side of a shallow bowl. Add ½ cup of cooked rice on the other side. Top part of the feta dip with ¼ cup roasted chickpeas. Add a scoop of the spiced ground chicken in the middle.
- Add Fresh Toppings: Scatter the sliced Persian cucumbers and pickled red onions over the bowl.
- Garnish and Serve: Drizzle extra-virgin olive oil over the top, sprinkle with crumbled feta, fresh mint leaves, and chopped parsley. Serve with warm torn pita bread for scooping and enjoy immediately.
Notes
- You can substitute ground chicken with turkey, beef, or lamb as desired.
- The spicy roasted red pepper feta dip can be made in advance and stored for later use.
- Pickled red onion adds a tangy brightness but can be omitted if unavailable.
- Warm pita bread is optional but adds a lovely texture and method for scooping the bowl ingredients.
- Use jasmine rice for a fragrant, lighter option or brown rice for more fiber and heartiness.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg
