Description
This vibrant 30-Minute Mediterranean Chicken Bowl is a quick and delicious meal featuring spiced ground chicken, a flavorful roasted red pepper feta dip, and fresh toppings like cucumbers, pickled red onions, and herbs. Served over rice with warm pita, it’s a balanced and satisfying Mediterranean-inspired dish perfect for weeknight dinners.
Ingredients
Scale
Spicy Roasted Red Pepper Feta Dip
- ½ batch Spicy Roasted Red Pepper Feta Dip (see recipe)
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 recommended)
- 1 cup roasted chickpeas (such as Biena) or regular rinsed and drained 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 Dip: Follow the recipe for Spicy Roasted Red Pepper Feta Dip and make a full batch. Use only half of this batch for assembling the bowls, saving the remainder for snacking.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and sauté for 3 to 5 minutes until softened and translucent. Push the onions to the edges of the skillet, add the ground chicken, and break it apart with a wooden spoon or meat masher, mixing it together with the onions. Season with kosher salt, garlic powder, cumin, oregano, paprika, turmeric, thyme, and freshly ground black pepper. Continue cooking, stirring occasionally, until the chicken is fully cooked and no longer pink, about 5 to 7 minutes.
- Assemble the bowls: Spoon a generous scoop of the spicy feta dip onto one side of a shallow bowl. On the opposite side, add a ½ cup scoop of cooked rice. Top a portion of the feta sauce with about ¼ cup of roasted chickpeas. Place a scoop of the spiced ground chicken in the center, then add chopped cucumbers and pickled red onions on top.
- Garnish and serve: Drizzle extra-virgin olive oil over the bowl, sprinkle with crumbled feta, fresh mint leaves, and chopped parsley. Serve each bowl with warm torn pita bread for scooping, and enjoy immediately.
Notes
- You can substitute the ground chicken with ground turkey, beef, or lamb according to preference.
- Use jasmine or brown rice depending on your preferred texture and flavor.
- If roasted chickpeas are unavailable, rinsed and drained regular chickpeas work well as a substitute.
- Make the Spicy Roasted Red Pepper Feta Dip ahead of time to save preparation time.
- The pita bread is perfect for scooping but can be omitted for a lower-carb option.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
