Description
This 30-Minute Mediterranean Chicken Bowl is a vibrant and flavorful dish featuring spiced ground chicken seasoned with aromatic herbs and spices, served alongside jasmine or brown rice, roasted chickpeas, fresh cucumbers, and pickled red onions. Topped with a creamy, spicy roasted red pepper feta dip and garnished with fresh herbs and warm pita bread, this bowl is a perfect balanced meal inspired by Mediterranean flavors.
Ingredients
Scale
Spiced Ground Chicken
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken (or substitute 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
Serving Ingredients
- 2 cups cooked rice (jasmine or brown rice recommended)
- 1 cup roasted chickpeas (Biena brand recommended) or regular rinsed and drained chickpeas
- 4 Persian cucumbers, halved lengthwise and sliced
- Pickled red onion, as desired
- Warm torn pita bread, for scooping
For the Spicy Roasted Red Pepper Feta Dip
- ½ batch Spicy Roasted Red Pepper Feta Dip (prepared separately, use half for this recipe)
Garnishes
- Extra-virgin olive oil, for drizzling
- Extra crumbled feta cheese
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare Spicy Roasted Red Pepper Feta Sauce: Make the Spicy Roasted Red Pepper Feta Dip according to the recipe provided separately. Use half the batch for these bowls and reserve the remaining for other uses.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and cook for 3 to 5 minutes until softened. Push the onions to the sides of the skillet, add the ground chicken, and break it apart with a wooden spoon or meat masher. Mix in the onions evenly. Season the chicken with kosher salt, garlic powder, cumin, dried oregano, paprika, turmeric, dried thyme, and freshly ground black pepper. Continue cooking, stirring occasionally, for 5 to 7 minutes or until the chicken is fully cooked and no longer pink.
- Assemble the Bowls: In a shallow bowl, add a generous scoop of the feta sauce on one side. On the other side, add about ½ cup of cooked rice. Top part of the feta sauce with ¼ cup roasted chickpeas. Add a serving of the spiced ground chicken in the center. Then layer the sliced Persian cucumbers and pickled red onions on top.
- Garnish and Serve: Drizzle extra-virgin olive oil over the bowl, sprinkle crumbled extra feta, and garnish with fresh mint leaves and chopped parsley. Serve immediately with warm torn pita bread for scooping and enjoy the Mediterranean flavors!
Notes
- You can substitute ground chicken with ground turkey, beef, or lamb based on your preference.
- Use jasmine rice for a fragrant base or brown rice for more fiber and a nuttier flavor.
- Roasted chickpeas add a crunchy texture; you can use store-bought or make your own at home.
- The spicy roasted red pepper feta dip can be prepared ahead of time to save time on the day of cooking.
- Warm pita bread is excellent for scooping and soaking up the flavorful ingredients in the bowl.
- Adjust the spices according to your heat tolerance and taste preferences.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 680 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
