Description
These 30-minute Mediterranean Chicken Bowls feature perfectly seasoned ground chicken cooked with a fragrant blend of spices, served alongside fluffy rice, roasted chickpeas, and a zesty spicy red pepper feta sauce. Topped with fresh cucumbers, pickled red onions, and herbs, these bowls offer a nutritious and satisfying meal that is perfect for quick weeknight dinners or meal prep. Served with warm pita bread, they bring vibrant Mediterranean flavors to your table.
Ingredients
Spicy Roasted Red Pepper Feta Sauce
- ½ batch of Spicy Roasted Red Pepper Feta Dip (recipe separately)
Spiced Ground Chicken
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken (or turkey, beef, 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 (e.g., Biena brand) or regular rinsed and drained chickpeas
- 4 Persian cucumbers, halved lengthwise and sliced
- Pickled red onion, as desired
- Warm torn pita bread, for scooping
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 spicy roasted red pepper feta dip according to the referenced recipe. Use only half of the batch for this dish, saving the remainder for another use.
- Cook the chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the finely diced onions and sauté for 3 to 5 minutes until softened and translucent. Push the onions to the edge of the skillet and add the ground chicken. Use a wooden spoon or meat masher to break apart the meat and mix it with the onions evenly.
- Season and brown the chicken: Sprinkle the chicken mixture with kosher salt, garlic powder, cumin, dried oregano, paprika, turmeric, dried thyme, and a generous amount of freshly ground black pepper. Continue cooking for about 5 to 7 minutes, stirring regularly, until the meat is fully cooked and no longer pink.
- Assemble the bowls: In shallow bowls, spoon a big scoop of the prepared spicy roasted red pepper feta sauce on one side. On the opposite side, add half a cup of cooked rice. Top part of the feta sauce with about ¼ cup roasted chickpeas, then place a scoop of the spiced ground chicken in the center.
- Add fresh toppings and garnish: Top each bowl with sliced cucumbers and pickled red onions. Drizzle extra-virgin olive oil over the bowls, sprinkle with crumbled feta cheese, and garnish with fresh mint leaves and chopped parsley.
- Serve: Offer warm torn pita bread on the side for scooping the flavorful ingredients, and enjoy your Mediterranean chicken bowls immediately.
Notes
- Use ground turkey, beef, or lamb as alternatives to chicken.
- Choose jasmine or brown rice based on preference; both work well.
- Store leftover feta sauce separately for up to 5 days in the refrigerator.
- Roasted chickpeas add a nice crunch but can be swapped with regular chickpeas for a softer texture.
- Adjust the spices to your heat preference; omit or reduce paprika and black pepper for milder flavor.
- Warm pita bread can be toasted or heated for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mediterranean
