Description
This vibrant 30-minute Mediterranean Chicken Bowl features spiced ground chicken cooked with aromatic herbs and spices, served alongside fluffy rice, crunchy cucumbers, roasted chickpeas, and a creamy homemade spicy roasted red pepper feta dip. Garnished with fresh herbs and warm pita, this bowl is perfect for a flavorful, wholesome meal that’s quick and easy to prepare.
Ingredients
Scale
Spicy Roasted Red Pepper Feta Dip (½ batch)
- ½ batch Spicy Roasted Red Pepper Feta Dip (prepared according to 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 ground 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 (Biena brand preferred) or rinsed and drained regular 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 feta cheese, crumbled
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Spicy Roasted Red Pepper Feta Sauce: Make the dip according to the referenced recipe. Use only half the batch for the bowls, and save the rest to enjoy later as a snack.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 to 5 minutes, until they become softened and translucent. Push the onions to the edges of the pan.
- Add and season the ground chicken: Add ground chicken to the center of the skillet. Break apart the meat using a wooden spoon or meat masher, mixing it with the onions. Season with kosher salt, garlic powder, cumin, oregano, paprika, turmeric, thyme, and freshly ground black pepper. Continue cooking and stirring until the meat is fully cooked and no longer pink, about 5 to 7 minutes total.
- Assemble the bowls: Spoon a generous scoop of the feta sauce on one side of a shallow bowl. On the other side, add ½ cup of cooked rice. Top part of the feta sauce with ¼ cup roasted chickpeas. Pile a serving of spiced ground chicken in the center.
- Add fresh toppings and serve: Scatter sliced cucumbers and pickled red onion over the chicken and rice. Garnish with a drizzle of olive oil, crumbled feta, fresh mint leaves, and chopped parsley. Serve with warm torn pita bread for scooping and enjoy your wholesome Mediterranean bowl!
Notes
- You can substitute ground chicken with turkey, beef, or lamb depending on your preference.
- Use jasmine or brown rice to add different textures and flavors.
- Pickled red onion adds a bright, tangy contrast but can be omitted if unavailable.
- Store leftover spicy roasted red pepper feta dip in an airtight container in the refrigerator for up to 5 days.
- Warm the pita bread briefly in a dry skillet or oven before serving for best texture.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
