Name: Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Mediterranean‑Inspired
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; Juice and zest of 2 lemons; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp red chili flakes or 1 small fresh chili, finely chopped (adjust for heat); 1 tsp smoked paprika; Salt and black pepper, to taste; 2 cups cucumber, diced or thinly sliced; 1 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 2 tbsp fresh parsley or mint, chopped; 1 tbsp olive oil (for salad); 1 tbsp lemon juice (for salad dressing); Salt and black pepper (for salad); 2 cups cooked rice, quinoa, or mixed greens (for bowl base); 1 cup hummus (store-bought or homemade); Optional toppings: crumbled feta cheese, olives, toasted pita chips, lemon wedges

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Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are vibrant, zesty, and full of fresh Mediterranean-inspired flavors. Juicy grilled chicken is marinated in a lemon-chili blend, then paired with a crisp cucumber salad and creamy hummus — all served over rice, quinoa, or greens for a wholesome, balanced bowl. I love how refreshing and satisfying this meal feels, especially when I’m craving something light but flavorful.

Why You’ll Love This Recipe

I love how these bowls bring together spicy, tangy, creamy, and crunchy elements in one delicious dish. The lemon chili marinade gives the chicken tons of flavor without being too heavy, while the cucumber salad adds a cooling crunch. Hummus rounds it all out with creaminess, making it the perfect base for a healthy, high-protein meal I can enjoy any day of the week. Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lemon chili chicken:

Boneless, skinless chicken breasts or thighs
Lemon juice and zest
Olive oil
Garlic, minced
Red chili flakes or fresh chili, finely chopped
Smoked paprika
Salt
Black pepper

For the cucumber salad:

Cucumber, diced or thinly sliced
Cherry tomatoes, halved
Red onion, finely sliced
Fresh parsley or mint
Olive oil
Lemon juice
Salt
Black pepper

For the bowls:

Cooked rice, quinoa, or mixed greens
Hummus (store-bought or homemade)
Optional toppings: feta cheese, olives, pickled onions, toasted pita chips, lemon wedges

Directions

Marinate the chicken: I whisk together lemon juice, zest, olive oil, garlic, chili flakes, paprika, salt, and pepper. I coat the chicken in the marinade and let it sit for at least 30 minutes (or up to 4 hours for more flavor).
Grill the chicken: I heat a grill or grill pan over medium-high heat and cook the chicken for 5–6 minutes per side, or until fully cooked and nicely charred. I let it rest for 5 minutes, then slice.
Make the cucumber salad: I combine cucumber, cherry tomatoes, red onion, and herbs in a bowl. I drizzle with olive oil and lemon juice, season with salt and pepper, and toss to combine.
Assemble the bowls: I start with a base of rice, quinoa, or greens. I add sliced grilled chicken, a scoop of cucumber salad, and a generous dollop of hummus.
Finish: I top with optional garnishes like crumbled feta, olives, or toasted pita chips, then serve with a lemon wedge on the side.

Servings and timing

This recipe serves 4.
Prep time: 20 minutes
Cook time: 15 minutes
Marinating time: 30 minutes
Total time: 1 hour 5 minutes

Variations

I sometimes use shrimp or tofu instead of chicken. For extra spice, I add a spoonful of harissa or sriracha to the marinade. If I’m going low-carb, I swap the rice for cauliflower rice or stick to leafy greens. And when I want a shortcut, I use rotisserie chicken and focus on building the bowls with fresh salad and hummus.

Storage/reheating

I store the grilled chicken and cucumber salad separately in airtight containers in the fridge for up to 3 days. The chicken reheats well in a skillet or microwave. The cucumber salad is best eaten cold, and I add hummus fresh when assembling the bowls to keep it smooth and creamy. Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus

FAQs

Can I bake the chicken instead of grilling it?

Yes, I bake it at 400°F (200°C) for 20–25 minutes, or until cooked through. I broil it for a few minutes at the end for a grilled effect.

How spicy is the chili marinade?

It has a mild kick, but I adjust the chili flakes to taste. I keep it mild for kids or add extra for spice lovers.

What kind of hummus works best?

I use classic garlic or lemon hummus, but roasted red pepper or spicy hummus adds even more flavor.

Can I prep this ahead for meal prep?

Absolutely. I prep all the components and store them separately. When I’m ready to eat, I just reheat the chicken and assemble the bowl in minutes.

What’s the best grain to use for the base?

I love using jasmine rice, quinoa, or couscous. For a fiber-rich option, farro or brown rice also work great.

Conclusion

Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are the perfect mix of bold flavor, fresh crunch, and creamy goodness. They’re easy to build, endlessly customizable, and satisfying without being heavy. Whether I’m making lunch for the week or a healthy dinner, these bowls always leave me feeling nourished and full of flavor.