Description
Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are zesty, flavorful bowls combining marinated grilled chicken, crisp cucumber‑tomato salad, creamy hummus, and a base of rice, quinoa, or greens for a balanced, wholesome meal.
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
Instructions
- In a bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, chili flakes (or chopped chili), smoked paprika, salt, and black pepper to make the marinade.
- Coat the chicken in the marinade and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Preheat a grill or grill pan over medium-high heat. Grill the chicken 5–6 minutes per side (depending on thickness), until cooked through and charred. Let rest for 5 minutes, then slice.
- While the chicken marinates or grills, prepare the cucumber salad: in a bowl combine cucumber, cherry tomatoes, red onion, and parsley (or mint). Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently.
- To assemble bowls: start with a base of cooked rice, quinoa, or greens. Add sliced grilled chicken, a scoop of cucumber salad, and a generous dollop of hummus.
- Top with any optional toppings such as crumbled feta, olives, or toasted pita chips. Serve with a lemon wedge for an extra zesty finish.
Notes
- You can substitute chicken with shrimp or tofu for variation.
- For extra heat, stir a bit of harissa or sriracha into the marinade.
- For a low‑carb option, serve the bowl over cauliflower rice or just mixed greens instead of grains.
- Use store‑bought hummus for convenience or quick homemade hummus for a fresher flavor.
- To make meal prep easier, cook the chicken and salad ahead and store separately in the fridge; reheat the chicken when ready to assemble.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg
