Description
These 30-Minute Mediterranean Chicken Bowls feature perfectly spiced ground chicken, aromatic rice, a creamy and spicy roasted red pepper feta sauce, and fresh, vibrant toppings. This dish is a protein-packed, flavorful, and colorful meal perfect for a quick dinner or meal prep that pairs wonderfully with warm pita bread for scooping.
Ingredients
Scale
Spicy Roasted Red Pepper Feta Sauce
- ½ batch Spicy Roasted Red Pepper Feta Dip
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 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 recommended) or regular rinsed and drained chickpeas
- 4 Persian cucumbers, halved lengthwise and sliced
- Pickled red onion
- Warm torn pita bread, for scooping
To Garnish
- Extra-virgin olive oil
- Extra feta cheese, crumbled
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Prepare the Feta Sauce: Make the Spicy Roasted Red Pepper Feta Sauce according to the referenced recipe and set aside. Use only half the batch for this dish and save the remainder for snacking or other uses.
- 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 softened. Push onions to the sides of the skillet and add the ground chicken. Break apart the meat with a wooden spoon or meat masher, mixing it with the onions. Season the chicken evenly with kosher salt, garlic powder, cumin, dried oregano, paprika, turmeric, dried thyme, and freshly ground black pepper. Continue cooking and stirring until the chicken is fully cooked and no longer pink, about 5 to 7 minutes.
- Assemble the Bowls: In a shallow bowl, spoon a generous amount of the feta sauce on one side. Add a ½ cup scoop of cooked rice on the other side. Top part of the feta sauce with ¼ cup roasted chickpeas. Add a scoop of the spiced ground chicken in the center. Garnish with sliced Persian cucumbers and pickled red onion. Drizzle with extra-virgin olive oil and sprinkle crumbled feta, fresh mint leaves, and chopped parsley on top.
- Serve: Serve each Mediterranean chicken bowl warm with torn pita bread for scooping and enjoy immediately.
Notes
- This recipe is versatile—you can swap ground chicken for turkey, beef, or lamb depending on preference.
- For a lighter option, use brown rice or quinoa as the grain base.
- If you prefer milder heat, adjust the spiciness of the feta sauce accordingly or use less.
- Roasted chickpeas add great crunch and protein, but regular chickpeas also work well if you want less crunch.
- This dish is perfect for meal prep; simply store components separately and assemble when ready to eat.
- Warm the pita before serving for the best texture and flavor.
Nutrition
- Serving Size: 1 bowl without pita
- Calories: 637 kcal
- Sugar: 7.6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 59.1 g
- Fiber: 10.8 g
- Protein: 38 g
- Cholesterol: 90 mg
