30-Minute Mediterranean Chicken Bowls
Wonderful spiced Mediterranean chicken bowls with perfectly seasoned chicken, rice, spicy red pepper feta sauce, and plenty of fresh toppings. These 30-minute Mediterranean chicken bowls are packed with protein and make the best meal prep dinner! Serve with warm pita bread to scoop up every delicious flavor.
Servings 4 servings
Calories 637cal
Ingredients
- ½ batch Spicy Roasted Red Pepper Feta Dip
- For the spiced ground chicken:
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken (or turkey or sub 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
- Lots of freshly ground black pepper
- For serving:
- 2 cups of cooked rice of choice (I love jasmine or brown rice!)
- 1 cup roasted chickpeas (I love Biena) or regular rinsed and drained chickpeas work too!
- 4 Persian cucumbers, halved lengthwise and sliced
- Pickled red onion
- Warm torn pita, for scooping
- To garnish:
- Extra-virgin olive oil
- Extra feta crumbled
- Fresh mint leaves
- Fresh chopped parsley
Instructions
- Make the Spicy Roasted Red Pepper Feta Sauce according to the recipe. You'll only need ½ batch for the bowls, so save the rest for snacking!
- Cook the chicken: Add olive oil to a large skillet and place over medium-high heat. Once warm, add in the onions and cook for 3 to 5 minutes until softened. Push onions to the edges of the pan and add the ground chicken, breaking apart the meat with a wooden spoon or meat masher and working the onions in. Once meat is broken apart nicely, season the chicken with salt, garlic powder, cumin, oregano, paprika, turmeric, thyme and freshly ground black pepper. Cook until the meat is fully cooked and no longer pink, about 5 to 7 minutes total.
- To serve: Add a big scoop of the feta sauce and spoon it around nicely on one side of a shallow bowl. On the other side, add in a ½ cup scoop of rice. Then top with ¼ cup of the roasted chickpeas over part of the feta sauce and a scoop of the spiced ground chicken rice in the middle. Top with some chopped cucumbers and pickled red onion. Garnish with a drizzle of olive oil, some crumbled feta and fresh mint leaves and chopped parsley. Serve with warm torn pita bread for scooping and enjoy!
Nutrition
Serving: 1bowl (without the pita) | Calories: 637cal | Carbohydrates: 59.1g | Protein: 38g | Fat: 28g | Saturated Fat: 7.1g | Fiber: 10.8g | Sugar: 7.6g