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Mediterranean Chicken Hummus Bowls

Mediterranean Chicken Hummus Bowls

The ultimate comfort food, Mediterranean Chicken Hummus Bowls combine tender chicken, creamy hummus, and fresh vegetables in a vibrant, nutritious meal. Perfect for a quick, easy dinner, this dish will satisfy your cravings and is a great option for meal prep. Make it tonight!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 550 kcal

Equipment

  • Oven
  • Peeler
  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet

Ingredients
  

  • 1 medium cucumber peeled and chopped into small pieces
  • 1 large tomato chopped
  • 0.5 cup kalamata olives sliced
  • 0.25 cup red onion finely chopped
  • 2 Tbsp avocado oil
  • 1 lemon lemon zest zest of
  • 1 Tbsp lemon juice
  • 1 small clove garlic minced
  • 1 to 1.5 lbs boneless skinless chicken breasts or thighs
  • 0.25 cup avocado oil
  • 2 Tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 2 Tbsp red onion finely chopped
  • 4 cloves garlic minced
  • 2 Tbsp fresh parsley finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp sea salt to taste
  • 1.5 cups uncooked brown rice
  • 8 to 10 ounces hummus
  • 1 to 1.5 cups feta cheese crumbles

Instructions
 

  • Cook the rice ahead of time according to the instructions on the package. Set aside until ready to use. Note: If you’re meal prepping this recipe, the rice can be prepared up to 5 days ahead of time.
  • Mix together the ingredients for the chicken marinade in a small bowl or measuring cup.
  • Transfer the raw chicken breasts to a large zip lock bag along with the marinade. Seal the bag and mix everything together until all of the chicken pieces are coated in marinade.
  • Marinate for at least 20 minutes, ideally several hours and up to 24 hours.
  • When you’re ready to bake the chicken, reheat the oven to 350 degrees Fahrenheit.
  • Transfer the chicken (along with the marinade) to a large casserole dish or a rimmed baking sheet in a single layer.
  • Bake on the center rack of the preheated oven for 20-25 minutes for thin chicken filets or 25-35 minutes for thick chicken breasts, or until the chicken reaches an internal temperature of 165 degrees F.
  • Remove the chicken from the oven and allow it to rest for 15 minutes.
  • Transfer the chicken to a cutting board and cut it into strips or chop it into cubes.
  • While the chicken is cooking, prepare the kalamata olive cucumber tomato salad. Simply add all of the ingredients for the salad to a mixing bowl and toss together until well combined. Taste the salad for flavor and add sea salt, black pepper, or more garlic to your personal taste.
  • Add your desired amount of rice to each bowl. Load them up with garlic herb chicken, cucumber salad, hummus, and feta cheese.
  • Enjoy! If you’re into pita bread, serve these Greek chicken hummus bowls with warm pita bread.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • I like storing everything in separate containers so that I can prepare each bowl individually, although you can easily divide the ingredients into meal prep containers for easy grab and go meals.

Notes

  • Make 1 to 2 cups of dry brown rice: to use as the base for these bowls.
  • Grain Alternatives: You can replace the rice with quinoa or couscous if you’d prefer.
Keyword Healthy Chicken Recipes, Hummus Bowls, Mediterranean chicken bowls, Mediterranean Diet