Name: Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus
Prep time: 20 min
Cook time: 15 min
Total time: PT-489978H23M10S
Cuisine: Mediterranean‑inspired
Ingredients: 1.5 lbs boneless skinless chicken breasts or thighs; 2 tbsp olive oil; 3 tbsp fresh lemon juice; 1 tsp lemon zest; 3 cloves garlic, minced; 1 tsp red chili flakes (or 1 tbsp chili paste); 1 tsp paprika; Salt, to taste; Black pepper, to taste; 1 large cucumber, thinly sliced or diced; 1 cup cherry tomatoes, halved; ½ red onion, thinly sliced; 2 tbsp fresh parsley or mint, chopped; 2 tbsp olive oil (for salad); 2 tbsp lemon juice (for salad); Salt & black pepper (for salad); 4 cups cooked rice, quinoa, couscous or greens (base); 1 cup hummus (store‑bought or homemade); Optional toppings: crumbled feta, olives, pickled onions, grilled veggies

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These Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are one of my favorite ways to enjoy a balanced, vibrant, and flavor-packed meal. The juicy grilled chicken is marinated in a zesty lemon chili blend, served over a hearty base with creamy hummus and a cool, crisp cucumber salad. It’s the perfect mix of fresh and filling—great for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

I love this recipe because it combines bold flavors and fresh textures all in one bowl. The grilled chicken is tangy, spicy, and smoky, while the cucumber salad adds crunch and brightness. The hummus brings everything together with its creamy richness. It’s easy to customize, loaded with protein and veggies, and satisfying without feeling heavy. Plus, everything can be prepped ahead for quick assembly.

Ingredients

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

For the lemon chili grilled chicken:

Boneless skinless chicken breasts or thighs
Olive oil
Fresh lemon juice
Lemon zest
Garlic (minced)
Red chili flakes or chili paste
Paprika
Salt
Black pepper

For the cucumber salad:

Cucumber (thinly sliced or diced)
Cherry tomatoes (halved)
Red onion (thinly sliced)
Fresh parsley or mint (chopped)
Olive oil
Lemon juice
Salt and pepper

For the bowl:

Cooked rice, quinoa, couscous, or greens
Hummus (store-bought or homemade)
Optional toppings: crumbled feta, olives, pickled onions, or grilled veggies

Directions

I start by marinating the chicken in olive oil, lemon juice, zest, garlic, chili flakes, paprika, salt, and pepper. I let it sit for at least 30 minutes or overnight for deeper flavor.
While the chicken marinates, I prepare the cucumber salad by tossing cucumber, tomatoes, red onion, herbs, olive oil, and lemon juice in a bowl. I season with salt and pepper and chill it until ready to serve.
I grill or pan-sear the marinated chicken over medium-high heat for 5–7 minutes per side, until fully cooked and nicely charred. I let it rest before slicing.
To assemble, I layer my base (like rice or greens) in a bowl, add a generous scoop of hummus, top with sliced grilled chicken and cucumber salad, and finish with any extras like feta or olives.
I serve the bowls immediately or store components separately for meal prep.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes (plus marinating)
Cook time: 15 minutes
Total time: 35–45 minutes

Variations

Sometimes I swap chicken for grilled shrimp or chickpeas for a vegetarian version. I also use different bases like farro or cauliflower rice. When I want more richness, I drizzle with tahini or garlic yogurt sauce. I’ve even turned it into wraps using pita bread or lettuce cups.

Storage/reheating

I store the chicken, salad, and base separately in airtight containers in the fridge for up to 4 days. The cucumber salad is best eaten within 2 days for freshness. To reheat, I warm the chicken and grain base, then assemble fresh with hummus and salad. It’s a great option for make-ahead lunches.

FAQs

Can I bake the chicken instead of grilling?

Yes, I bake it at 400°F for about 20–25 minutes or until fully cooked. I sometimes broil for a couple of minutes at the end for extra color.

How spicy is the chili marinade?

It has a mild to medium kick, but I adjust the chili flakes to taste. For a spicier version, I add a spoonful of chili paste or hot sauce.

What kind of hummus works best?

I usually use classic garlic hummus, but roasted red pepper or lemon hummus works beautifully with the flavors in the bowl.

Can I use chicken thighs?

Absolutely. Thighs are juicier and more flavorful, and they hold up well to grilling and marinating.

Can I make this bowl dairy-free?

Yes, just skip the feta or use a dairy-free alternative. Everything else is naturally dairy-free, including the hummus.

Conclusion

These Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are the kind of meal I never get tired of—fresh, flavorful, and full of texture. Whether I’m making them for a quick dinner or prepping ahead for the week, they’re easy to assemble and endlessly customizable. It’s clean eating without sacrificing flavor, and it always leaves me feeling satisfied.