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Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus

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Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are vibrant, flavor‑packed bowls featuring zesty, spicy grilled chicken, creamy hummus, crisp cucumber salad and a hearty base. They’re fresh, fulfilling, and perfect for a balanced dinner or meal prep.

  • Author: Julia
  • Prep Time: 20 minutes (plus marinating)
  • Cook Time: 15 minutes
  • Total Time: 35–45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilled / Bowl Assembly
  • Cuisine: Mediterranean‑inspired
  • Diet: Halal

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

Instructions

  1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, chili flakes, paprika, salt and pepper to make the marinade.
  2. Add the chicken and coat well. Marinate for at least 30 minutes (or overnight for deeper flavor).
  3. While chicken marinates, prepare the cucumber salad: toss cucumber, cherry tomatoes, red onion, parsley (or mint), olive oil, lemon juice, salt and pepper. Chill until serving.
  4. Grill or pan‑sear the marinated chicken over medium‑high heat for about 5–7 minutes per side (longer if thick) until fully cooked and nicely charred. Let it rest, then slice or chop.
  5. Assemble each bowl: layer the base (rice/quinoa/greens); add a generous scoop of hummus; top with sliced grilled chicken; add a portion of cucumber salad; finish with optional toppings like feta, olives or pickled onions.
  6. Serve immediately or assemble components ahead for quick meal‑prep bowls.

Notes

  • Substitute chicken with grilled shrimp, tofu, or chickpeas for a vegetarian/vegan version.
  • Use cauliflower rice or extra greens for a lower‑carb base.
  • Drizzle with tahini sauce or garlic yogurt instead of hummus for variation.
  • Adjust chili flakes for milder or spicier flavor.

Nutrition

Find it online: https://juliameals.com/lemon-chili-grilled-chicken-bowls-with-fresh-cucumber-salad-hummus/