Lemon Chili Grilled Chicken Bowls with Cucumber Salad and Hummus Recipe

Introduction

Lemon Chili Grilled Chicken Bowls are a vibrant and flavorful meal perfect for any day of the week. With a bright cucumber salad and creamy hummus, this dish offers a refreshing balance that you’ll want to make again and again.

Ingredients

• 2 chicken breasts, diced (or whole if preferred for grilling)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon honey
• 1 teaspoon chili flakes
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 cup diced cucumber
• ½ cup chopped cherry tomatoes or red bell pepper
• 1 teaspoon lemon juice (for salad)
• 1 tablespoon olive oil (for salad)
• Salt, to taste (for salad)
• ½ cup hummus (homemade or store-bought)
• 1 teaspoon olive oil (for hummus base)
• ¼ teaspoon smoked paprika or chili powder

Instructions

1. Step 1: Prep the ingredients by dicing the chicken (or leave breasts whole if grilling whole), mincing garlic, and chopping cucumber, tomatoes, and parsley.
2. Step 2: In a bowl, combine olive oil, garlic, tomato paste, honey, chili flakes, lemon juice, salt, and black pepper to make the marinade. Add the chicken and coat well. Marinate for 20–30 minutes, or up to 2 hours in the fridge.
3. Step 3: Grill the chicken. For whole breasts, preheat grill to medium-high and cook 5–7 minutes per side until internal temperature reaches 165°F. Let rest, then dice. For diced chicken, either use a grill basket and cook 10–12 minutes, stirring occasionally, or thread onto skewers and grill 3–4 minutes per side.
4. Step 4: Make the cucumber salad by tossing cucumber, tomatoes or bell pepper, lemon juice, olive oil, and salt together in a bowl. Set aside.
5. Step 5: Prepare the bowl base by spreading hummus into the bottom of your serving bowl. Drizzle with olive oil and sprinkle smoked paprika or chili powder on top.
6. Step 6: Assemble the bowls by adding grilled lemon chili chicken over the hummus, topping with the cucumber salad, and finishing with chopped parsley.
7. Step 7: Serve immediately as is or with warm pita bread for a complete meal.

Tips & Variations

• For extra zest, add a sprinkle of lemon zest to the marinade before grilling.
• Substitute chicken breasts with thighs for a juicier option.
• Use store-bought hummus to save time, or add roasted red peppers for a smoky twist.
• Add fresh herbs like mint or cilantro to the cucumber salad for added freshness.

Storage

Store leftover grilled chicken and cucumber salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently on the stovetop or microwave until warm. The salad is best enjoyed fresh but can be kept chilled and tossed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before marinating and grilling to ensure even cooking.

What can I serve with these bowls?

Warm pita bread, cooked quinoa, or fluffy rice make excellent sides to complement the flavors and complete the meal.

Lemon Chili Grilled Chicken Bowls with Cucumber Salad and Hummus Recipe

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★★★★★

4.6 from 126 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are a vibrant, flavor-packed meal combining zesty, spicy grilled chicken with a refreshing cucumber salad and creamy hummus base. Perfectly balanced and easy to prepare, these bowls offer a delightful mix of textures and tastes, ideal for a wholesome lunch or light dinner.

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Ingredients

Scale 1x2x3x

For the Chicken

• 2 chicken breasts, diced (or whole if grilling before cutting)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon honey
• 1 teaspoon chili flakes
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Cucumber Salad

• 1 cup diced cucumber
• ½ cup chopped cherry tomatoes or red bell pepper
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• Salt, to taste

For the Bowl Base

• ½ cup hummus (homemade or store-bought)
• 1 teaspoon olive oil
• ¼ teaspoon smoked paprika or chili powder

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Instructions

1. Prep the Ingredients: Dice the chicken (or leave the breasts whole if you prefer grilling first), mince the garlic, and chop the cucumber, tomatoes (or red bell pepper), and herbs to get everything ready for assembling.
2. Marinate the Chicken: In a bowl, combine olive oil, garlic, tomato paste, honey, chili flakes, lemon juice, salt, and pepper. Add the chicken and coat well. Allow to marinate for 20–30 minutes or up to 2 hours in the fridge to absorb the flavors.
3. Grill the Chicken: For whole breasts, preheat the grill to medium-high heat and grill for 5–7 minutes per side until cooked through (internal temperature 165°F). Let rest, then dice into bite-sized pieces. For diced chicken, either place marinated pieces in a grill basket and grill for 10–12 minutes, stirring occasionally, or thread onto skewers and grill 3–4 minutes per side until fully cooked.
4. Make the Cucumber Salad: In a bowl, combine the diced cucumber, chopped tomatoes or red bell pepper, lemon juice, olive oil, and salt. Toss well and set aside for flavors to mingle.
5. Prepare the Hummus Base: Spread hummus into the bottom of each serving bowl. Drizzle with olive oil and sprinkle smoked paprika or chili powder on top for a smoky, spicy touch.
6. Assemble the Bowls: Add the grilled lemon-chili chicken over the hummus base, then top with the fresh cucumber salad. Garnish with chopped fresh parsley for added color and freshness.
7. Serve: Enjoy immediately, either as is or paired with warm pita bread for a complete meal.

Notes

• Marinating the chicken for longer (up to 2 hours) intensifies the flavor.
• If you don’t have a grill, you can cook the chicken on a stovetop grill pan or regular skillet, adjusting cook times accordingly.
• Choose cherry tomatoes or red bell pepper based on your preference or seasonal availability for the salad.
• For a spicier kick, increase chili flakes or add a pinch of cayenne pepper.
• This recipe can be served warm or at room temperature, making it versatile for meal prep.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Mediterranean

Keywords: lemon chili chicken, grilled chicken bowls, cucumber salad, hummus bowl, healthy chicken recipe, Mediterranean chicken, easy grilled chicken, summer meals