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Spicy Garlic Chicken Bowl with Hummus and Cucumber Salad

A vibrant and flavorful bowl featuring tender, spicy garlic chicken, creamy hummus, and a refreshing cucumber and tomato salad, all served over a bed of fluffy rice or quinoa. This well-balanced meal is perfect for a satisfying weeknight dinner.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Mediterranean, Middle Eastern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breast boneless, skinless, cut into 1-inch pieces
  • 4 cloves garlic minced
  • 1 tbsp olive oil (for chicken)
  • 1 tbsp lemon juice (for chicken)
  • 1 tsp smoked paprika
  • 1 tsp chili powder (or ½ tsp cayenne for more heat)
  • 0.5 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp Salt (for chicken)
  • 0.25 tsp Black pepper (for chicken)
  • 1 large cucumber deseeded and diced
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion finely diced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp olive oil (for salad)
  • 1 tbsp lemon juice (for salad)
  • Salt (for salad) to taste
  • Black pepper (for salad) to taste
  • 2 cups cooked jasmine rice or quinoa (prepare according to package directions)
  • 1 container hummus (10 oz)
  • Fresh cilantro for garnish (optional)
  • Red pepper flakes for garnish (optional)
  • Lemon wedges for serving (optional)

Equipment

  • Large Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Large Skillet or Cast Iron Pan
  • Saucepan (for rice/quinoa)
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine the chicken pieces with minced garlic, 1 tbsp olive oil, 1 tbsp lemon juice, smoked paprika, chili powder, ground cumin, dried oregano, ½ tsp salt, and ¼ tsp black pepper. Toss until the chicken is evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes while you prepare other components.
  2. While the chicken marinates, prepare the rice or quinoa according to package instructions. For 2 cups cooked, you will typically need 1 cup uncooked rice/quinoa with 2 cups water. Once cooked, keep warm and fluffy.
  3. In a medium bowl, combine the diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley. Drizzle with 1 tbsp olive oil and 1 tbsp lemon juice. Season with salt and pepper to taste. Toss gently to combine and set aside.
  4. Heat a large skillet or cast iron pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches to avoid steaming the chicken.
  5. Cook for 5-7 minutes per side, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside.
  6. Divide the cooked rice or quinoa evenly among 4 serving bowls. Spoon a generous dollop of hummus next to the rice in each bowl.
  7. Arrange the cooked spicy garlic chicken pieces on the other side of the rice. Add a portion of the fresh cucumber salad to each bowl.
  8. Garnish with fresh cilantro or a sprinkle of red pepper flakes, if desired. Serve immediately with extra lemon wedges on the side.

Notes

For meal prep, cook the chicken and rice ahead of time. Store components separately and assemble bowls just before serving. Adjust the spice level of the chicken by increasing or decreasing chili powder/cayenne. You can substitute chicken with firm tofu or chickpeas for a vegetarian option.