Name: Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus
Prep time: 15 min
Cook time: PT-492125H2M16S
Total time: PT-492125H2M16S
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 3 tbsp olive oil (for marinade); 2 tbsp lemon juice; 1 tsp lemon zest; 2 cloves garlic, minced; 1 tsp red chili flakes or 1 fresh chili, finely chopped; 1 tsp honey or maple syrup; Salt and pepper to taste; 1 large cucumber, thinly sliced; 1/4 red onion, thinly sliced; 2 tbsp fresh dill or parsley, chopped; 1 tbsp lemon juice (for salad); 1 tbsp olive oil (for salad); Salt and pepper to taste (for salad); 2 cups cooked rice, quinoa, couscous, or bulgur; 1 cup hummus; 1/2 cup cherry tomatoes, halved (optional); 1/4 cup crumbled feta (optional); Fresh herbs (mint, parsley, or dill) for garnish

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These Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are my ultimate go-to when I’m craving something light, healthy, and packed with bold, fresh flavors. The smoky, spicy-sweet chicken pairs perfectly with the crisp cucumber salad and creamy hummus, creating a balanced meal that’s as satisfying as it is wholesome.

Why You’ll Love This Recipe

I love how this dish combines simple ingredients into a vibrant, Mediterranean-inspired bowl that feels both nourishing and indulgent. The lemon chili marinade gives the chicken a zesty, spicy kick that’s balanced out beautifully by the cool cucumber salad and smooth hummus. It’s perfect for meal prep, customizable to whatever I have on hand, and quick enough to make for a weeknight dinner. Every bite has a mix of textures and flavors I never get tired of. Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus

Ingredients

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

For the chicken marinade:

Boneless, skinless chicken breasts or thighs
Olive oil
Lemon juice
Lemon zest
Garlic, minced
Red chili flakes or fresh chopped chili
Honey or maple syrup
Salt and pepper

For the cucumber salad:

Cucumber, thinly sliced
Red onion, thinly sliced
Fresh dill or parsley
Lemon juice
Olive oil
Salt and pepper

For the bowl assembly:

Cooked rice, quinoa, couscous, or bulgur
Hummus (store-bought or homemade)
Cherry tomatoes, halved (optional)
Crumbled feta (optional)
Fresh herbs for garnish (like mint, parsley, or dill)

Directions

I start by whisking together the olive oil, lemon juice, zest, garlic, chili flakes, honey, salt, and pepper to make the marinade.
I coat the chicken in the marinade and let it sit for at least 30 minutes (or up to 4 hours in the fridge).
While the chicken marinates, I prep the cucumber salad by tossing cucumber, red onion, dill, lemon juice, olive oil, salt, and pepper in a bowl. I let it chill in the fridge so the flavors can develop.
I grill the chicken over medium-high heat for about 6–7 minutes per side, or until fully cooked and nicely charred.
I let the chicken rest for a few minutes, then slice it.
To build the bowls, I layer a scoop of rice or grains, a generous dollop of hummus, sliced grilled chicken, a spoonful of cucumber salad, and any extras like tomatoes or feta.
I finish with a drizzle of olive oil and fresh herbs before serving.

Servings and timing

This recipe serves 4. Prep time takes about 15 minutes, plus 30 minutes for marinating. Cooking time is around 15–20 minutes, so the total time is roughly 45 minutes to 1 hour.

Variations

Sometimes I swap out the chicken for grilled shrimp or tofu for a vegetarian version. I’ve also used tzatziki instead of hummus when I want something extra cooling. For a low-carb version, I use cauliflower rice instead of regular grains. And if I’m short on time, I skip the cucumber salad and just use sliced raw veggies for crunch.

Storage/Reheating

I store the components separately in the fridge for up to 4 days. The grilled chicken reheats well in a skillet or microwave. The cucumber salad is best eaten within 2 days to stay crisp, and the hummus keeps for up to a week. When I want to reassemble a bowl, I simply warm the grain and chicken, then add the chilled salad and hummus. Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus

FAQs

Can I use store-bought hummus?

Yes, I often do when I’m in a hurry. I just choose one with minimal ingredients and a creamy texture.

Is this recipe good for meal prep?

Absolutely. I prep everything in advance and store it in containers to assemble throughout the week.

What’s the best grain to use for the base?

I love using quinoa or couscous, but rice or bulgur also work great. It depends on what I have on hand.

How spicy is the lemon chili marinade?

It has a mild kick, but I adjust the spice level by adding more or less chili flakes or using a mild chili variety.

Can I cook the chicken without a grill?

Definitely. I pan-sear or bake the chicken if I don’t want to fire up the grill, and it still turns out juicy and flavorful.

Conclusion

These Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are everything I want in a balanced meal — bold flavors, nourishing ingredients, and satisfying textures. Whether I’m serving them for a casual dinner or prepping meals for the week, they always leave me feeling full, refreshed, and totally satisfied.