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Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus

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Lemon Chili Grilled Chicken Bowls feature zesty, spicy grilled chicken paired with a crisp cucumber salad and creamy hummus. This fresh, Mediterranean-inspired meal is perfect for weeknight dinners or healthy meal prep.

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

Instructions

  1. Whisk olive oil, lemon juice, lemon zest, garlic, chili, honey, salt, and pepper to make the marinade.
  2. Coat chicken in the marinade and refrigerate for at least 30 minutes (up to 4 hours).
  3. Combine cucumber, red onion, dill, lemon juice, olive oil, salt, and pepper for the salad. Chill until serving.
  4. Grill chicken over medium-high heat for 6–7 minutes per side until cooked through and charred.
  5. Let the chicken rest for a few minutes, then slice.
  6. Assemble bowls with grains, hummus, grilled chicken, cucumber salad, and optional toppings.
  7. Drizzle with olive oil and garnish with fresh herbs before serving.

Notes

  • Swap chicken with grilled tofu or shrimp for variation.
  • Use store-bought hummus or tzatziki for convenience.
  • For low-carb, use cauliflower rice instead of grains.
  • Adjust chili quantity based on spice preference.
  • Pan-sear or bake chicken if a grill is unavailable.

Nutrition

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