Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad Recipe
This Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad is a flavorful and balanced meal featuring tender, spiced chicken breast cooked to perfection in a skillet. Paired with creamy hummus and a refreshing cucumber salad enhanced with red onion, fresh parsley, and zesty lemon, this bowl offers a delightful combination of textures and vibrant flavors. Perfect for a healthy lunch or dinner, it is quick to prepare and packed with protein and fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 3-4
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast, cubed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- Salt and black pepper to taste
For the Hummus & Salad:
- 1 cup hummus
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Optional: cooked quinoa or rice to serve
Instructions
- Season the Chicken: In a large mixing bowl, combine the cubed chicken breast with olive oil, minced garlic, smoked paprika, cayenne pepper, cumin, salt, and black pepper. Toss well to evenly coat each piece with the spice mixture.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the seasoned chicken pieces and cook them until they are golden brown on the outside and cooked through in the center, approximately 8-10 minutes, stirring occasionally to ensure even cooking.
- Prepare the Cucumber Salad: In a separate bowl, mix together the diced cucumber, thinly sliced red onion, fresh parsley, lemon juice, and olive oil. Toss gently to combine all ingredients, allowing the flavors to meld.
- Assemble the Bowl: Place a base of cooked quinoa or rice in serving bowls. Top with the spicy garlic chicken, a generous scoop of hummus, and finish with the cucumber salad on the side or on top.
- Serve: Serve the bowls immediately while the chicken is warm. Enjoy the contrast of spicy, creamy, and fresh flavors in every bite.
Notes
- For a gluten-free and low-fat option, serve the chicken bowl over quinoa instead of rice.
- Adjust cayenne pepper quantity to your preferred spice level.
- Leftover cooked chicken can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Homemade hummus can be used as a substitute for store-bought for a fresher taste.
- Add a drizzle of extra lemon juice or a sprinkle of chili flakes for extra zing when serving.
