Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad Recipe
This Spicy Garlic Chicken Bowl combines tender, flavorful chicken breast seasoned with smoky spices and garlic, paired with creamy hummus and a refreshing cucumber salad. A wholesome and vibrant meal perfect for lunch or dinner, offering a delightful balance of spice, creaminess, and crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Chicken and Seasoning
- 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
Hummus and Toppings
- 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
- Cooked quinoa or rice (for serving, quantity as desired)
Instructions
- Prepare the Chicken: In a bowl, toss the cubed chicken breast with olive oil, minced garlic, smoked paprika, cayenne pepper, cumin, salt, and black pepper until evenly coated with the spices.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until the chicken pieces are golden brown and cooked through, about 8 to 10 minutes.
- Make the Cucumber Salad: While the chicken cooks, in a separate bowl, combine diced cucumber, thinly sliced red onion, chopped parsley, lemon juice, and olive oil. Mix well to create a refreshing salad.
- Assemble the Bowl: Divide cooked quinoa or rice among serving bowls. Top each with the spicy garlic chicken, a generous scoop of hummus, and the prepared cucumber salad.
- Serve: Serve the bowls immediately while the chicken is hot, allowing the fresh flavors and textures to shine.
Notes
- You can substitute quinoa or rice with cauliflower rice for a low-carb option.
- Adjust the cayenne pepper quantity depending on your preferred spice level.
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- This recipe can be made dairy-free and vegan by substituting chicken with chickpeas and using vegan hummus.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently before serving.
