Spicy Garlic Chicken Bowl with Hummus Recipe
This Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad is a vibrant and easy-to-make lunch option that balances bold, savory flavors with refreshing crunch and creamy texture. Featuring tender, spice-coated chicken sautéed to perfection and paired with cool, tangy cucumber salad alongside smooth hummus, this dish offers a nutritious and satisfying meal perfect for a midday boost or light dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breast, cubed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin
- Salt and black pepper to taste
Hummus
- 1 cup hummus
Cucumber Salad
- 1 large cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Grain Base (Optional)
- 2 cups cooked quinoa or rice (to serve)
Instructions
- Prepare the Chicken: In a bowl, toss the cubed chicken with olive oil, minced garlic, smoked paprika, cayenne pepper, cumin, salt, and black pepper until fully coated with spices, ensuring every piece is well-seasoned.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken in a single layer and cook, stirring occasionally, until the chicken is golden brown and cooked through, about 10 minutes. Make sure the chicken is fully cooked and has a nice sear for enhanced flavor.
- Make the Cucumber Salad: In a separate bowl, combine diced cucumber, thinly sliced red onion, chopped parsley, lemon juice, and olive oil. Toss well to mix evenly and set aside to marinate slightly so the flavors meld together and the salad becomes refreshing and tangy.
- Assemble the Bowls: Divide cooked quinoa or rice among serving bowls as a base. Top each with the spicy garlic chicken, a generous scoop of hummus, and a portion of the cucumber salad for a balanced layering of flavors and textures.
- Serve: Serve the bowls immediately while the chicken is warm. Enjoy this wholesome meal with vibrant spices, creamy hummus, and fresh salad all in one bowl.
Notes
- You can substitute quinoa for rice or any preferred grain as the base.
- Adjust the cayenne pepper quantity based on your spice tolerance.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
- For a dairy-free option, ensure your hummus does not contain yogurt or dairy ingredients.
- Add some toasted pine nuts or sliced almonds on top for extra crunch and flavor.
