Mediterranean Chicken Hummus Bowls with tender garlic herb marinated chicken, cucumber tomato salad, creamy hummus, and feta cheese. This easy dinner recipe is packed with flavor and healthy ingredients for a satisfying feel-good meal.
If you’re anything like me and your idea of a real good time is a big bowl of variety to satisfy your craving for big flavors, you may just get a kick out of these easy Mediterranean chicken and hummus bowls.
Garlic herb tender chicken with fresh veggies in the form of cucumber tomato salad, creamy tangy hummus and feta cheese creates an explosion of flavor for the taste buds and plenty of texture to keep dinner frisky.
This simple recipe may just be your new favorite comfort food.
The chicken portion of these bowls comes straight from my Greek Chicken Breasts recipe I shared in 2022.
If you grow a garden and have a supply of cucumbers and tomatoes to use up, a simple cucumber tomato salad brings so much vibrant flavor to a meal and is a great use for your harvest.
Let’s discuss the fresh ingredients for this enticing chicken hummus bowl recipe. You can find the full list of ingredients at any grocery store!
Mediterranean Chicken Hummus Bowl Ingredients:
Greek Chicken Ingredients:
Boneless Skinless Chicken Breasts: The protein portion of the recipe. Pick up either boneless breasts or boneless thighs to marinate for this easy chicken hummus bowl recipe.
Avocado Oil: Every great marinade includes some form of oil to add flavor and lubrication to protect the meat during the cooking process and to ensure it turns out nice and tender.
I like using avocado oil due to its high smoke point and neutral flavor. Extra virgin olive oil works too.
Fresh Garlic: We mince up some garlic cloves to add to the marinade for delicious garlicky flavor. If you don’t have cloves of garlic on hand, swap them out for garlic powder.
Fresh Onion: In addition to garlic, I love adding fresh onion to marinades to ensure they are maxed out on flavor. Similar to the garlic, you can replace the onion with onion powder.
Lemon Zest and Lemon Juice: Bringing some citrus flair to this garlic herb adventure, we need some fresh lemon zest and lemon juice.
You can scale the amount up or down depending on your lemon preference.
Fresh Parsley, Dried Oregano, and Dried Thyme: Both fresh and dried herbs bring a rustic flavor to the chicken that rounds out all of the flavors.
You can get creative here with your favorite dried herbs or swap everything for Italian seasoning or Herbs de Provence.
Sea Salt and Black Pepper: Season the chicken with salt and pepper to your personal taste.
Kalamata Cucumber Tomato Salad:
Cucumber and Fresh Tomatoes: Cool crisp cucumber and juicy tomatoes adds a pop of texture and gives us a true Mediterranean vibe.
I like using heirloom tomatoes or vine-ripened tomatoes, but cherry tomatoes or grape tomatoes work well too.
Kalamata Olives: Adding richness and briny flavor to the salad, kalamata olives bring an enormous amount of flavor to both this fresh veggie-centric salad and also the bowls.
I like buying kalamata olives that have already been pitted and sliced to save time and effort.
Avocado Oil: The combination of a drizzle of avocado oil and fresh lemon zest and juice is all we need to dress the tomatoes and cucumbers.
Lemon Zest and Lemon Juice: Fresh lemon zest and juice bring citrus flair to the cucumber salad, which in turn levels up the bowls as well.
Fresh Garlic and Red Onion: A little fresh minced garlic and red onion add a little zing to the salad to enhance the flavors.
For the Chicken Hummus Bowls:
Brown Rice: Used as the base of the bowls, we need to cook up some brown rice. You can easily scale the amount up or down depending on your carbohydrate needs, or swap it out for something else.
A bed of baby spinach, cauliflower rice, or roasted veggies are great low-carb options.
Hummus: A big dollop of hummus is what really brings this meal full circle. Not only does hummus infuse the bowls with that unmistakable delicious flavor, but it also acts as a sort of sauce or dressing to tie everything together.
I’m a big believer that going heavy on the hummus yields the best results, but you can choose your amount depending on your personal taste. When using store-bought hummus, I typically stick with a Classic flavor, but any flavor will work.
If you enjoy making homemade hummus, whip up a batch of my Creamy Roasted Garlic Hummus.
Feta Cheese Crumbles: Feta cheese is a mandatory addition to anything Mediterranean or Greek inspired, plus it just makes everything better. Sprinkle to your heart’s delight for extra flavor.
Looking for ways of customizing this healthy dinner recipe? Here are some ideas.
Recipe Customizations:
- You can replace the fresh garlic and fresh onion in the Greek chicken marinade with 1.5 teaspoons of garlic powder and onion powder each.
- Replace the fresh parsley, dried oregano, and dried thyme in the chicken marinade with 1 tablespoon of Italian seasoning.
- Use boneless skinless chicken thighs instead of boneless chicken breasts.
- Save time by using rotisserie chicken rather than marinating and baking the chicken.
- Instead of using brown rice as the base for these chicken and hummus bowls, use cooked quinoa, couscous, or cauliflower rice. Polenta works great too!
- Add any of your favorite cooked veggies to the bowls for added fiber and nutrients. Roasted vegetables like broccoli, sweet potatoes, cauliflower, bell pepper, and zucchini are all great.
- Swap the kalamata olives for sliced black olives or green olives, or replace them with chopped artichoke hearts.
- Rather than baking the chicken, you can cook it in a skillet for 5-6 minutes per side over medium-high heat.
Now that we’ve covered all of the healthy ingredients for this easy dinner recipe, let’s make it!
How to Make Mediterranean Chicken Hummus Bowls:
Cook the rice ahead of time according to the instructions on the package. Set aside until ready to use. Note: If you’re meal prepping this recipe, the rice can be prepared up to 5 days ahead of time.
Prepare the Chicken:
Mix together the ingredients for the chicken marinade in a small bowl or measuring cup.
Transfer the raw chicken breasts to a large zip lock bag along with the marinade. Seal the bag and mix everything together, until all of the chicken pieces are coated in marinade.
Marinate for at least 20 minutes, ideally several hours and up to 24 hours.
When you’re ready to bake the chicken, reheat the oven to 350 degrees Fahrenheit.
Transfer the chicken (along with the marinade) to a large casserole dish or a rimmed baking sheet in a single layer.
Bake on the center rack of the preheated oven for 20-25 minutes for thin chicken filets or 25-35 minutes for thick chicken breasts, or until the chicken reaches an internal temperature of 165 degrees F.
To check the internal temperature, insert a meat thermometer into the thickest part of the breasts and wait until the numbers stop moving to get an accurate read.
Remove the chicken from the oven and allow it to rest for 15 minutes.
Transfer the chicken to a cutting board and cut it into strips or chop it into cubes.
Make the Kalamata Cucumber Tomato Salad:
While the chicken is cooking, prepare the kalamata olive cucumber tomato salad. Simply add all of the ingredients for the salad to a mixing bowl and toss together until well combined.
Taste the salad for flavor and add sea salt, black pepper, or more garlic to your personal taste.
Assemble the Bowls:
Add your desired amount of rice to each bowl. Load them up with garlic herb chicken, cucumber salad, hummus, and feta cheese. Enjoy!
If you’re into pita bread, serve these Greek chicken hummus bowls with warm pita bread.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
I like storing everything in separate containers so that I can prepare each bowl individually, although you can easily divide the ingredients into meal prep containers for easy grab and go meals.
For all those times you’re searching for a fresh and flavorful dinner recipe that covers all the nutrition bases, whip up this easy bowl recipe!
Make a big batch for meal prep to have for workweek lunches or easy weeknight dinners.
If you enjoy healthy bowl recipes like this one, also try these gems.
More Bowl Recipes:
- Garlic Sesame Chicken Bowls
- Crispy Bang Bang Salmon Bites Bowls
- Copycat Chipotle Burrito Bowls
- Sesame Garlic Steak Bites Bowls
- Thai Chicken and Cabbage Bowls
- Ground Turkey Egg Roll Bowls
Enjoy these big bowls of Mediterranean flavors for a healthy lunch or dinner.
Mediterranean Chicken Hummus Bowls
Ingredients
Kalamata Cucumber Tomato Salad:
- 1 medium-sized cucumber peeled and chopped into small pieces
- 1 large ripe tomato chopped
- ½ cup kalamata olives sliced
- ¼ cup red onion finely chopped
- 2 Tbsp avocado oil
- Zest of 1 lemon
- 1 Tbsp lemon juice
- 1 small clove garlic minced
Greek Chicken:
- 1 to 1.5 lbs boneless skinless chicken breasts or chicken thighs
- 1/4 cup avocado oil
- 2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 2 Tbsp red onion finely chopped
- 4 cloves garlic minced
- 2 Tbsp fresh parsley finely chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp sea salt to taste
For the Bowls:
- 1.5 cups uncooked brown rice*
- 8 to 10 ounces hummus
- 1 to 1.5 cups feta cheese crumbles
Instructions
- Cook the rice ahead of time according to the instructions on the package. Set aside until ready to use. Note: If you’re meal prepping this recipe, the rice can be prepared up to 5 days ahead of time.
Prepare the Chicken:
- Mix together the ingredients for the chicken marinade in a small bowl or measuring cup.
- Transfer the raw chicken breasts to a large zip lock bag along with the marinade. Seal the bag and mix everything together, until all of the chicken pieces are coated in marinade.
- Marinate for at least 20 minutes, ideally several hours and up to 24 hours.
- When you’re ready to bake the chicken, reheat the oven to 350 degrees Fahrenheit.
- Transfer the chicken (along with the marinade) to a large casserole dish or a rimmed baking sheet in a single layer.
- Bake on the center rack of the preheated oven for 20-25 minutes for thin chicken filets or 25-35 minutes for thick chicken breasts, or until the chicken reaches an internal temperature of 165 degrees F. To check the internal temperature, insert a meat thermometer into the thickest part of the breasts and wait until the numbers stop moving to get an accurate read.
- Remove the chicken from the oven and allow it to rest for 15 minutes.
- Transfer the chicken to a cutting board and cut it into strips or chop it into cubes.
Make the Kalamata Cucumber Tomato Salad:
- While the chicken is cooking, prepare the kalamata olive cucumber tomato salad. Simply add all of the ingredients for the salad to a mixing bowl and toss together until well combined. Taste the salad for flavor and add sea salt, black pepper, or more garlic to your personal taste.
Assemble the Bowls:
- Add your desired amount of rice to each bowl. Load them up with garlic herb chicken, cucumber salad, hummus, and feta cheese. Enjoy! If you’re into pita bread, serve these Greek chicken hummus bowls with warm pita bread.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. I like storing everything in separate containers so that I can prepare each bowl individually, although you can easily divide the ingredients into meal prep containers for easy grab and go meals.
Notes
Nutrition
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