Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe

Introduction

This Lemon Chili Grilled Chicken Bowl is a vibrant and flavorful meal that combines spicy, tangy chicken with a refreshing cucumber salad and creamy hummus. Perfect for a quick weeknight dinner or a satisfying lunch, it offers a delicious balance of textures and tastes.

Ingredients

• 2 chicken breasts, diced or whole
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp honey
• 1 tsp chili flakes
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish
• 1 cup diced cucumber
• ½ cup cherry tomatoes or red bell pepper
• 1 tsp lemon juice (for salad)
• 1 tbsp olive oil (for salad)
• Salt, to taste (for salad)
• ½ cup hummus
• 1 tsp olive oil (for hummus)
• ¼ tsp smoked paprika or chili powder

Instructions

1. Step 1: Prep the ingredients by chopping the cucumber, tomatoes, and garlic. Dice the chicken if you’re not grilling it whole.
2. Step 2: Marinate the chicken with olive oil, minced garlic, honey, tomato paste, chili flakes, lemon juice, salt, and pepper. Let it sit for 20–30 minutes to absorb the flavors.
3. Step 3: Grill the chicken. If whole, cook for 5–7 minutes per side. If diced, grill in a basket for 10–12 minutes or on skewers for 3–4 minutes per side until cooked through.
4. Step 4: Make the cucumber salad by combining diced cucumber, cherry tomatoes or red bell pepper, lemon juice, olive oil, and salt. Stir gently to mix.
5. Step 5: Prepare the hummus base by spreading hummus on the serving bowls, then drizzle with olive oil and sprinkle with smoked paprika or chili powder for extra flavor.
6. Step 6: Assemble each bowl by layering the hummus base, grilled chicken, and cucumber salad. Garnish with fresh parsley.
7. Step 7: Serve immediately with warm pita bread, if desired.

Tips & Variations

• For extra juiciness, marinate the chicken overnight in the refrigerator.
• Swap chili flakes for a milder paprika if you prefer less heat.
• Add a squeeze of fresh lemon juice over the finished bowl for a bright, fresh kick.
• Try using grilled red peppers instead of cherry tomatoes for a smoky variation.

Storage

Store leftover grilled chicken, cucumber salad, and hummus separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave, but serve cucumber salad fresh to maintain its crunch. Assemble bowls just before eating for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and are often juicier. Adjust grilling time to ensure they are fully cooked—usually 6–8 minutes per side for whole thighs.

Is this recipe gluten-free?

The main bowl is gluten-free if served without pita bread. If you want to keep it gluten-free, skip the pita or use a gluten-free alternative.

Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

These Lemon Chili Grilled Chicken Bowls feature tender, marinated grilled chicken topped with a vibrant fresh cucumber salad and creamy hummus. Perfect for a light and flavorful meal, this recipe balances zesty lemon, spicy chili flakes, and savory tomato paste for an irresistible grilled chicken experience.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 35-40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken

• 2 chicken breasts, diced or whole
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp honey
• 1 tsp chili flakes
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

For the Cucumber Salad

• 1 cup diced cucumber
• ½ cup cherry tomatoes or red bell pepper, diced
• 1 tsp lemon juice
• 1 tbsp olive oil
• Salt, to taste

For the Hummus Base

• ½ cup hummus
• 1 tsp olive oil
• ¼ tsp smoked paprika or chili powder

Instructions

1. Prep Ingredients: Chop the cucumber, cherry tomatoes (or red bell pepper), and mince the garlic cloves. If using whole chicken breasts, dice them now if preferred.
2. Marinate Chicken: In a bowl, combine olive oil, minced garlic, honey, tomato paste, chili flakes, lemon juice, salt, and pepper. Add the chicken pieces or whole breasts and coat thoroughly. Let the chicken marinate for 20 to 30 minutes to absorb the flavors.
3. Grill Chicken: For whole breasts, grill over medium-high heat for 5 to 7 minutes per side until cooked through. For diced chicken, grill using a grill basket for 10 to 12 minutes, stirring occasionally, or thread onto skewers and grill for 3 to 4 minutes per side.
4. Make Cucumber Salad: In a bowl, mix the diced cucumber, cherry tomatoes or red bell pepper, lemon juice, olive oil, and salt to taste. Toss until well combined and set aside.
5. Prepare Hummus Base: Spread the hummus on the serving bowls or plates. Drizzle olive oil over the hummus and sprinkle with smoked paprika or chili powder to add smokiness and heat.
6. Assemble Bowls: Layer the grilled chicken over the hummus base. Add a generous serving of cucumber salad on the side and garnish with fresh parsley for a burst of color and freshness.
7. Serve: Serve the bowls immediately. Optionally, offer warm pita bread on the side to round out the meal.

Notes

• Marinating the chicken for at least 20 minutes enhances the flavor and tenderness.
• Adjust chili flakes according to your heat preference.
• Option to use red bell pepper instead of cherry tomatoes based on availability and taste.
• For a quicker meal, use pre-cooked grilled chicken and assemble the bowls directly.
• Warm pita bread pairs perfectly with these bowls for a more filling meal.

Keywords: lemon chili grilled chicken, grilled chicken bowls, cucumber salad, hummus bowl, Mediterranean chicken recipe, healthy grilled chicken, quick grilled chicken