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Fresh & Fiery: Lemon Chili Grilled Chicken Bowls with Cucumber Salad & Hummus

A vibrant grilled chicken bowl bursting with lemon and chili flavors, paired with refreshing cucumber salad and creamy hummus.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Grilled, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken breasts, boneless and skinless
  • 1/4 cup lemon juice (freshly squeezed)
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil
  • to taste salt and pepper to season the chicken
For the Cucumber Salad
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 medium red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • to taste salt and pepper to season the salad
For Serving
  • 1 cup hummus for topping

Method
 

Marinating the Chicken
  1. In a bowl, mix together lemon juice, chili powder, olive oil, salt, and pepper. Add the chicken breasts, ensuring they're well coated in the marinade. Cover and let it marinate for at least 15 minutes. For maximum flavor, marinate for up to 2 hours in the fridge.
Preparing the Cucumber Salad
  1. While the chicken is marinating, in another bowl, combine diced cucumber, cherry tomatoes, red onion, and parsley. Toss them together, then season with salt and pepper to taste. Set aside.
Grilling the Chicken
  1. Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken on the grill. Grill for about 6-7 minutes per side or until the chicken reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
Assembling the Bowls
  1. In serving bowls, add a generous scoop of hummus, sliced grilled chicken, and top with the cucumber salad. You can sprinkle additional parsley on top for a burst of color.
Serving
  1. Dig in and enjoy the combinations of flavors and textures!

Notes

If you'd like to make this dish even more personalized, consider using turkey breast instead of chicken, or opt for a mix of spices in place of chili powder—like paprika or cumin. Store leftovers in airtight containers in the fridge for up to 3 days.