Description
A vibrant, protein-packed bowl featuring zesty grilled chicken, refreshing cucumber salad, creamy hummus, and fluffy rice—perfect for meal prep or a wholesome family dinner.
Ingredients
4 boneless, skinless chicken breasts (about 680 g / 1.5 lbs)
3 tablespoons olive oil (45 ml)
3 tablespoons fresh lemon juice (45 ml)
Zest of 1 lemon
3 cloves garlic, minced
1 teaspoon chili powder (5 g)
1 teaspoon smoked paprika (5 g)
1/2 teaspoon ground cumin (2.5 g)
1/2 teaspoon red pepper flakes (2 g)
1 teaspoon salt (6 g)
1/2 teaspoon black pepper (2 g)
2 cups diced English cucumber (300 g)
1 cup halved cherry tomatoes (150 g)
1/4 cup diced red onion (40 g)
2 tablespoons chopped parsley (8 g)
2 tablespoons olive oil (30 ml)
1 tablespoon lemon juice (15 ml)
1/4 teaspoon salt (1.5 g)
1/4 teaspoon black pepper (1 g)
2 cups cooked rice (400 g)
1 1/2 cups hummus (360 g)
1 cup shredded lettuce (50 g)
1/4 cup crumbled feta cheese (optional, 40 g)
Instructions
In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, chili powder, smoked paprika, cumin, red pepper flakes, salt, and pepper. Add chicken and marinate for at least 30 minutes.
Combine cucumber, tomatoes, red onion, and parsley. Toss with olive oil, lemon juice, salt, and pepper. Chill until ready to serve.
Grill chicken over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
Assemble bowls with rice, sliced chicken, cucumber salad, hummus, lettuce, and optional feta. Serve immediately.
Notes
For extra flavor, marinate the chicken up to 4 hours. Store components separately for meal prep. Substitute quinoa or cauliflower rice if desired. Adjust spice level by increasing or decreasing red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes