Mediterranean Spiced Chicken Bowls Recipe

If you’re craving a flavorful, wholesome meal that’s as vibrant as it is easy to whip up, you’re going to adore this Mediterranean Spiced Chicken Bowls Recipe. I absolutely love how the aromatic spices and fresh garnishes come together to create a bowl that’s not just satisfying but also bursting with personality. Whether you’re feeding a hungry family or just want something quick and impressive, this recipe sets you up for success—and I’m excited to walk you through it all.

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Ingredients You’ll Need

Each ingredient in this Mediterranean Spiced Chicken Bowls Recipe plays a role in building layers of flavor and texture. From the fragrant spices to the crunchy cucumbers and creamy feta, the components work in harmony to create a bowl that feels thoughtfully crafted but carries no fuss.

• Extra-virgin olive oil: Choose a good quality oil for sautéing and finishing; it adds authentic Mediterranean richness.
• Ground chicken: I usually use chicken for a lighter option, but turkey or even ground lamb work wonders here.
• Yellow onion: Finely diced to melt into the chicken and build that savory base.
• Kosher salt & fresh black pepper: Balances all the seasonings perfectly.
• Garlic powder, cumin, dried oregano, paprika, turmeric, dried thyme: This spice blend is what sets this recipe apart—don’t skip or substitute without experimenting first!
• Cooked rice: Jasmine or brown rice is my go-to, but quinoa or couscous would work too.
• Roasted chickpeas: Adds crunch and protein; I love using pre-roasted ones for convenience.
• Persian cucumbers: Thinly sliced for a refreshing crunch that cools the spices.
• Pickled red onion: Brings acidity and a pop of color—homemade or store-bought both work.
• Warm pita bread: For scooping up every tasty bite, making it feel communal and fun.
• Crumbled feta & fresh herbs (mint, parsley): The final flourish that brightens up each bowl.
• Spicy Roasted Red Pepper Feta Dip (½ batch): This sauce is creamy with a gentle kick and really elevates the dish.

Variations

I love that this Mediterranean Spiced Chicken Bowls Recipe is so versatile—you can make it suit your mood or what’s in your pantry. I’ve tweaked it quite a few ways and each time it’s a winner, so I encourage you to have fun with it!

• Protein swap: I’ve used ground turkey or lamb instead of chicken when I wanted a richer or gamey taste, and it never disappoints.
• Grain alternatives: Trying farro or quinoa instead of rice adds a nutty chewiness that pairs beautifully with the spices.
• Vegan version: Use spiced chickpeas or lentils in place of the chicken and swap out the feta for a plant-based cheese or nutritional yeast for that umami touch.
• Extra heat: If you’re like me and love a bit more kick, add crushed red pepper flakes or a drizzle of harissa on top.

How to Make Mediterranean Spiced Chicken Bowls Recipe

Step 1: Prep your flavorful sauce and ingredients

First things first, make the Spicy Roasted Red Pepper Feta Dip if you haven’t already. I usually prepare it ahead of time and refrigerate it so the flavors marry nicely—plus, it makes weeknight cooking a breeze! Then, chop your onion, slice the cucumbers, and get your chickpeas and rice ready to go. Having everything organized before you start cooking makes the whole process smooth and stress-free.

Step 2: Cook the spiced ground chicken

Heat two tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. You want the pan hot enough so that the onions start to soften and get a little color, about 3 to 5 minutes. Then, push the onions to the sides and add your ground chicken. Use a wooden spoon to break it apart evenly so it cooks uniformly. Here’s what I learned: seasoning early with salt and the full spice blend really helps infuse the meat with flavor, so don’t hold back! Stir everything together and cook it through until there’s no pink left, which usually takes around 5 to 7 minutes.

Step 3: Build your Mediterranean spiced chicken bowls

In a shallow bowl, start by spreading a generous scoop of that creamy feta sauce on one side. On the other, add a nice mound of rice—about half a cup per serving works great. Then, spoon the spiced ground chicken over the rice center, and scatter roasted chickpeas over part of the feta sauce for a delightful crunch. Top with cool cucumber slices and tangy pickled red onions. Finish off with a drizzle of olive oil, some extra crumbled feta, and fresh mint and parsley because those herbs really lift everything. Serve it with warm torn pita at the side—trust me, it’s perfect for scooping up every delicious bite.

How to Serve Mediterranean Spiced Chicken Bowls Recipe

Garnishes

I love finishing these bowls with extra crumbled feta for creaminess and a drizzle of good olive oil for richness. The fresh mint and parsley aren’t just pretty—they add a fresh, fragrant punch that cuts through the spices. And pickled red onion is my secret weapon for tanginess and crunch, balancing the dish beautifully.

Side Dishes

Though the bowls are pretty complete as is, I like to serve this recipe alongside a simple Greek salad or some charred vegetables when feeding a crowd. For a cozy night in, warm pita is a simple, comforting side that my family can’t get enough of.

Creative Ways to Present

When I’ve hosted friends, I like to turn these into a “build-your-own bowl” spread with all the toppings, pita wedges, extra feta, and dips laid out buffet-style. It makes for a celebratory feel and lets everyone customize their perfect bowl. You could even serve it in rustic wooden bowls for a cozy Mediterranean vibe.

Make Ahead and Storage

Storing Leftovers

I usually store leftover spiced chicken, rice, and separate toppings in airtight containers in the fridge. Keeping the sauce and pita separate prevents sogginess. Everything keeps well for up to 3 days, making for a delicious and quick lunch the next day.

Freezing

I’ve frozen the cooked spiced chicken before with great results—just cool completely, pop it in a freezer-safe container, and thaw in the fridge overnight before reheating. Just remember the fresh herbs and sauce are best added fresh after reheating.

Reheating

The best way I’ve found to reheat leftovers is gently in a skillet over medium-low heat to keep the chicken juicy and flavorful. Add a splash of water or stock if it starts to dry out and stir occasionally. Then freshen the bowl with new herbs and a dollop of the feta dip for that just-made taste.

FAQs

Final Thoughts

This Mediterranean Spiced Chicken Bowls Recipe holds a special place in my heart because it combines vibrant, fresh flavors with the comfort of a bowl meal. It’s one of those recipes I return to again and again when I want something that feels both nourishing and a little indulgent. I hope you’ll love making it as much as I do—and enjoy all the smiles it brings to your table!

Mediterranean Spiced Chicken Bowls Recipe

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• Author: Bertha
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

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Description

This 30-Minute Mediterranean Chicken Bowl is a vibrant and flavorful dish featuring spiced ground chicken cooked with Middle Eastern spices, served alongside rice, roasted chickpeas, fresh cucumber, pickled red onion, and a creamy spicy roasted red pepper feta sauce. Garnished with fresh herbs and crumbled feta, and accompanied by warm pita bread, this recipe offers a quick and satisfying meal inspired by Mediterranean flavors.

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Ingredients

Spicy Roasted Red Pepper Feta Dip (½ batch)

• ½ batch Spicy Roasted Red Pepper Feta Dip (prepared separately)

Spiced Ground Chicken

• 2 tablespoons extra-virgin olive oil
• 1 pound ground chicken (or turkey, beef, or lamb)
• ½ medium to large yellow onion, finely diced
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon dried thyme
• Freshly ground black pepper, to taste

For Serving

• 2 cups cooked rice (jasmine or brown rice recommended)
• 1 cup roasted chickpeas (e.g., Biena) or rinsed and drained regular chickpeas
• 4 Persian cucumbers, halved lengthwise and sliced
• Pickled red onion, to taste
• Warm torn pita bread, for scooping

To Garnish

• Extra-virgin olive oil, for drizzling
• Extra crumbled feta cheese
• Fresh mint leaves
• Fresh chopped parsley

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Instructions

1. Prepare the Spicy Roasted Red Pepper Feta Dip: Follow the recipe for the dip separately to make a full batch, then set aside half of it to be used in this dish, reserving the rest for snacking or other uses.
2. Cook the Onions: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the finely diced yellow onions and sauté for 3 to 5 minutes until softened and translucent.
3. Add and Brown the Chicken: Push the onions to the sides of the pan and add the ground chicken. Break apart the meat with a wooden spoon or meat masher, mixing it together with the onions.
4. Season the Chicken: Sprinkle in 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon turmeric, ½ teaspoon dried thyme, and freshly ground black pepper to taste. Stir to evenly distribute the spices.
5. Cook Until Done: Continue cooking, stirring occasionally, until the chicken is fully cooked through and no longer pink, approximately 5 to 7 minutes in total.
6. Assemble the Bowls: Spoon a generous portion of the spicy roasted red pepper feta dip on one side of a shallow bowl. Add ½ cup cooked rice on the other side. Top the rice with ¼ cup roasted chickpeas partially over the feta dip, then add a scoop of the spiced ground chicken on top of the rice.
7. Add Fresh Toppings: Garnish the bowl with sliced Persian cucumbers and pickled red onion. Drizzle with extra-virgin olive oil, sprinkle additional crumbled feta, fresh mint leaves, and chopped parsley.
8. Serve: Serve the bowls warm with torn warm pita bread for scooping and enjoy immediately.

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Notes

• You can substitute ground chicken with ground turkey, beef, or lamb based on preference.
• If you don’t have roasted chickpeas, rinsed and drained canned chickpeas work well.
• Jasmine rice lends a fragrant aroma, but brown rice is a nutritious alternative.
• The spicy roasted red pepper feta dip can be prepared in advance to save time.
• Serve with extra pita bread for a more filling meal.

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Nutrition

• Serving Size: 1 bowl (including rice, chicken, chickpeas, and toppings)
• Calories: 480 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 7 g
• Protein: 32 g
• Cholesterol: 90 mg