Spicy Garlic Chicken Bowl with Cucumber Salad Recipe
This Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad is a flavorful and balanced meal perfect for lunch. Tender cubed chicken breast is seasoned with smoky paprika, cayenne, and cumin, then pan-seared to juicy perfection. Paired with creamy hummus, a refreshing cucumber and red onion salad, and an optional grain base of quinoa or rice, this bowl offers a delightful combination of spice, creaminess, and crunch in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breast, cubed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon cumin
- Salt and black pepper to taste
Hummus
- 1 cup hummus
Cucumber Salad
- 1 large cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Grain Base (Optional)
- 2 cups cooked quinoa or rice (to serve)
Instructions
- Prepare the Chicken: In a bowl, toss the cubed chicken with olive oil, minced garlic, smoked paprika, cayenne pepper, cumin, salt, and black pepper until fully coated with spices.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until the chicken is golden brown and cooked through, about 10 minutes.
- Make the Cucumber Salad: In a separate bowl, combine diced cucumber, thinly sliced red onion, chopped parsley, lemon juice, and olive oil. Toss well to mix evenly and set aside to marinate slightly.
- Assemble the Bowls: Divide cooked quinoa or rice among serving bowls. Top each with the spicy garlic chicken, a generous scoop of hummus, and a portion of the cucumber salad.
- Serve: Serve the bowls immediately while the chicken is warm and enjoy a balanced meal with layers of flavor and texture.
Notes
- To make this dish gluten-free, use quinoa or rice and ensure the hummus is gluten-free.
- Adjust cayenne pepper to your preferred spice level for milder or spicier chicken.
- This bowl can be served warm or at room temperature depending on preference.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- For added freshness, garnish with extra parsley or a squeeze of lemon before serving.
