Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad
Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are bright, zesty, and lightly spiced, offering a balanced, refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
1 pound boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked quinoa, brown rice, or couscous
1 cup hummus
1 large cucumber, thinly sliced
1/2 small red onion, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint (optional)
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
Salt and black pepper, to taste
Optional toppings: cherry tomatoes, crumbled feta, toasted pine nuts, or microgreens
Instructions
-
Whisk together olive oil, lemon juice, honey, garlic, chili powder, smoked paprika, cayenne, salt, and black pepper for the marinade.
-
Coat chicken with marinade and refrigerate 30 minutes to 2 hours.
-
Mix cucumber, red onion, parsley, mint, olive oil, lemon juice, salt, and pepper for the salad.
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Preheat grill to medium-high, lightly oil grates, and grill chicken 5–7 minutes per side until 165°F.
-
Cook grains according to package directions and fluff with fork.
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Assemble bowls: grain base, grilled chicken, hummus, cucumber salad, and optional toppings.
-
Serve immediately or store components separately for meal prep.
Notes
Marinate chicken for flavor and tenderness; keep salad fresh; avoid overcrowding grill for best sear.