Description
A refreshing and flavor-packed bowl featuring grilled chicken marinated in lemon and chili, served over a creamy hummus base with a fresh cucumber salad.
Ingredients
- 2 chicken breasts, diced or left whole
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 1 teaspoon chili flakes
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 cup diced cucumber
- ½ cup chopped cherry tomatoes or red bell pepper
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- Salt, to taste
- ½ cup hummus (homemade or store-bought)
- 1 teaspoon olive oil
- ¼ teaspoon smoked paprika or chili powder
Instructions
- Prep the Ingredients: Start by dicing the chicken (or leaving it whole if grilling). Mince the garlic and chop the cucumber, tomatoes, and parsley.
- Marinate the Chicken: Combine olive oil, minced garlic, tomato paste, honey, chili flakes, lemon juice, salt, and pepper in a bowl. Add the chicken, mixing to coat it well. Let it marinate for 20-30 minutes, or longer if you have time.
- Grill the Chicken: Preheat the grill to medium-high heat. For whole breasts, grill each side for 5-7 minutes until cooked through. For diced chicken, use a grill basket or skewers – grill for about 10-12 minutes or 3-4 minutes per side, respectively.
- Make the Cucumber Salad: In a separate bowl, toss the diced cucumber, cherry tomatoes or bell pepper, lemon juice, olive oil, and a sprinkle of salt.
- Prepare the Hummus Base: Spread the hummus across the bottom of your serving bowl, drizzle with olive oil, and sprinkle with smoked paprika or chili powder.
- Assemble the Bowls: Layer the grilled chicken over the hummus, top with the fresh cucumber salad, and garnish with chopped parsley.
- Serve: Enjoy the bowls immediately or pair with warm pita for added delight.
Notes
For added flavor, let the chicken marinate longer and use seasonal vegetables for the salad.
