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Overhead view of a lemon chili grilled chicken bowl with creamy hummus, fresh cucumber salad, and chopped parsley

Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad and Hummus

Bold, fresh, and packed with protein, these Lemon Chili Grilled Chicken Bowls feature honey-chili marinated grilled chicken served over creamy hummus with a crisp cucumber salad. Ready in 35 minutes and perfect for healthy weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts diced or whole
  • 1 tbsp olive oil for marinade
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tbsp honey
  • 1 tsp chili flakes
  • 1 tbsp lemon juice freshly squeezed
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish
  • 1 cup cucumber diced
  • 0.5 cup cherry tomatoes or red bell pepper chopped
  • 1 tsp lemon juice for cucumber salad
  • 1 tbsp olive oil for cucumber salad
  • salt to taste, for cucumber salad
  • 0.5 cup hummus homemade or store-bought
  • 1 tsp olive oil for hummus base drizzle
  • 0.25 tsp smoked paprika or chili powder for hummus base

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Meat thermometer
  • Grill basket or skewers (optional)

Method
 

  1. Dice the chicken if using pieces, or leave the breasts whole. Mince the garlic and chop the cucumber, tomatoes, and parsley.
  2. In a bowl, whisk together olive oil, garlic, tomato paste, honey, chili flakes, lemon juice, salt, and pepper. Add the chicken, toss to coat, and marinate for 20 to 30 minutes at room temperature or up to 2 hours in the fridge.
  3. Grill the chicken over medium-high heat. For whole breasts, cook 5 to 7 minutes per side until the internal temperature reaches 165 degrees F, then let rest 5 minutes and dice. For diced chicken in a grill basket, cook 10 to 12 minutes, stirring occasionally. On skewers, cook 3 to 4 minutes per side.
  4. Combine diced cucumber, chopped tomatoes or bell pepper, lemon juice, olive oil, and salt in a bowl. Toss and set aside.
  5. Spread hummus into the base of each serving bowl. Drizzle with olive oil and dust with smoked paprika or chili powder.
  6. Layer the grilled chicken over the hummus. Spoon the cucumber salad on top and garnish with fresh chopped parsley. Serve immediately with warm pita on the side if desired.

Notes

For deeper flavor, marinate the chicken up to 2 hours in the fridge. Store all components separately in the fridge for up to 3 days. Reheat chicken in a skillet with a splash of olive oil for best texture. Great for weekly meal prep.