Greek Chickpea Chicken Bowl Recipe

Introduction

This Greek Chickpea Chicken Bowl is a vibrant and flavorful meal that combines tender chicken with a refreshing Mediterranean-inspired salad. It’s quick to prepare, nutritious, and perfect for a satisfying lunch or dinner.

Ingredients

• 1 lb (450g) skinless, boneless chicken breast or chicken tenders, cut into cubes
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon hot sauce (optional, we used Sriracha)
• 1 tablespoon vegetable oil
• 1 cup green onions, chopped
• For the salad:
• 1 can (15 ounces) chickpeas
• 3/4 cup feta, crumbled
• 1 1/2 cups cucumber, diced
• 1/3 cup red onion, thinly chopped
• 1/4 cup parsley, chopped
• 1/4 cup dill weed, chopped
• 1/4 cup mint leaves, chopped
• For the dressing:
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Zest of 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Prepare the chickpea salad dressing by adding all dressing ingredients to a large bowl and whisking to combine.
2. Step 2: Add the red onion and diced cucumber to the dressing and mix well.
3. Step 3: Stir in the chopped parsley, dill, and mint.
4. Step 4: Drain and rinse the chickpeas, then add them to the salad bowl.
5. Step 5: Add the crumbled feta and toss everything gently to coat with the dressing. Set aside.
6. Step 6: In a large bowl, combine the chicken cubes with soy sauce, black pepper, and hot sauce. Mix well and let marinate for 10 minutes.
7. Step 7: Heat vegetable oil in a large skillet over medium heat. Spread the chicken cubes in a single layer and sear without moving for 1 minute.
8. Step 8: Using a wooden spoon, stir the chicken cubes to cook all sides, about 1 minute per side, until golden and almost cooked through.
9. Step 9: Add the chopped green onions to the skillet and stir-fry until slightly softened.
10. Step 10: Deglaze the pan with 2-3 tablespoons of water, scraping any browned bits from the bottom.
11. Step 11: To assemble, divide the chickpea salad among bowls and arrange the cooked chicken on top. Serve immediately with lime wedges.

Tips & Variations

• For extra flavor, marinate the chicken for up to 1 hour before cooking.
• Swap chickpeas for cooked quinoa or couscous for a different grain base.
• Use Greek yogurt as a creamy dressing alternative by mixing it with lemon juice, garlic, and herbs.
• Add olives or cherry tomatoes to the salad for more Mediterranean flair.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave. The salad is best served chilled, so avoid reheating it to preserve freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well and add extra juiciness and flavor to the dish.

Is this recipe suitable for meal prep?

Absolutely. Keep the salad and chicken stored separately and assemble bowls just before eating to maintain freshness and texture.

Greek Chickpea Chicken Bowl Recipe

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★★★★★

4.7 from 134 reviews

• Author: Hugo
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A vibrant and nutritious Greek Chickpea Chicken Bowl featuring tender sautéed chicken cubes seasoned with soy sauce and hot sauce, paired with a refreshing chickpea salad tossed in a tangy lemon and herb dressing. Perfect for a quick, wholesome meal that balances protein, fresh vegetables, and bold Mediterranean flavors.

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Ingredients

Scale 1x2x3x

Chicken

• 1 lb (450g) skinless, boneless chicken breast or chicken tenders, cut into cubes
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon hot sauce (Sriracha, optional)
• 1 tablespoon vegetable oil
• 1 cup green onions, chopped

Chickpea Salad

• 1 can (15 ounces) chickpeas, drained and rinsed
• 3/4 cup Feta cheese, crumbled
• 1 1/2 cups cucumber, diced
• 1/3 cup red onion, thinly chopped
• 1/4 cup parsley, chopped
• 1/4 cup dill weed, chopped
• 1/4 cup mint leaves, chopped

Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Zest of 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

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Instructions

1. Prepare the Dressing: In a large bowl, whisk together extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, kosher salt, and black pepper until well combined.
2. Mix the Salad: Add the thinly chopped red onion and diced cucumber into the dressing bowl and stir to coat evenly.
3. Add Fresh Herbs: Incorporate the chopped parsley, dill weed, and mint leaves into the bowl, mixing gently to distribute the herbs throughout.
4. Add Chickpeas and Feta: Drain and rinse the chickpeas, then add them to the salad along with the crumbled feta cheese. Toss everything gently to combine and coat in the dressing.
5. Marinate the Chicken: In a separate large bowl, combine the cubed chicken breast with low-sodium soy sauce, fresh ground black pepper, and optional hot sauce. Mix well and let it marinate for 10 minutes to enhance flavor.
6. Cook the Chicken: Heat a large skillet over medium heat and add the vegetable oil. Spread the marinated chicken cubes in a single layer, cooking undisturbed for one minute to develop a sear.
7. Sear Chicken Sides: Using a wooden spoon, stir the chicken cubes so they cook another minute per side until golden brown and almost cooked through.
8. Add Green Onions: Stir in the chopped green onions and continue to stir-fry until they soften slightly, around 1-2 minutes.
9. Deglaze the Pan: Pour 2-3 tablespoons of water into the skillet and scrape the bottom to release browned bits, enhancing the sauce and flavor.
10. Assemble the Bowls: Divide the prepared chickpea salad evenly among serving bowls. Arrange the sautéed chicken cubes on top.
11. Serve: Serve immediately with lime wedges on the side for an extra burst of citrus. Enjoy your Greek Chickpea Chicken Bowl!

Notes

• If you prefer a spicier dish, increase the amount of hot sauce or add a pinch of red pepper flakes to the chicken marinade.
• You can substitute the chicken with firm tofu or chickpeas for a vegetarian version, adjusting cooking times accordingly.
• Use fresh herbs whenever possible to maximize the bright flavors in the salad.
• The dressing can be made ahead and stored in the refrigerator for up to 3 days.
• This recipe is naturally gluten-free when using gluten-free soy sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek chicken bowl, chickpea salad, healthy chicken recipe, Mediterranean bowl, quick chicken dinner, feta salad, lemon herb dressing