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.
Ingredients
Scale
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
Instructions
- 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.
- Mix the Salad: Add the thinly chopped red onion and diced cucumber into the dressing bowl and stir to coat evenly.
- Add Fresh Herbs: Incorporate the chopped parsley, dill weed, and mint leaves into the bowl, mixing gently to distribute the herbs throughout.
- 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.
- 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.
- 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.
- 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.
- Add Green Onions: Stir in the chopped green onions and continue to stir-fry until they soften slightly, around 1-2 minutes.
- 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.
- Assemble the Bowls: Divide the prepared chickpea salad evenly among serving bowls. Arrange the sautéed chicken cubes on top.
- 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
