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Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad

A vibrant bowl of seared, spicy garlic chicken served over rice or quinoa with creamy hummus and a refreshing cucumber–red onion salad.

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 lb (450 g) boneless skinless chicken breast, cut into strips
  • 2 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup hummus
  • 1 large cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice
  • 2 cups cooked quinoa or rice (for serving)
  • Optional garnish: lemon wedges and extra parsley

Instructions

  1. Prepare the cucumber salad: in a bowl combine 1 large diced cucumber, 1/2 thinly sliced red onion, 1/4 cup chopped parsley, 2 tbsp lemon juice and a pinch of salt; toss and refrigerate until serving.
  2. Season the chicken: in a bowl toss 1 lb chicken strips with 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp ground cumin, salt and pepper.
  3. Cook garlic: heat 1 tbsp olive oil in a large skillet over medium heat; add 4 minced garlic and sauté 30–60 seconds until fragrant.
  4. Sear the chicken: add seasoned chicken strips to the skillet and cook, turning occasionally, until golden and cooked through, about 6–8 minutes total; adjust heat as needed.
  5. Finish chicken: remove from heat and let rest 2 minutes.
  6. Assemble bowls: divide 2 cups cooked quinoa or rice between bowls, add a generous scoop (about 1/2 cup) of hummus to each bowl, top with spicy garlic chicken and spoon the cucumber salad alongside.
  7. Garnish and serve: drizzle remaining 1 tbsp olive oil (optional), garnish with parsley and lemon wedges, and serve immediately.

Notes

1) For more heat, increase cayenne or add a squeeze of sriracha to the chicken while cooking. 2) Use Greek-style hummus for a creamier texture; warm the hummus slightly for easier spreading. 3) Make cucumber salad up to 2 hours ahead to let flavors meld but dress it just before serving if you prefer extra crispness.

  • Author: Olivia Bennett
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Method: Main
  • Cuisine: Mediterranean-inspired

Nutrition

  • Calories: 520
  • Sugar: 4
  • Sodium: 680
  • Fat: 22
  • Saturated Fat: 4
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 40
  • Fiber: 6
  • Protein: 38
  • Cholesterol: 95