Greek Chicken Bowls with Hummus

The Greek Chicken Bowls with Hummus are one of those meals that effortlessly transports me to sun-soaked shores and vibrant marketplaces. I remember the first time I tasted a dish like this while exploring the streets of Athens, where the aroma of grilled meats and fresh vegetables filled the air. Now, whenever I crave a taste of the Mediterranean, I whip up these delicious bowls, bringing that same joy into my home. Each ingredient is a call to adventure, a reminder of warm evenings spent dining with friends over lively conversations and hearty dishes. These bowls are not only a feast for the taste buds but also a celebration of color and nutrition, perfect for any occasion.

Main Ingredients for Greek Chicken Bowls with Hummus

These ingredients come together in harmony, embodying the heart of Mediterranean cuisine. Each component plays a crucial role, from the nutty quinoa to the rich hummus and tender chicken. The freshness of the cucumbers and tomatoes adds a crisp texture, while the feta cheese and olives enhance the flavor profile with a tangy kick. Together, they create a vibrant and satisfying dish that’s perfect for any occasion.

• 1 cup uncooked quinoa, rinsed and drained plus 2 cups water or 3 cups cooked quinoa: A fantastic base full of protein and fiber.
• 2 cups chopped cooked chicken: Tender and flavorful, this adds a hearty protein punch.
• 1 cup hummus: Creamy and rich, it brings a lush texture and irresistible flavor.
• 1 English cucumber, diced: Adds a refreshing crunch to the mix.
• 2 Roma tomatoes, diced: Juicy and sweet, they brighten up the dish.
• 1 red onion, diced: Provides a sharp and vibrant flavor.
• 1 cup crumbled feta cheese: Gives a tangy kick and creamy texture.
• ½ cup sliced kalamata olives: Adds a salty richness that compliments the ingredients.
• 1 cup marinated artichoke hearts, drained: Brings a unique taste and texture.
• 3 Tablespoons olive oil: Enhances flavor and provides healthy fats.
• 1 Tablespoon fresh lemon juice: Adds brightness to the dish.
• 1 teaspoon salt: Enhances all the flavors.
• ½ teaspoon black pepper: Adds a gentle warmth.
• 1 Tablespoon dried oregano: Infuses the dish with Mediterranean flavor.
• 1 teaspoon garlic powder: Adds depth and aroma.
• Chopped fresh parsley, for garnish: Brightens the dish and adds freshness.

How to Make Greek Chicken Bowls with Hummus

Making these Greek Chicken Bowls with Hummus is as enjoyable as eating them! The steps are straightforward, allowing you to create a delicious and colorful meal. Follow along as I guide you through the process, ensuring each step is easy to follow and rewarding.

1. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed 1 cup uncooked quinoa, reduce the heat to low, and cover. It’s essential to let it simmer slowly; perfect quinoa should be fluffy and soft, absorbing all the water. This should take about 15 minutes.
2. Once the quinoa is done, remove it from heat and fluff it gently with a fork. Let it cool to room temperature. You’ll notice the little spirals (the germ) separate from the seeds, indicating it’s perfectly cooked.
3. While the quinoa cooks, prepare the other ingredients. In a large bowl, combine the 2 Roma tomatoes (diced), 1 English cucumber (diced), and 1 red onion (diced). The colors are so vibrant; it’s like making a rainbow salad!
4. Add 3 Tablespoons olive oil, 1 Tablespoon fresh lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, 1 Tablespoon dried oregano, and 1 teaspoon garlic powder. Toss everything together until it’s well combined. Taste and adjust with more seasoning if needed—you want it to be perfect!
5. In a large serving bowl or individual bowls, add the cooled quinoa as the base. It’s light yet filling, ready to be topped with all the delicious ingredients.
6. Next, layer on the 2 cups chopped cooked chicken. The warmth of the chicken will pair beautifully with the cool salad.
7. Now, add in the ½ cup sliced kalamata olives, 1 cup marinated artichoke hearts, 1 cup hummus, and 1 cup crumbled feta cheese. Each ingredient brings its unique flavor and texture, creating a delightful combination.
8. For the finishing touch, sprinkle chopped fresh parsley on top for garnish. This not only adds a splash of color but also a fresh taste that elevates the entire dish.
9. Serve immediately and watch your family and friends dig in with smiles. The Greek Chicken Bowls with Hummus will surely become a favorite!

Change It Up

If you’re looking to mix things up with these Greek Chicken Bowls with Hummus, I have some fantastic tips for you. These variations can make the dish even more exciting and cater to your taste buds.

• Storage: Store leftovers in an airtight container in the fridge for up to three days. This makes for a quick and easy lunch option!
• Freezing: While it’s best fresh, you can freeze the quinoa and chicken components separately. Thaw overnight in the fridge before using.
• Pairing: Serve with warm pita bread or a side of Greek salad for a complete meal.
• Protein Variations: Try swapping the chicken for grilled shrimp or chickpeas for a vegetarian version.
• Extra Toppings: Add roasted red peppers, avocado slices, or even a drizzle of tahini for extra flavor.
• Herb Swaps: Experiment with different herbs like cilantro or mint to change the flavor profile completely.
• Cooking Method: For a smoky flavor, consider grilling the chicken instead of cooking it on the stovetop.

Perfect Matches for Greek Chicken Bowls with Hummus

These Greek Chicken Bowls with Hummus are incredibly versatile when it comes to serving. Here’s how you can enjoy them even more:

• Lunch or Dinner: These bowls work perfectly for either lunch or dinner, making them an excellent choice for meal prep.
• Picnic Delight: Pack these bowls for a picnic! Just keep the ingredients separate until you’re ready to enjoy.
• Seasonal Pairing: Serve it with a refreshing Greek salad during the summer or warm roasted vegetables in the fall.
• Great for Gatherings: They’re a hit at gatherings! Set up a DIY bowl station for guests to build their perfect creations.
• Storage Tips: If you have leftovers, store them in individual containers for easy access throughout the week.
• Healthy Additions: Consider adding extra leafy greens like spinach or arugula for added nutrients.
• Garnish Variations: Experiment with different garnishes, such as toasted nuts or seeds, for added crunch and flavor.

FAQ

Conclusion

The Greek Chicken Bowls with Hummus are a perfect blend of flavors and textures that make for a delightful meal any day of the week. They’re not just a feast for the palate but also a colorful celebration on your plate. I encourage you to try making these bowls and share them with your loved ones. You’ll love how easy they are to prepare and how much joy they bring to the table!

Greek Chicken Bowls with Hummus

Craving a vibrant meal? The Greek Chicken Bowls with Hummus are packed with flavor, featuring tender chicken, creamy hummus, and crisp veggies. This easy weeknight dinner is sure to satisfy your hunger and bring a taste of the Mediterranean right to your table. Try it tonight!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Quinoa
• 2 cups chicken
• 1 cup hummus
• 1 English cucumber
• 2 Roma tomatoes
• 1 red onion
• 1 cup feta cheese
• ½ cup sliced kalamata olives
• 1 cup marinated artichoke hearts
• 3 Tablespoons olive oil
• 1 Tablespoon fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 Tablespoon dried oregano
• 1 teaspoon garlic powder
• chopped fresh parsley for garnish

Equipment

• Cutting Board
• Large Pot
• Saucepan
• Mixing Bowl
• Chef's Knife
• Frying pan

Method

 

1. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed 1 cup uncooked quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes or until the quinoa is tender and all the water is absorbed.
2. Remove from heat, fluff with a fork, and let it cool to room temperature.
3. While the quinoa cooks, you can prepare your other ingredients. In a bowl, combine the 2 Roma tomatoes (diced), 1 English cucumber (diced), and 1 red onion, then add 3 Tablespoons olive oil, 1 Tablespoon fresh lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, 1 Tablespoon dried oregano, and 1 teaspoon garlic powder. Toss until thoroughly combined and coated. Taste and adjust seasoning as needed with additional salt and pepper.
4. In a large serving bowl or divided between four individual bowls, add the cooked quinoa, 2 cups chopped cooked chicken, tomato and cucumber mixture, ½ cup sliced kalamata olives, 1 cup marinated artichoke hearts, 1 cup hummus, and 1 cup crumbled feta cheese. Garnish with chopped fresh parsley. Serve immediately.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: While it’s best fresh, you can freeze the quinoa and chicken components separately.
• Tip 3: Serve with warm pita bread or a side of Greek salad for a complete meal.
• Tip 4: Try swapping the chicken for grilled shrimp or chickpeas for a vegetarian version.
• Tip 5: Experiment with different herbs like cilantro or mint to change the flavor profile completely.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.