Name: Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: For the Lemon Chili Chicken:; 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 2 cloves garlic, minced; 1 tsp red chili flakes or 1/2 tsp chili powder; Salt and black pepper, to taste; For the Cucumber Salad:; 1 large cucumber, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 2 tbsp fresh parsley or mint, chopped; 1 tbsp olive oil; 1 tbsp lemon juice; Salt and pepper, to taste; For Serving:; 1 cup hummus (store-bought or homemade); 2 cups cooked rice, quinoa, couscous, or other grain; Optional toppings: crumbled feta, olives, lemon wedges

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Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are a vibrant, protein-packed meal loaded with bold flavor and refreshing textures. Juicy, marinated chicken is grilled to perfection and served over a hearty base with crunchy cucumber salad and creamy hummus—it’s a Mediterranean-inspired bowl I keep coming back to.

Why You’ll Love This Recipe

I love how this recipe brings together bold, tangy, and refreshing flavors in one balanced bowl. The lemon chili marinade gives the chicken a zesty kick, while the cool cucumber salad adds crunch and freshness. Paired with creamy hummus and a grain like rice or quinoa, it’s a complete, satisfying meal that’s as nourishing as it is flavorful. It’s also easy to prep ahead and perfect for lunches or dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lemon Chili Chicken:

Boneless, skinless chicken breasts or thighs
Olive oil
Fresh lemon juice
Lemon zest
Garlic (minced)
Red chili flakes or chili powder
Salt and black pepper

For the Cucumber Salad:

Cucumber (diced)
Cherry tomatoes (halved)
Red onion (thinly sliced)
Fresh parsley or mint (chopped)
Olive oil
Lemon juice
Salt and pepper

For Serving:

Hummus (store-bought or homemade)
Cooked rice, quinoa, couscous, or grain of choice
Optional toppings: crumbled feta, olives, lemon wedges

Directions

I start by marinating the chicken in olive oil, lemon juice, zest, garlic, chili flakes, salt, and pepper. I let it sit for at least 30 minutes (or overnight for deeper flavor).
While the chicken marinates, I prepare the cucumber salad by tossing diced cucumber, tomatoes, onion, herbs, olive oil, and lemon juice together. I season with salt and pepper, then chill until ready to serve.
I grill the chicken over medium-high heat for about 6–7 minutes per side, or until fully cooked with a nice char and the internal temperature hits 165°F (74°C).
I let the chicken rest for a few minutes, then slice it thinly.
To build the bowls, I add a scoop of rice or quinoa, top with grilled chicken, a spoonful of cucumber salad, and a generous dollop of hummus.
I finish with extra lemon juice or any optional toppings I’m in the mood for.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep, 30 minutes to marinate, and 15 minutes to cook—so I can have everything ready in about an hour, or less with quick shortcuts.

Variations

I sometimes switch up the grain base with cauliflower rice for a low-carb version or use farro for a nuttier texture. The cucumber salad can be swapped with a quick tabbouleh or even a simple Greek salad. When I’m out of hummus, I use tzatziki or a garlicky yogurt sauce. I’ve also tried the chicken with a smoky paprika marinade instead of chili, and it still works beautifully.

storage/reheating

I store the components separately in airtight containers in the fridge for up to 4 days. The chicken reheats well in the microwave or a skillet, and the cucumber salad keeps its crunch for a couple of days. I assemble the bowls fresh when I’m ready to eat. I don’t recommend freezing the salad, but the chicken freezes great on its own.

FAQs

Can I bake the chicken instead of grilling?

Yes, I bake it at 400°F for about 20–25 minutes, or until it’s cooked through. I sometimes broil it at the end to get a nice char.

Is this bowl good for meal prep?

Absolutely. I prep everything in advance and keep the salad, chicken, hummus, and grains in separate containers, then build the bowl when it’s time to eat.

What kind of hummus works best?

I like classic hummus, but roasted red pepper or garlic-flavored hummus also go great with the lemon chili chicken.

Can I make this vegetarian?

Yes, I swap the chicken for grilled tofu, roasted chickpeas, or falafel to keep the protein and flavor without the meat.

How spicy is the chicken?

It has a gentle kick from the chili flakes, but I adjust the heat easily. I use less chili for a milder flavor or add cayenne if I want more heat.

Conclusion

Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are one of my favorite ways to enjoy a bright, healthy, and satisfying meal. With juicy grilled chicken, cool veggies, and creamy hummus, every bite is packed with flavor and texture. It’s a dish I make again and again—fresh, flexible, and always delicious.

Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus

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Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are Mediterranean-inspired bowls packed with bold flavors, juicy grilled chicken, refreshing cucumber salad, and creamy hummus. Perfect for a wholesome lunch or dinner.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including marination)
Yield: 4 servings
Category: Main Dish
Method: Grilling
Cuisine: Mediterranean
Diet: Halal

Ingredients

For the Lemon Chili Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1 tsp red chili flakes or 1/2 tsp chili powder
Salt and black pepper, to taste
For the Cucumber Salad:
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 tbsp fresh parsley or mint, chopped
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste
For Serving:
1 cup hummus (store-bought or homemade)
2 cups cooked rice, quinoa, couscous, or other grain
Optional toppings: crumbled feta, olives, lemon wedges

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Instructions

In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, chili flakes, salt, and pepper. Add chicken and marinate for at least 30 minutes or overnight.
While the chicken marinates, prepare the cucumber salad: combine cucumber, cherry tomatoes, red onion, parsley or mint, olive oil, lemon juice, salt, and pepper. Chill until ready to use.
Preheat grill to medium-high heat. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
Remove chicken from grill and let it rest for a few minutes, then slice thinly.
To assemble bowls, start with a scoop of cooked grain, then top with sliced grilled chicken, cucumber salad, and a generous spoonful of hummus.
Finish with optional toppings like crumbled feta, olives, or lemon wedges if desired.