Lemon Chili Grilled Chicken Bowls
A quick and vibrant meal featuring grilled chicken, fresh cucumber salad, and creamy hummus — perfect for busy weeknights!
Ingredients
For the Chicken
- 2 large chicken breasts boneless
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
For the Cucumber Salad
- 1 large cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh dill chopped
- 2 tablespoons lemon juice
For the Hummus
- 1 can (15 oz) chickpeas drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- Water as needed for creaminess
Instructions
Preparation
- In a bowl, mix olive oil, lemon juice, chili powder, garlic powder, salt, and black pepper.
- Add the chicken breasts, making sure they’re well coated, and let them marinate for at least 30 minutes (or 10 minutes if short on time).
Make the Hummus
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt.
- Blend until smooth, adding water as needed until your hummus reaches the desired creaminess.
Prep the Cucumber Salad
- In a large bowl, toss together cucumber, cherry tomatoes, red onion, dill, lemon juice, and a sprinkle of salt and pepper.
Grill the Chicken
- Preheat your grill or grill pan over medium-high heat.
- Cook the marinated chicken for about 6-8 minutes on each side, or until fully cooked with grill marks.
Assemble Your Bowls
- Slice the grilled chicken and pile it high in a bowl.
- Add a generous scoop of cucumber salad and a side of hummus.
- Garnish with fresh parsley and enjoy!
Notes
Store any leftovers separately in airtight containers for up to 3 days. Feel free to customize the salad or add feta cheese for a salty bite.