Name: Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad Recipe
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Cuisine: Mediterranean
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces; 3 tbsp olive oil, for sautéing and marinade; 4 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp cayenne pepper; Salt and black pepper to taste; 1 medium cucumber, diced into bite-sized pieces; 1 cup (150 g) cherry tomatoes, halved; 1 cup (240 ml) hummus, store-bought or homemade; 1/4 cup (15 g) fresh parsley, chopped for garnish

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Introduction

This Spicy Garlic Chicken Bowl with Hummus and Cucumber Salad is a vibrant, flavorful meal that balances spicy, creamy, and fresh elements beautifully. It’s perfect for a quick weeknight dinner or a satisfying lunch.

The dish is served in a white rectangular dish placed on a white marbled surface. On the left side, there is a creamy, light beige hummus spread in smooth swirls with a drizzle of golden olive oil and a sprinkle of red chili flakes on top. Above the hummus, there is a fresh salad made of chopped cucumbers and halved cherry tomatoes, with bits of green herbs mixed in, showing a mix of vibrant reds and greens. On the right side, there are pieces of grilled chicken seasoned with a dark, slightly charred crust and sprinkled with chopped fresh green parsley and red chili flakes, adding texture and color contrast to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
3 tbsp olive oil, for sautéing
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
Salt and black pepper to taste
1 cup (240 ml) hummus, store-bought or homemade
1 medium cucumber, diced into bite-sized pieces
1 cup (150 g) cherry tomatoes, halved
1/4 cup (15 g) fresh parsley, chopped for garnish

Instructions

Step 1: In a large bowl, combine the chicken pieces with olive oil, minced garlic, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Mix well ensuring each piece is coated. Cover and refrigerate for at least 30 minutes or overnight to marinate.
Step 2: Heat a large skillet over medium-high heat and add a drizzle of olive oil. When hot, add the marinated chicken in a single layer, avoiding overcrowding. Sauté for 6-8 minutes, turning occasionally, until the chicken is golden and cooked through. Remove from heat and keep warm.
Step 3: In a separate bowl, combine the diced cucumber and halved cherry tomatoes. Drizzle with olive oil and season with salt and black pepper. Toss gently to coat. Optionally, add a splash of lemon juice for extra brightness.
Step 4: To assemble, spoon a generous layer of hummus into each serving bowl as a base. Top with the cooked spicy garlic chicken, then add the cucumber salad. Garnish with chopped parsley and serve.
Step 5: Serve with warm pita bread and lemon slices on the side if desired. Enjoy immediately.

Tips & Variations

For a milder dish, reduce or omit the cayenne pepper.
Use chicken breasts if preferred, but adjust cooking time to avoid drying out.
Add a squeeze of fresh lemon juice over the bowl before serving for extra zing.
Try swapping parsley for fresh mint or cilantro for a different herb note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the chicken and cucumber salad separate to maintain freshness. Reheat the chicken gently in a skillet or microwave before assembling the bowl again. Avoid reheating the hummus to preserve its texture and flavor.

How to Serve

The dish is served in a white rectangular bowl placed on a white marbled surface. It has three main sections: on the left is a smooth, creamy, pale yellow hummus base with a swirl pattern, topped with golden olive oil and red chili flakes. In the middle-top part, there is a fresh salad made of chopped bright red cherry tomatoes and green cucumber pieces, mixed with small bits of herbs. On the right side, there are spicy grilled chicken pieces, charred in some parts to a dark brown color, and generously sprinkled with fresh green chopped parsley and red chili flakes, all sitting on the hummus layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken overnight and prepare the cucumber salad a few hours in advance. Store them separately and assemble right before serving for the best texture and flavor.

Is this dish gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check your store-bought hummus and pita bread labels if you serve them on the side.