A flavorful, protein-rich Mediterranean-style meal made with juicy seasoned chicken, creamy hummus, fresh cucumber-tomato salad, and chopped herbs. It’s great for lunch or dinner and works especially well as a meal-prep bowl.
Ingredients
For the Chicken
- 1½ lb (680 g) boneless, skinless chicken breast, cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp chili flakes, optional
- 1 tbsp lemon juice
For the Hummus
- 1½ cups prepared hummus
- 1–2 tbsp olive oil
- Pinch of paprika
- Optional: squeeze of fresh lemon juice
For the Salad
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- 2 tbsp chopped green onion
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper to taste
- ½ tsp red pepper flakes, optional
Instructions
- Season the chicken: Add chicken pieces to a bowl with olive oil, paprika, garlic powder, oregano, cumin, salt, pepper, chili flakes, and lemon juice. Toss until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for about 8–12 minutes, turning occasionally, until browned and cooked through. Chicken should reach 165°F/74°C internally.
- Make the salad: Combine cucumber, tomatoes, parsley, and green onion. Add lemon juice, olive oil, salt, pepper, and red pepper flakes. Toss gently.
- Prepare the hummus: Spread hummus into one side of a serving dish and make a small swirl with the back of a spoon. Drizzle with a little olive oil and sprinkle with paprika.
- Assemble: Add the hot chicken beside the hummus and spoon the fresh salad alongside it.
- Finish: Garnish generously with fresh parsley and a squeeze of lemon.
Serving
Serve immediately with warm pita bread, whole-grain pita, or over cooked quinoa/rice if you want a more substantial meal.
Approximate Nutrition
Per serving, assuming 4 servings and excluding optional pita/rice:
- Calories: ~550–600 kcal
- Protein: ~55–60 g
- Carbohydrates: ~25–30 g
- Fat: ~25–30 g
- Fiber: ~7–9 g
Nutrition varies depending on the hummus, chicken quantity, and amount of olive oil used. USDA FoodData Central notes that nutrient values can vary by food and preparation, so these figures are estimates rather than laboratory values.
Q&A
Q: Can I meal-prep this recipe?
A: Yes. Store the chicken, hummus, and salad separately in airtight containers for up to 3–4 days in the refrigerator.
Q: Can I use chicken thighs?
A: Yes. Boneless, skinless chicken thighs will give you a juicier and richer result, though the nutrition will be different.
Q: Can I make it lower calorie?
A: Use less olive oil and hummus, and serve it without pita or rice.
Q: Is this a high-protein meal?
A: Yes. Chicken breast is the main protein source, with additional protein coming from hummus.
Q: Can I make it spicy?
A: Absolutely. Add extra chili flakes, cayenne, or a little harissa to the chicken marinade.
Q: What makes it Mediterranean-style?
A: The combination of olive oil, lemon, herbs, chickpea-based hummus, fresh vegetables, and seasoned chicken gives it a Mediterranean-inspired flavor profile.