Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus deliver bright lemon, gentle heat, and crisp, cool salad for a bowl that feels fresh and satisfying, and is built for health and convenience. This Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus recipe balances lean protein, fiber from quinoa or rice, and creamy hummus, making it perfect for weeknight dinners, meal prep, or a high-protein lunch. Ready in under an hour including marinating, it keeps well and reassembles easily for busy days. Try another simple chicken bowl idea for more weeknight inspiration.
Why make this Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus recipe
- High in protein, keeps you full and supports recovery after workouts.
- Quick marinate and 15 minutes active grilling, excellent for busy evenings.
- Meal-prep friendly, stores well for 3 to 4 days in the fridge.
- Balanced flavors, low added sugar, family-friendly and budget smart.
"An easy, zesty bowl that my whole family actually requests twice a week."
How to make Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus
This section gives a quick overview of the process, and the tools you will need. You will marinate chicken, grill it, make a fresh cucumber-tomato salad, cook quinoa or rice, and assemble bowls with a dollop of hummus. Tools: a bowl for marinating, grill or grill pan, sharp knife, cutting board, and a pot for quinoa or rice. For more bowl ideas and plating inspiration, browse this vibrant recipe for Greek-style chicken meatballs with tzatziki.
Ingredients
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 lemon, juice and zest
- 1 teaspoon chili powder
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 cup cooked quinoa or rice
- 1/2 cup hummus
- Salt and pepper to taste
- Fresh parsley for garnish
Notes and substitutions. Use Greek yogurt instead of hummus for a tangy twist, or swap chili powder for smoked paprika for a milder heat. For a low-carb version, replace quinoa or rice with cauliflower rice. These swaps still keep the spirit of the Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus while tailoring it to dietary needs.
Directions
- Marinate the chicken breasts in olive oil, lemon juice, lemon zest, chili powder, salt, and pepper for at least 30 minutes.
- Grill the chicken on medium heat for about 6-7 minutes on each side or until fully cooked.
- In a bowl, mix chopped cucumber, cherry tomatoes, and red onion. Season with salt and pepper.
- Prepare quinoa or rice according to package instructions.
- Serve grilled chicken over quinoa or rice, topped with cucumber salad and a dollop of hummus.
- Garnish with fresh parsley and enjoy Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus!
Find another lemon-forward chicken recipe to expand your menu.
How to serve Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus
Plating and pairings make the bowl feel restaurant-quality. Spoon quinoa or rice into a shallow bowl, slice the grilled chicken on the bias and fan it across the grain. Heap the cucumber salad to one side and add a generous dollop of hummus, swirl if you like. Garnish with chopped fresh parsley and a lemon wedge for brightness. Pair with a light green salad or a side of roasted vegetables, and serve with chilled sparkling water or a dry white wine. Nutrition note, these bowls are balanced with lean protein and complex carbs, approximately 400 to 550 calories depending on portion sizes. For a Mediterranean spin check this complementary plate idea at chicken and rice with tomato salad.
How to store
Fridge, freezer, and reheat guidance. Store components separately for best texture. Keep grilled chicken in an airtight container in the fridge for up to 4 days. Cucumber salad is best consumed within 2 days as it will soften over time. Cooked quinoa or rice will keep 3 to 4 days refrigerated. To freeze, place cooked chicken in a freezer-safe container for up to 3 months, though texture is best within one month. Reheat chicken gently in a 325 F oven until warmed through, or slice and warm briefly in a skillet to retain juiciness. Reheat rice or quinoa with a splash of water in the microwave covered, or on the stove with a lid to steam.
Tips to make
- Pat chicken dry before marinating to help the lemon-chili coating adhere.
- Let chicken rest 5 minutes after grilling to preserve juices.
- Dice cucumber and tomatoes uniformly for even texture in the salad.
- If you want more heat, add a pinch of cayenne to the marinade.
- Make extra hummus for topping and snacking through the week.
Variations
- Mediterranean: Add olives and crumbled feta, swap lemon zest for a little oregano.
- Low-carb: Use cauliflower rice and double the cucumbers for extra crunch.
- Vegan: Replace chicken with grilled marinated tofu or tempeh and use vegan hummus.
- Spiced: Use harissa paste in the marinade instead of chili powder for deeper flavor.
FAQs
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, up to 4 hours for more pronounced lemon and chili flavor. Avoid marinading longer than 8 hours for best texture.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well. They stay juicier on the grill and pair beautifully with the Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus flavors.
Is this recipe good for meal prep?
Absolutely. Assemble bowls with portions of quinoa, sliced chicken, and hummus in separate containers. Add the cucumber salad just before eating for peak crunch.
What if I do not have a grill?
Use a grill pan or a heavy skillet over medium-high heat. Cook times are similar. Finish in a hot oven if needed to cook through evenly.
How do I keep the cucumber salad from getting soggy when stored?
Store cucumber salad separately and dress it lightly. Add dressing or salt right before serving to keep it crisp.
Conclusion
Explore similar bowl recipes for variety and technique. See Clara Peirce’s inspired collection at Recipes — CLARA PEIRCE / Content Creator for fresh homemade ideas. For hummus-forward bowls with easy assembly try this practical guide: Easy Hummus Chicken Bowls – Kalefornia Kravings. If you like shawarma-style flavors, this easy recipe shows how to layer spices and hummus: Easy Shawarma Hummus Bowls (with Chicken OR Veggies!) – PWWB. For a spicier North African twist try a harissa-grilled bowl example at Easy Grilled Harissa Chicken Bowl – Bowls Are The New Plates. For more Mediterranean hummus bowl inspiration, check Mediterranean Chicken Hummus Bowls – A Life Delicious.
Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus are bright, simple, and versatile, so give this recipe a try and comment below to share your favorite swap or topping, and don’t forget to share the recipe if you loved it.
Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus
Ingredients
Method
- Marinate the chicken breasts in olive oil, lemon juice, lemon zest, chili powder, salt, and pepper for at least 30 minutes.
- Grill the chicken on medium heat for about 6-7 minutes on each side or until fully cooked.
- In a bowl, mix chopped cucumber, cherry tomatoes, and red onion. Season with salt and pepper.
- Prepare quinoa or rice according to package instructions.
- Serve grilled chicken over quinoa or rice, topped with cucumber salad and a dollop of hummus.
- Garnish with fresh parsley and enjoy!
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