There is something truly delightful about the combination of vibrant flavors and wholesome ingredients found in this Lemon Herb Hummus Chicken Bowls Recipe. This dish brings together tender, lemon-kissed chicken, creamy hummus, and a fresh medley of vegetables atop a bed of fluffy quinoa or rice, creating a meal that is as satisfying as it is colorful. Perfect for a quick weeknight dinner or a nourishing lunch, these bowls deliver a harmonious balance of zesty, savory, and earthy notes that will have you coming back for seconds. Let me take you through how to whip up this irresistible bowl that celebrates Mediterranean-inspired goodness in every bite.
Ingredients You’ll Need
The beauty of the Lemon Herb Hummus Chicken Bowls Recipe lies in its straightforward ingredients that pack maximum flavor. Each component—from the fresh herbs to the creamy hummus—plays a crucial role in layering textures and tastes that make this dish truly memorable.
- 1 1/2 pounds boneless skinless chicken breasts: Provides lean, juicy protein that’s perfect for marinating.
- 2 tablespoons olive oil: Adds richness and helps to keep the chicken moist while cooking.
- 2 tablespoons fresh lemon juice: Offers bright, citrusy zing to brighten the overall flavor.
- 1 tablespoon lemon zest: Intensifies the lemon aroma without adding extra acidity.
- 3 cloves garlic, minced: Brings savory depth and a subtle pungency.
- 1 teaspoon dried oregano: Classic Mediterranean herb that lends an earthy warmth.
- 1 teaspoon dried thyme: Complements oregano with a slightly minty, lemony undertone.
- 1/2 teaspoon paprika: Adds a mild smoky sweetness and beautiful color.
- 1 teaspoon kosher salt: Enhances all the flavors in the dish.
- 1/2 teaspoon black pepper: Gives a gentle kick and balances the herbaceous notes.
- 2 cups cooked quinoa or rice: Acts as a hearty base, soaking up the juices and hummus beautifully.
- 1 1/2 cups hummus: Provides creamy texture and a rich, nutty taste.
- 1 cup cherry tomatoes, halved: Adds a burst of juicy sweetness with each bite.
- 1 cucumber, diced: Offers refreshing crispness and cool color contrast.
- 1/4 red onion, thinly sliced: Brings a sharp, slightly sweet element that cuts through the richness.
- 1/4 cup crumbled feta cheese: Gives salty creaminess, perfect for balancing the fresh veggies.
- 2 tablespoons chopped fresh parsley: Adds bright, herbal freshness.
- 1 tablespoon chopped fresh dill: Contributes a subtle anise-like note that enlivens the dish.
- Lemon wedges for serving: Extra citrus to squeeze on top for that final zing.
How to Make Lemon Herb Hummus Chicken Bowls Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, kosher salt, and black pepper in a bowl. This marinade is where the magic begins, infusing the chicken breasts with bursts of bright, herby, and smoky flavors. Toss the chicken in the mixture until it’s evenly coated, and allow it to rest for at least 20 minutes, or up to 4 hours in your fridge. This breather lets each bite of chicken become tender and utterly flavorful.
Step 2: Cook the Chicken
Heat a grill pan or skillet over medium heat until it’s nice and hot. Place the marinated chicken breasts on the pan and let them cook for about 6 to 7 minutes per side. You’re aiming for a gorgeous golden crust with a juicy interior. Using a meat thermometer to check for 165 degrees Fahrenheit ensures that your chicken is perfectly cooked through. Once done, remove from heat and let the chicken rest for 5 minutes; this helps keep all those delicious juices sealed inside.
Step 3: Prepare the Bowl Components
While your chicken is resting, get your quinoa or rice ready as the hearty base of the bowl. Whether you prefer the nuttiness of quinoa or the comforting familiarity of rice, both soak up the flavors beautifully. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion to add fresh, crunchy textures and vibrant colors to your bowls.
Step 4: Assemble Your Bowls
Divide the quinoa or rice evenly among your serving bowls. Next, add a generous scoop of creamy hummus, spreading it slightly for coverage and flavor. Slice the rested chicken and arrange it neatly on top. Scatter the cherry tomatoes, cucumber, and red onion for freshness. Finally, sprinkle crumbled feta cheese, chopped parsley, and dill across the bowls to add bursts of flavor and color. Don’t forget the lemon wedges on the side—they’re perfect for an extra squeeze of brightness right before you dig in.
How to Serve Lemon Herb Hummus Chicken Bowls Recipe
Garnishes
Simple garnishes like chopped parsley and fresh dill add an instant lift visually and flavor-wise to your Lemon Herb Hummus Chicken Bowls Recipe. Crumbled feta contributes a delightful salty punch, while a wedge of lemon served on the side invites everyone to add as much zing as they like, making every bite lively and fresh.
Side Dishes
This bowl is quite satisfying on its own, but if you want to turn your meal into a feast, try pairing it with warm pita bread or a crisp Greek salad. Roasted vegetables or a light tabbouleh also complement the Mediterranean vibes beautifully, bringing different textures and layers to your dining experience.
Creative Ways to Present
Presentation is everything, and this recipe is no exception! Serve your Lemon Herb Hummus Chicken Bowls Recipe in mason jars for a cute lunch-on-the-go or on colorful ceramic bowls that contrast beautifully with the vibrant veggies and creamy hummus. You can also drizzle a little extra virgin olive oil or a sprinkle of sumac over the top for an elegant touch that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from the Lemon Herb Hummus Chicken Bowls Recipe, store each component separately in airtight containers. This keeps the chicken juicy, hummus fresh, and veggies crisp for up to 4 days, so your meals stay as delicious as the day you made them.
Freezing
The chicken and cooked quinoa or rice freeze well, making this recipe great for meal prep. Freeze the chicken and grain in a sealed container for up to 3 months. Avoid freezing the hummus, fresh veggies, or garnishes, as their texture may suffer upon thawing.
Reheating
To reheat, gently warm the chicken and quinoa or rice in the microwave or on the stovetop until heated through. Add fresh veggies, hummus, and garnishes after reheating to maintain their crispness and creaminess. A quick squeeze of lemon juice after warming brightens the flavors instantly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and richness. Just adjust cooking times slightly as thighs can take a bit longer to cook through.
Is this recipe gluten-free?
Yes, the Lemon Herb Hummus Chicken Bowls Recipe is naturally gluten-free, especially if you use quinoa or rice as the base and check that your hummus is free of gluten ingredients.
Can I make this recipe vegan or vegetarian?
To make it vegan or vegetarian, swap the chicken for roasted chickpeas or grilled portobello mushrooms and use a dairy-free hummus. You can omit the feta or use a plant-based cheese alternative.
How long should I marinate the chicken?
The best results come from marinating the chicken for at least 20 minutes, but you can extend up to 4 hours for more pronounced flavors. Beyond that, the acidity from the lemon might start to break down the texture.
What is the best way to reheat the bowls without drying out the chicken?
Reheat the chicken gently either by warming it in a skillet with a splash of water or covering it loosely with foil in the oven to retain moisture. Avoid high heat to prevent drying out.
Final Thoughts
I can’t recommend making the Lemon Herb Hummus Chicken Bowls Recipe enough—it’s a vibrant, healthy, and satisfying meal that’s wonderful any time of the year. Whether you’re cooking for yourself or feeding friends, this recipe is a guaranteed hit that never feels heavy or boring. Trust me, once you try it, this bowl will find a permanent spot in your rotation, bringing fresh Mediterranean sunshine to your table again and again.
Print
Lemon Herb Hummus Chicken Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
These Lemon Herb Hummus Chicken Bowls are a vibrant and wholesome Mediterranean-inspired meal, featuring marinated grilled chicken breasts served over quinoa or rice, with a creamy hummus base and fresh vegetables. Perfect for healthy meal prep or a flavorful weeknight dinner, this recipe combines zesty lemon, aromatic herbs, and the richness of feta cheese for a balanced and satisfying bowl.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Bowls
- 2 cups cooked quinoa or rice
- 1 1/2 cups hummus
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Lemon wedges for serving
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, kosher salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the chicken: Add the boneless, skinless chicken breasts to the marinade and toss them to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 4 hours to allow the flavors to infuse the chicken thoroughly.
- Cook the chicken: Preheat a grill pan or skillet over medium heat. Place the marinated chicken breasts on the pan and cook for 6 to 7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Rest and slice: Remove the cooked chicken from heat and let it rest for 5 minutes to retain its juices. Then, slice the chicken into strips or bite-sized pieces for easy assembly.
- Assemble the bowls: Divide the cooked quinoa or rice evenly among four serving bowls. Add a generous scoop of hummus to each bowl, then top with sliced chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Garnish and serve: Sprinkle each bowl with crumbled feta cheese, chopped fresh parsley, and dill. Serve with lemon wedges on the side for an added burst of citrus brightness.
Notes
- Swap quinoa for brown rice or cauliflower rice for a lower carbohydrate option.
- Add olives or roasted red peppers to the bowls for extra Mediterranean flavor.
- Store components separately in airtight containers in the refrigerator for up to 4 days to facilitate easy meal prep and assembly.
