Greek Chickpea Chicken Bowl Recipe

Introduction

This Greek Chickpea Chicken Bowl is a vibrant and healthy meal perfect for busy weeknights. Packed with flavorful marinated chicken and a fresh herb-packed chickpea salad, it’s a satisfying dish that’s easy to prepare and full of Mediterranean flair.

Ingredients

• 1 lb (450g) skinless, boneless chicken breast or chicken tenders, cut into cubes
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon hot sauce (we used Sriracha, optional)
• 1 tablespoon vegetable oil
• 1 cup green onions, chopped
• For the salad:
• 1 can (15 ounces) chickpeas
• 3/4 cup Feta, crumbled
• 1 1/2 cups cucumber, diced
• 1/3 cup red onion, thinly chopped
• 1/4 cup parsley, chopped
• 1/4 cup dill weed, chopped
• 1/4 cup mint leaves, chopped
• For the dressing:
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Zest of 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: In a large bowl, whisk together all dressing ingredients: olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, kosher salt, and black pepper.
2. Step 2: Add the red onion and cucumber to the bowl with the dressing and mix well to combine.
3. Step 3: Stir in the chopped parsley, dill, and mint.
4. Step 4: Drain and rinse the chickpeas, then add them to the salad bowl.
5. Step 5: Add the crumbled feta and toss everything together to coat evenly in the dressing.
6. Step 6: In another large bowl, combine the chicken cubes with soy sauce, black pepper, and hot sauce if using. Mix well and let sit for 10 minutes to marinate.
7. Step 7: Heat vegetable oil in a large skillet over medium heat. Spread the chicken cubes in a single layer and sear undisturbed for one minute.
8. Step 8: Using a wooden spoon, turn the chicken cubes to cook each side for about one minute until golden and nearly cooked through.
9. Step 9: Add chopped green onions to the skillet and stir-fry until slightly softened.
10. Step 10: Deglaze the pan by adding 2 to 3 tablespoons of water, scraping the brown bits from the bottom with your spoon.
11. Step 11: To serve, divide the chickpea salad into bowls and arrange the cooked chicken cubes on top. Serve immediately with lime wedges if desired.

Tips & Variations

• Use Greek yogurt instead of Feta for a creamier texture in the salad.
• Swap chicken breast for thighs for juicier meat.
• Omit hot sauce for a milder flavor or swap it with smoked paprika for depth.
• Add cooked quinoa or couscous to the salad for extra bulk and texture.
• Fresh herbs make a big difference—try to use them rather than dried for best flavor.

Storage

Store leftover chickpea salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over low heat to avoid drying it out. The salad is best served chilled or at room temperature and can be enjoyed cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the chicken with pan-seared tofu or grilled vegetables to keep it vegetarian while maintaining the recipe’s fresh and hearty qualities.

Is it necessary to marinate the chicken?

Marinating the chicken for 10 minutes helps infuse it with flavor and tenderizes the meat slightly, but if you’re short on time, you can cook it immediately after seasoning.

Greek Chickpea Chicken Bowl Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

This Greek Chickpea Chicken Bowl recipe combines tender, pan-seared chicken cubes with a refreshing and herbaceous chickpea salad tossed in a tangy lemon Dijon dressing. Perfect for a wholesome, flavorful meal that’s quick to prepare, it features Mediterranean-inspired ingredients including feta, cucumbers, fresh herbs, and a hint of heat from optional hot sauce.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 1 lb (450g) skinless, boneless chicken breast or chicken tenders, cut into cubes
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon hot sauce (we used Sriracha, optional)
• 1 tablespoon vegetable oil
• 1 cup green onions, chopped

Chickpea Salad

• 1 can (15 ounces) chickpeas, drained and rinsed
• 3/4 cup feta cheese, crumbled
• 1 1/2 cups cucumber, diced
• 1/3 cup red onion, thinly chopped
• 1/4 cup parsley, chopped
• 1/4 cup dill weed, chopped
• 1/4 cup mint leaves, chopped

Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Zest of 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Prepare the Dressing: In a large bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, kosher salt, and black pepper until fully combined and emulsified.
2. Make the Chickpea Salad: Add the chopped red onion and diced cucumber to the bowl with the dressing and stir well to coat. Then fold in the chopped parsley, dill weed, and mint leaves, followed by the drained and rinsed chickpeas. Finally, add the crumbled feta cheese and toss everything gently to evenly combine with the dressing.
3. Marinate the Chicken: In a separate large bowl, combine the cubed chicken with low-sodium soy sauce, freshly ground black pepper, and optional hot sauce (Sriracha). Mix thoroughly and let the chicken marinate for 10 minutes to absorb the flavors.
4. Cook the Chicken: Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken cubes in a single layer and sear without stirring for 1 minute to develop a golden crust. Using a wooden spoon, move the chicken pieces around to cook evenly on all sides, approximately 1 minute per side, until they are golden brown and almost cooked through.
5. Add Green Onions and Finish Cooking: Stir in the chopped green onions and continue stir-frying until they soften slightly. Deglaze the pan by adding 2 to 3 tablespoons of water, scraping the bottom of the skillet to lift any browned bits, which intensifies the flavor and ensures nothing sticks.
6. Assemble the Bowls: Divide the chickpea salad evenly among serving bowls. Arrange the cooked chicken cubes on top. Serve immediately, optionally garnished with lime wedges for squeezing over the dish. Enjoy your fresh, vibrant Greek Chickpea Chicken Bowl!

Notes

• For a spicier dish, add more hot sauce or sprinkle crushed red pepper flakes.
• Chicken tenders can be substituted with chicken breast or thighs depending on preference.
• Make sure to rinse chickpeas well to reduce any canned legume taste.
• Leftovers can be refrigerated in an airtight container for up to 3 days, but salad dressing is best added fresh.
• Use fresh herbs for the best flavor; dried herbs will not provide the same brightness.

Keywords: Greek chicken bowl, chickpea salad, Mediterranean chicken recipe, quick healthy dinner, feta and herb salad