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Greek Chickpea Chicken Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/greek-chickpea-chicken-bowl-recipe/