Spicy Garlic Chicken Bowl with Hummus & Cucumber Salad
Recipe Description
This flavorful bowl features tender spicy-garlic seared chicken, served warm over fluffy rice or grains, paired with a refreshing lemony cucumber salad and a creamy scoop of hummus. The dish balances heat, freshness, and richness, making it a perfect weeknight meal or meal-prep favorite.
Total Time
Prep Time: 15 minutes
Marinating Time (optional): 10–30 minutes
Cook Time: 15 minutes
Total: 30–45 minutes
Ingredients (2–3 servings)
For the Spicy Garlic Chicken
1 lb (450 g) chicken breast or thighs, sliced thin
3 cloves garlic, minced
1 ½ tbsp olive oil
1 tbsp lemon juice
1 tbsp chili paste (such as sambal oelek, harissa, or sriracha)
1 tsp smoked paprika
½ tsp cumin
½ tsp black pepper
1 tsp salt
Optional: ½ tsp chili flakes, if you want extra heat
For the Cucumber Salad
1 large cucumber, diced
1 small tomato, diced (optional)
2 tbsp red onion, finely chopped
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh parsley or dill
Salt & pepper to taste
For Assembly
1 cup cooked rice, quinoa, or couscous
½–1 cup hummus
Optional toppings:
Pickled onions
Fresh parsley
Chili oil
Sesame seeds
Warm pita on the side
Instructions
1. Marinate the Chicken (10–30 min)
In a bowl, mix:
olive oil
minced garlic
chili paste
lemon juice
paprika
cumin
salt & pepper
Add the sliced chicken and coat well.
Marinate for at least 10 minutes (or up to 24 hours for stronger flavor).
2. Make the Cucumber Salad (5 minutes)
Combine cucumber, tomato, and red onion.
Add olive oil, lemon juice, salt, pepper, and herbs.
Toss and refrigerate until serving.
3. Cook the Chicken (10–12 minutes)
Heat a large skillet over medium-high heat.
Add a little oil.
Add chicken in a single layer.
Cook 4–5 minutes per side until browned and cooked through (internal temp 165°F / 74°C).
Remove from heat and rest for 2 minutes.
4. Assemble the Bowl
In each bowl, add:
Base: rice, quinoa, or couscous
Protein: spicy garlic chicken
Creamy element: a generous scoop of hummus
Freshness: cucumber salad
Extras: drizzle with chili oil, add parsley, pickled onions, sesame seeds, or a squeeze of lemon.
Tips & Variations
Make it Lighter
Switch rice for cauliflower rice.
Make it Heartier
Add roasted potatoes, chickpeas, or grilled veggies.
Spice Control
Less spicy: reduce chili paste
More spicy: add chili flakes or hot sauce
Protein Swaps
Shrimp (cook 2–3 min per side)
Tofu (press, cube, and pan-sear)
Beef or lamb strips
Hummus Flavor Ideas
Roasted red pepper hummus
Garlic hummus
Jalapeño hummus
Approximate Nutrition (per serving)
(Will vary based on ingredients)
Calories: 550–650
Protein: 35–40 g
Carbs: 45–55 g
Fat: 22–30 g
Questions & Answers Section
Q1: Can I meal-prep this recipe?
Yes! Store chicken, salad, and rice separately. Add hummus just before serving. Keeps 3–4 days in the fridge.
Q2: What can I use instead of chili paste?
Try harissa, Korean gochujang, chipotle paste, or hot paprika.
Q3: Can I use store-bought hummus?
Absolutely—classic or garlic hummus works great.
Q4: How do I keep the cucumber salad crisp?
Salt the cucumber lightly and pat dry before mixing. This removes excess moisture.
Q5: Can I grill the chicken instead of pan-searing?
Yes—grill slices at medium-high for 3–4 minutes per side.
Q6: Is this bowl gluten-free?
Yes, if served with rice or quinoa and gluten-free hummus. Avoid pita unless gluten-free.