🍋🔥 Lemon Chili Grilled Chicken Bowls with Fresh Cucumber Salad & Hummus

Bright, zesty, spicy, and oh-so comforting! These bowls are the perfect mix of smoky grilled chicken, cool crunchy cucumber salad, fluffy rice, and creamy hummus. They feel fresh but still hearty — the kind of meal you make once and crave again tomorrow.

📋 ingredients:

for the lemon chili chicken:

• 1.5 lbs chicken breasts or thighs

• 3 tbsp olive oil

• 1 lemon (zest + juice)

• 2–3 garlic cloves, minced

• 1 tbsp chili powder

• 1 tsp paprika

• 1/2 tsp crushed red pepper (optional for extra heat)

• 1 tsp salt

• 1/2 tsp black pepper

for the cucumber salad:

• 2 cups diced cucumbers

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Salt & pepper to taste

• Fresh parsley or dill

for the bowls:

• 2 cups cooked rice (white, brown, or lemon rice)

• 1 cup hummus

• Optional add-ins: feta, pickled onions, olives, naan wedges, chili crisp

🥣 directions:

marinate the chicken

In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, chili powder, paprika, crushed red pepper, salt, and pepper. Coat the chicken well and marinate at least 20 minutes (or up to overnight for max flavor).

grill it up

Heat a grill pan or outdoor grill over medium-high. Cook chicken 5–7 minutes per side until charred and juicy. Let rest, then slice.

mix the cucumber salad

In a bowl, combine cucumbers, tomatoes, red onion, olive oil, lemon juice, salt, pepper, and herbs. Toss to coat.

assemble the bowls

Add warm rice to each bowl. Top with sliced lemon chili chicken, a big spoonful of hummus, and a scoop of cucumber salad. Add any extras you like — feta, olives, chili crisp — go wild.

serve

Drizzle a little olive oil over the hummus and dig in. Fresh, spicy, creamy… perfection.

💡 tips:

• Swap rice for couscous or quinoa for a lighter twist

• Add roasted chickpeas for extra crunch

• Use chicken thighs for max juiciness

• A splash of tahini or hot honey on top = magic

⏲ prep time: 20 mins | cook time: 15 mins

serves: 3–4 bowls