Go Back
greek chicken hummus bowl

Delicious Greek Chicken Hummus Bowl

Delicious Delicious Greek Chicken Hummus Bowl recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4 servings
Calories: 2625
Ingredients Method

Ingredients
  

For the greek vinaigrette::
  • 0.4 cup olive oil (I prefer Lucini Premium Select for a peppery finish)
  • 2 cloves garlic (freshly minced for best flavor)
  • 3.5 tbsp lemon juice
  • 2 tbsp shallot
  • 1 tbsp red wine vinegar
  • 2 tsp honey (I use Nature Nate's raw honey)
  • 1 tsp greek seasoning
  • 1 tbsp fresh dill, chopped
For the chicken and bowl::
  • 1.5 lb chicken (cut into 1-inch chunks to ensure even cooking)
  • 2 cups hummus (I always use Sabra classic for a smooth base)
  • 9 oz feta
  • 0.5 persian cucumber
  • 1 cup cherry tomatoes (halved lengthwise for better texture)
  • 0.5 cup kalamata olives
  • pickled red onions

Method
 

  1. In a bowl, whisk together the olive oil, minced garlic, lemon juice, diced shallot, red wine vinegar, honey, Greek seasoning, and a pinch of salt to create the marinade. Reserve 4 tablespoons of this liquid in a small bowl and set aside for drizzling—this will keep the dressing bright and fresh. Pat the chicken chunks dry with paper towels, then season with salt and pepper. Heat a large skillet over medium-high heat and sear the chicken in batches until golden brown on all sides (about 8-10 minutes total), working in batches to avoid crowding the pan. Transfer the cooked chicken to the remaining marinade in the bowl and stir well to coat evenly. Let it sit for at least 15-20 minutes to allow the flavors to meld; I find this resting time makes a real difference in how flavorful the chicken becomes.
  2. While the chicken marinates, prep all your bowl components. Halve the cherry tomatoes lengthwise (this creates better texture and helps them stay intact in the bowl), dice the Persian cucumber into bite-sized pieces, and slice the pickled red onions if they aren't already. Crumble or cube the feta cheese into bite-sized pieces. Measure out the hummus and have all components ready to assemble, as Greek bowls are best served fresh and at the right temperature.
  3. Divide the hummus evenly among serving bowls, spreading it as a base. Top each bowl with a generous portion of the marinated chicken from Step 1, then arrange the prepped vegetables around it—cucumber, cherry tomatoes, kalamata olives, and pickled red onions. Scatter the crumbled feta cheese over the top. Drizzle the reserved marinade from Step 1 over each bowl for brightness and extra flavor. Finish with a sprinkle of fresh dill and serve immediately with warm bread for dipping.