Greek Chickpea Chicken Bowl is loaded with savory stir-fried chicken and a Greek-inspired salad with feta, chickpeas, and cucumber, drizzled with a fresh and zesty dressing. This chicken bowl is perfect for a lunch on the go or a light dinner. If you have been following Eatwell101 for a while, you know we’re huge fans of Mediterranean food. Check this Mediterranean salad, or our Greek chicken bowls, for more inspiration. Enjoy!
Table of Contents
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Ingredients list for the Greek Chickpea Chicken Bowls Recipe
- 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) of 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
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
The chickpea salad
1. Add all the salad dressing ingredients to a large bowl. Whisk to combine.
2. Add the red onion and cucumber to the bowl with the dressing and mix well.
3. Add the chopped parsley, dill, and mint.
4. Drain and rinse the chickpeas, then add them to the salad bowl.
5. Add the crumbled feta, then toss to coat everything into the dressing.
The chicken
1. In a large bowl, combine chicken cubes with soy sauce, black pepper, and hot sauce. Mix well and let sit for 10 minutes.
2. Heat a large skillet over medium heat with one tablespoon of vegetable oil. Sear the chicken cubes spread in one layer, undisturbed, for one minute.
3. With a wooden spoon, move the chicken cubes around to cook the other sides, one minute per side, until golden and almost cooked through.
4. Add the chopped green onion to the skillet and continue stir-frying until slightly softened.
5. Deglaze the pan with 2 or 3 tablespoons of water and scrape the brown bits stuck to the bottom.
Assemble the bowls
1. Divide the chickpea salad into bowls
2. Arrange the cooked chicken cubes on top. Serve immediately with lime wedges – Enjoy!
Photo credit: © Eatwell101.com
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Photo credit: © Eatwell101.com
