Classic Mediterranean Chicken Hummus Bowl

I’ve been absolutely obsessed with this Mediterranean chicken hummus bowl lately, and I had to share it with you! It’s become my go-to weeknight dinner because it comes together so quickly—just toss marinated chicken with creamy hummus, tangy feta, and all your favorite Mediterranean toppings. The combination of the garlicky lemon marinade and fresh herbs makes every bite taste like you’re dining at your favorite Greek restaurant, but you get to enjoy it from the comfort of your own kitchen.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 130-145 g
• Fat: 110-125 g
• Carbohydrates: 65-80 g

Ingredients

For the greek vinaigrette:

• 1/3 cup extra virgin olive oil
• 3 garlic cloves, freshly minced
• 3 tbsp lemon juice
• 2 tbsp shallot, finely minced
• 1 1/2 tbsp red wine vinegar
• 2 1/2 tsp honey
• 1 tsp greek seasoning
• 1/2 tsp dried oregano

For the bowls:

• 1.5 lb cooked chicken, cut into 1-inch chunks
• 2 cups hummus
• 8 oz feta cheese, crumbled
• 1 cup English cucumber, sliced into 1/4-inch rounds
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 cup pickled red onions
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/2 cup tzatziki
• Pita chips, pita bread, or naan for serving

Step 1: Make the Mediterranean Vinaigrette

• 1/3 cup extra virgin olive oil
• 3 garlic cloves, freshly minced
• 3 tbsp lemon juice
• 2 tbsp shallot, finely minced
• 1 1/2 tbsp red wine vinegar
• 2 1/2 tsp honey
• 1 tsp greek seasoning
• 1/2 tsp dried oregano

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, shallot, red wine vinegar, honey, Greek seasoning, and dried oregano until well combined.

This vinaigrette is the flavor backbone of the entire bowl, so make sure everything is emulsified together.

Set aside about 3 tablespoons of this dressing in a separate small container—you'll drizzle this over the finished bowls for brightness.

I like to taste the dressing and add a pinch of salt to brighten all the flavors before using it.

Step 2: Marinate the Chicken in Dressing

• 1.5 lb cooked chicken, cut into 1-inch chunks
• vinaigrette from Step 1

Add the cooked chicken chunks to a bowl and pour the vinaigrette (minus the reserved portion from Step 1) over them, tossing gently to coat every piece.

Let the chicken marinate at room temperature for 15-20 minutes while you prepare the other components, or refrigerate for up to 30 minutes if you prefer more flavor development.

The acid in the vinaigrette will season the chicken while adding brightness and depth.

Step 3: Prepare the Bowl Components

• 1 cup English cucumber, sliced into 1/4-inch rounds
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 cup pickled red onions
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 8 oz feta cheese, crumbled

While the chicken marinates, prep all your fresh components: slice the cucumber into thin rounds, halve the cherry tomatoes, pit the kalamata olives if needed, chop the fresh parsley and mint, and have the crumbled feta cheese and pickled red onions ready.

I find it's easiest to arrange these in small bowls or on a cutting board so assembly is quick and everything stays cold and fresh.

Step 4: Build and Assemble the Bowls

• 2 cups hummus
• marinated chicken from Step 2
• prepared vegetables and feta from Step 3

Divide the hummus evenly between serving bowls (2 cups total should fill 4 bowls generously), creating a smooth base by gently spreading it across the bottom.

Top each bowl with the marinated chicken from Step 2, then arrange the prepped vegetables and feta cheese artfully around the chicken.

This combination of creamy hummus, tender seasoned chicken, and fresh vegetables creates a balanced, satisfying meal.

Step 5: Finish and Serve

• reserved dressing from Step 1
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/2 cup tzatziki
• Pita chips, pita bread, or naan for serving

Drizzle the reserved dressing from Step 1 over the top of each bowl, then garnish with the fresh parsley and mint.

Serve immediately with tzatziki on the side and your choice of pita chips, pita bread, or naan for scooping.

Each component stays fresh and distinct while the flavors come together beautifully with every bite.

Classic Mediterranean Chicken Hummus Bowl

Delicious Classic Mediterranean Chicken Hummus Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the greek vinaigrette

• 1/3 cup extra virgin olive oil
• 3 garlic cloves, freshly minced
• 3 tbsp lemon juice
• 2 tbsp shallot, finely minced
• 1 1/2 tbsp red wine vinegar
• 2 1/2 tsp honey
• 1 tsp greek seasoning
• 1/2 tsp dried oregano

For the bowls

• 1.5 lb cooked chicken, cut into 1-inch chunks
• 2 cups hummus
• 8 oz feta cheese, crumbled
• 1 cup English cucumber, sliced into 1/4-inch rounds
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 cup pickled red onions
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/2 cup tzatziki
• Pita chips, pita bread, or naan for serving

Method

 

1. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, shallot, red wine vinegar, honey, Greek seasoning, and dried oregano until well combined. This vinaigrette is the flavor backbone of the entire bowl, so make sure everything is emulsified together. Set aside about 3 tablespoons of this dressing in a separate small container—you'll drizzle this over the finished bowls for brightness. I like to taste the dressing and add a pinch of salt to brighten all the flavors before using it.
2. Add the cooked chicken chunks to a bowl and pour the vinaigrette (minus the reserved portion from Step 1) over them, tossing gently to coat every piece. Let the chicken marinate at room temperature for 15-20 minutes while you prepare the other components, or refrigerate for up to 30 minutes if you prefer more flavor development. The acid in the vinaigrette will season the chicken while adding brightness and depth.
3. While the chicken marinates, prep all your fresh components: slice the cucumber into thin rounds, halve the cherry tomatoes, pit the kalamata olives if needed, chop the fresh parsley and mint, and have the crumbled feta cheese and pickled red onions ready. I find it's easiest to arrange these in small bowls or on a cutting board so assembly is quick and everything stays cold and fresh.
4. Divide the hummus evenly between serving bowls (2 cups total should fill 4 bowls generously), creating a smooth base by gently spreading it across the bottom. Top each bowl with the marinated chicken from Step 2, then arrange the prepped vegetables and feta cheese artfully around the chicken. This combination of creamy hummus, tender seasoned chicken, and fresh vegetables creates a balanced, satisfying meal.
5. Drizzle the reserved dressing from Step 1 over the top of each bowl, then garnish with the fresh parsley and mint. Serve immediately with tzatziki on the side and your choice of pita chips, pita bread, or naan for scooping. Each component stays fresh and distinct while the flavors come together beautifully with every bite.