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Mediterranean Chicken Rice Bowl with fresh vegetables and herbs

Mediterranean Chicken Rice Bowls

Bold and healthy Mediterranean Chicken Rice Bowls combine seasoned rice, charred chicken, fresh salad, and creamy tzatziki for a filling and flavorful meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 600 kcal

Ingredients
  

Marinade for Chicken

  • 2 tablespoons lemon juice Freshly squeezed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons dried oregano Greek
  • 2 tablespoons Greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 cloves crushed garlic
  • 1 pound diced chicken Boneless, skinless

Rice Preparation

  • 2 tablespoons butter
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1.5 cups rice Use long-grain rice
  • 2.5 cups chicken stock Or vegetable broth
  • 0.5 teaspoon salt
  • to taste black pepper

Salad Topping

  • 1 medium cucumber Diced
  • 1 cup cherry tomatoes Quartered
  • 2 teaspoons sumac
  • 0.5 teaspoon salt

Serving

  • as needed tzatziki sauce Or yogurt
  • as needed flat-leaf parsley Chopped
  • as needed flatbreads Optional

Instructions
 

Marinate Chicken

  • Heat your oven to 480°F (250°C).
  • In a bowl, combine garlic, lemon juice, white wine vinegar, olive oil, oregano, Greek yogurt, salt, smoked paprika, and ground cumin.
  • Add the diced chicken to the marinade, toss to coat, and set aside for at least 30 minutes or up to 24 hours.

Cook Rice

  • Set a large pot over medium heat, add butter, and melt.
  • Stir in ground turmeric and cumin until fragrant (about 1 minute).
  • Add the rice to the pot, stir to coat, and toast for a few minutes until slightly translucent.
  • Pour in chicken stock, add salt and black pepper, bring to a boil, reduce to low heat, cover, and cook undisturbed for 15 minutes.

Roast Chicken and Prepare Salad

  • While the rice cooks, line a baking tray with parchment paper and arrange the marinated chicken in a single layer.
  • Roast chicken for 20 minutes until golden and charred.
  • Dice the cucumber and quarter the cherry tomatoes, mixing with sumac and salt in a bowl.

Serve

  • Divide the cooked rice into bowls.
  • Top with roasted chicken, salad, dollops of tzatziki, and chopped parsley.
  • Serve with flatbreads if desired.

Notes

Leftovers store well in airtight containers for up to 4 days in the refrigerator or up to 3 months in the freezer.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 4g
Keyword Chicken Rice Bowls, Healthy Dinner, meal prep, Mediterranean, Quick Dinner
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