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Mediterranean Chicken and Rice Bowl

Mediterranean Chicken and Rice Bowl

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Indulge in the warmth and vibrancy of a Mediterranean Chicken and Rice Bowl, a dish that promises comfort and satisfaction in every bite. This wholesome meal features juicy grilled chicken marinated with zesty lemon, aromatic oregano, and savory garlic, all served over fluffy basmati rice. Topped with an array of fresh veggies, tangy feta cheese, and a sprinkle of parsley, this bowl is not only visually appealing but also bursting with flavor. Perfect for busy weeknights or casual family gatherings, this recipe is customizable, allowing you to mix and match ingredients based on your preferences. Create a nourishing meal that delights the senses while keeping health in mind—your taste buds will thank you!

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat well. Refrigerate for at least 30 minutes.
  2. Cook the rice: In a saucepan, bring chicken broth to a boil. Add basmati rice, reduce heat, cover tightly and simmer for about 15 minutes until liquid is absorbed.
  3. Grill the chicken: Preheat a grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes per side until cooked through. Rest before slicing.
  4. Assemble the bowl: Layer cooked rice at the bottom of a large serving bowl and top with sliced chicken, cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, and crumbled feta.
  5. Garnish & serve: Sprinkle chopped parsley on top and serve with lemon wedges.

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