Mediterranean Chicken and Rice Bowl Recipe
A vibrant and healthy Mediterranean Chicken and Rice Bowl featuring tender grilled chicken breasts marinated in lemon and oregano, served over fluffy basmati rice with fresh cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese, garnished with parsley and lemon wedges for a refreshing finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling and Simmering
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Chicken Marinade
- 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
Rice
- 1 cup basmati rice
- 2 cups chicken broth
Salad and Toppings
- 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
- Prepare the Marinade: In a medium bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to create the marinade.
- Marinate the Chicken: Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to infuse.
- Cook the Rice: In a saucepan, bring the basmati rice and chicken broth to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and broth is absorbed.
- Grill the Chicken: Heat a grill pan over medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked with clear juices.
- Rest and Slice Chicken: Let the grilled chicken rest for 5 minutes to retain juices, then slice into thin strips.
- Assemble the Bowl: In a large serving bowl, layer the cooked rice, grilled chicken slices, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
- Garnish and Serve: Top the bowl with chopped fresh parsley and serve with lemon wedges on the side for an added burst of citrus flavor.
Notes
- Marinating the chicken longer, up to 2 hours, enhances the flavor.
- For a vegetarian version, substitute grilled chicken with grilled tofu or chickpeas.
- Use low-sodium chicken broth to reduce sodium content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: Mediterranean chicken, chicken and rice bowl, grilled chicken recipe, healthy Mediterranean meal, easy chicken dinners
