Description
This Mediterranean Chicken & Rice Bowls recipe offers a flavorful and nutritious meal featuring tender marinated chicken, vibrant vegetables, and creamy feta cheese, all served over fragrant basmati or jasmine rice. Perfect for a quick, healthy dinner or meal prepping for the week.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Main Ingredients
- 2 cups cooked basmati or jasmine rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
For Serving
- 1/4 cup tzatziki sauce
- Fresh parsley for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with olive oil, lemon juice, dried oregano, garlic powder, paprika, salt, and black pepper. Toss thoroughly to coat the chicken evenly. Allow it to marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is nicely browned and cooked through with no pink remaining.
- Assemble the Bowls: Divide the cooked basmati or jasmine rice evenly among 4 serving bowls. Top each bowl with equal portions of the cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, and crumbled feta cheese.
- Serve with Tzatziki and Garnish: Add a spoonful of chilled tzatziki sauce to each bowl. Garnish generously with fresh parsley. Serve warm or at room temperature for a delicious Mediterranean-inspired meal.
Notes
- For a low-carb version, substitute the rice with cauliflower rice.
- You can use grilled chicken thighs instead of chicken breasts for a richer flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
