Go Back
–+ servings
Mediterranean Chicken Rice Bowl

Easy Mediterranean Chicken Rice Bowl for a Flavorful Escape

This Mediterranean Chicken Rice Bowl is a vibrant and customizable dish that captures the essence of Mediterranean cuisine.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Substitute with grilled halloumi or chickpeas for vegetarian
  • 2 tablespoons Olive Oil Can be swapped with avocado oil
  • 1 medium Red Onion Yellow or white onions can work
  • 2 cloves Garlic Use fresh for best flavor
For the Vegetables
  • 1 cup Red and Yellow Bell Peppers Any bell pepper can be used
  • 1 cup Diced Tomatoes Fresh tomatoes can be used
  • 0.5 cup Kalamata Olives Green olives can be an alternative
  • 0.5 cup Sun-Dried Tomatoes If unavailable, use more diced tomatoes
For the Rice
  • 1 cup Long-Grain Rice Replace with quinoa or cauliflower rice for low-carb
  • 2 cups Chicken Broth Vegetable broth can substitute
For the Tzatziki Sauce
  • 1 cup Plain Greek Yogurt Opt for non-dairy yogurt if needed
  • 1 medium Cucumber Zucchini can work in a pinch
  • 1 tablespoon Lemon Juice Lime juice is a suitable alternative
  • 0.25 cup Fresh Dill Optional, can replace with mint
For Garnishing
  • 0.5 cup Fresh Parsley Cilantro can also be used
  • 0.5 cup Feta Cheese Optional, omit for dairy-free

Equipment

  • large skillet
  • Pot
  • Mixing Bowl

Method
 

Preparation
  1. Cut the boneless, skinless chicken breasts into 1-inch cubes and pat dry with paper towels.
  2. Marinate the chicken in olive oil, garlic, and herbs for at least 30 minutes.
  3. In a large skillet, heat olive oil over medium heat, add diced red onion and sauté for 3-4 minutes.
  4. Add minced garlic and cook for 1 more minute.
  5. Incorporate chopped bell peppers and cook for 4-5 minutes.
  6. Add diced tomatoes, Kalamata olives, and sun-dried tomatoes, simmer for 3-4 minutes.
  7. Mix in tomato paste and seasonings, simmer for 5 minutes.
  8. Add cubed chicken, cook for 6-8 minutes until cooked through.
  9. Rinse long-grain rice, toast in a pot for 2 minutes, add broth and simmer for 15 minutes.
  10. Fluff the cooked rice after 5 minutes of resting.
  11. Mix Greek yogurt with grated cucumber, garlic, lemon juice, and salt, refrigerate for 30 minutes.
  12. Assemble the bowl with rice, chicken mixture, tzatziki sauce, and garnish.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

Customize the vegetables and proteins to your liking. Marinate chicken for added flavor.

Tried this recipe?

Let us know how it was!