Mediterranean Chicken and Rice Bowl
A colorful and flavorful Mediterranean chicken and rice bowl that's quick to make and perfect for any dinner.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Tender and juicy
- 1 cup basmati rice Fluffy texture
- 2 tablespoons olive oil For sautéing
- 1 teaspoon garlic powder For flavor
- 1 teaspoon paprika For color and taste
- 1 teaspoon dried oregano Classic Mediterranean herb
- Salt and pepper to taste Basic seasoning
- 1 cup chicken stock or water For cooking rice
- 1 cup colorful bell peppers, diced For freshness and crunch
- 1 cup cherry tomatoes, halved Adds sweetness and color
- ½ cup feta cheese, crumbled Salty and creamy topping
- Fresh parsley or mint for garnish Enhances presentation
- 1 cup plain yogurt For zesty yogurt sauce
- 1 tablespoon lemon juice For flavor in yogurt sauce
- 1 clove garlic, chopped For yogurt sauce
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel and season both sides generously with salt, pepper, garlic powder, paprika, and oregano.
- In a medium saucepan, combine 1 cup of basmati rice with 1 cup of chicken stock (or water) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is fluffy and cooked through.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 6-7 minutes on each side, or until golden brown and thoroughly cooked (internal temperature of 165°F). Remove from skillet and let rest before slicing.
- In the same skillet, add the diced bell peppers and cherry tomatoes. Sauté for 5-6 minutes until softened and fragrant.
Assembly
- In a large bowl or plate, layer the fluffy rice, top with sliced chicken, sautéed vegetables, crumbled feta cheese, and a sprinkle of fresh herbs. Drizzle with the optional zesty yogurt sauce.
Notes
You can swap proteins for shrimp or chickpeas for a vegetarian option. Quinoa can also substitute rice for a healthier dish. Make sure not to overcrowd the skillet when cooking the chicken.