Mediterranean Chicken Bowl (Print Version)
Grilled chicken, herbed rice, fresh veggies and tangy tzatziki combine for a bright Mediterranean bowl in 45 minutes.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - Salt and freshly ground black pepper to taste
→ Herbed Rice
09 - 1 cup basmati or jasmine rice
10 - 2 cups water
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon dried oregano
13 - Salt to taste
→ Vegetables & Toppings
14 - 1 cup cherry tomatoes, halved
15 - 1 medium cucumber, diced
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup Kalamata olives, pitted and halved
18 - 3.5 oz feta cheese, crumbled
19 - 2 tablespoons fresh parsley, chopped
20 - 1 cup baby spinach or arugula
→ Tzatziki Sauce
21 - 1 cup Greek yogurt
22 - 1/3 cup cucumber, grated and well drained
23 - 1 tablespoon fresh lemon juice
24 - 1 garlic clove, finely minced
25 - 1 tablespoon fresh dill or mint, chopped
26 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and pepper. Add the chicken breasts, ensuring they are evenly coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse the rice under cold running water until the water runs clear. In a medium saucepan, heat olive oil over medium heat and toast the rice lightly for 1 minute. Pour in the water, add oregano and salt, then bring to a rolling boil. Reduce the heat to low, cover tightly, and simmer for approximately 12 minutes until the liquid is fully absorbed. Remove from heat and fluff gently with a fork.
03 - Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or fine mesh strainer. In a small bowl, combine the Greek yogurt with the drained cucumber, lemon juice, finely minced garlic, fresh dill or mint, salt, and pepper. Stir until smooth and refrigerate until ready to serve.
04 - Preheat a grill pan or skillet over medium-high heat until lightly smoking. Remove the chicken from the marinade, allowing excess to drip off. Cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
05 - Divide the herbed rice evenly among four serving bowls. Layer each with a bed of baby spinach or arugula, then arrange sliced grilled chicken, halved cherry tomatoes, diced cucumber, red onion slices, and Kalamata olives on top. Crumble feta cheese over each bowl and drizzle generously with tzatziki sauce.
06 - Sprinkle freshly chopped parsley over each assembled bowl and serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The tzatziki pulls the whole bowl together and honestly you will want to put it on everything once you taste it.
- Everything cooks in parallel so you are not stuck babysitting one pan while the rest goes cold.
02 -
- Underseasoned chicken is the most common mistake so taste your marinade before adding the meat and it should taste slightly too salty on its own.
- Wet tzatziki is heartbreaking so wring that grated cucumber out like you are angry at it.
03 -
- Score the chicken breasts lightly with a knife before marinating and the flavor penetrates twice as deep.
- Toasting the rice in olive oil for just two minutes before adding water is the step most people skip and it makes all the difference.