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Mediterranean Chicken and Rice Bowl

A delightful blend of marinated chicken, fluffy rice, and fresh vegetables, perfect for any family gathering or weeknight dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 medium lemon, juice only
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
For the Rice
  • 1 cup jasmine rice (or any preferred rice)
  • 2 cups chicken broth (or water)
  • 1 teaspoon olive oil
  • to taste salt
Toppings
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 medium red onion, finely chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • to taste fresh parsley, chopped (for garnish)
  • as needed lemon wedges (for serving)

Method
 

Preparation
  1. In a bowl, mix the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Let them marinate for at least 15 minutes.
Cooking the Rice
  1. Rinse the rice under cold water to remove excess starch.
  2. In a medium saucepan, heat the olive oil over medium heat.
  3. Add the rice, followed by the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and has absorbed all the liquid.
Cooking the Chicken
  1. While the rice is cooking, heat a grill pan or skillet over medium-high heat.
  2. Remove the chicken from the marinade and cook for about 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
Assembly
  1. Fluff the rice with a fork and divide it among bowls.
  2. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese (if using).
  3. Garnish with chopped parsley and serve with lemon wedges on the side for an extra zing!

Notes

Consider marinating the chicken longer for enhanced flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.