What I love about rice bowls are because they’re the perfect meal for either lunch or dinner. Rice bowls are healthy and usually packed with different flavors and textures. These Mediterranean Chicken and Rice Bowls are incredible! These rice bowls contain all the amazing stuff of Mediterranean flavors. Not only delish, but it’s packed full of fiber and nutrients! It’s a power bowl containing super nutritious foods!
How To Make Mediterranean Chicken Rice Bowls
Putting these incredible Mediterranean Chicken and Rice Bowls together is so simple. You’re going to start by cooking your rice. While the rice is cooking on the stovetop, you’ll combine the lemon juice, olive oil, parsley, garlic, paprika, and oregano. This mixture is going to be the rub for the chicken breasts. Once combined, you’ll rub the chicken down until it’s well covered.
To make the dish more mediterranean, I combine it with hummus and greek salad. To make the hummus you just use your food processor to minced the garlic, then add the chickpeas, kosher salt, lemon juice and tahini sesame paste to the food processor and process it.
Complete the dish with the salad. Mix your veggies in a large bowl. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Mix and combine the dressing with the salad. Sprinkle with the feta.
One more great thing about rice bowls is that they are great for making ahead and taking to work or school.
Mediterranean Chicken Rice Bowls
For The Rice
- 3.5 cups water
- 2 cups long grain rice
- 2 tablespoons butter
- 2 teaspoons salt
For The Chicken
- 4 1 pound boneless skinless chicken breast halves
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 garlic clove crushed in garlic press or finely chopped
- 3 tablespoons chopped fresh parsley
- 1 ⁄2 teaspoon dried oregano
- 1 teaspoon
- ½ teaspoon pepper
- ½ teaspoon salt
For the Hummus
- 2 garlic cloves
- 1 cup canned chickpeas drained liquid reserved
- 1 tablespoon water or liquid from the chickpeas
- ¼ cup tahini sesame paste
- ½ teaspoons kosher salt
- Juice of 1 lemon 3 tablespoons
For the Greek Salad
- 2 medium tomatoes cored seeded, and large dice
- 1 medium head romaine lettuce torn into bite-size pieces washed, and dried
- 1 cup kalamata olives pitted and halved
- 1 medium English cucumber large dice
- 3 tablespoons extra-virgin olive oil
- ½ medium red onion thinly sliced
- 1 ½ teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
- 2 tablespoons freshly squeezed lemon juice from 1 medium lemon plus more as needed
- ¼ cup crumbled feta cheese
- ¼ teaspoon kosher salt plus more as needed
To Make the Rice:
- Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.
To Make the Chicken:
- Mix lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
To Make the Hummus:
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Set aside in fridge until ready to serve.
To Make the Salad:
- Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Pour over the salad and toss to combine. Sprinkle with the feta and serve.