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This Mediterranean Bowl are loaded up with fresh veggies, plenty of seasonings, and flavorful chicken! A completely customizable dish that’s great with a side of pita or naan bread. It’s truly one of our favorite meals and soon to be your new favorite dish!

Table of contents
Why Make This Mediterranean Bowl Recipe
- So Tasty! It’s packed with so many different flavors and textures! You get crisp fresh veggies, juicy chicken breast, and flavorful rice with fresh herbs.
- Customizable! Make it to your tastes or use ingredients you already have on hand. You can truly customize it with any toppings you love to create your own Mediterranean rice bowl.
- Meal Prep Friendly. It’s great to make ahead for quick meals during the week and it just never gets old.
If you’re a fan of chicken bowls for meals you’ve got to try this Cilantro Lime Chicken Bowl next or my Southwest Chicken Bowl.
Ingredients You Need
This chicken Mediterranean bowl relies on a handful of wholesome ingredients to make. There is lots of flexibility too so be sure to check the variations section too.

- Chicken Breast. My preferred lean protein for making a healthy Mediterranean bowl. You can easily swap the breasts for chicken thighs instead. To keep things healthier and simple use boneless and skinless chicken.
- Olive Oil. Used for cooking the chicken. You can swap the oil for another neutral-flavored vegetable oil if you prefer.
- White Long Grain Rice. Uncooked. It will be cooked in chicken broth for flavor. You can also use brown rice if you want a bit more fiber. It requires a bit more liquid and a longer cooking time so refer to the instructions on the bag to get an idea for how to adjust them.
- Chicken Broth. I like to use low sodium Kettle and Fire. I find this gives me a bit more control over the sodium in the dish. It’s used for cooking the rice to infuse it with more flavor and to deglaze the pan and make a sauce for the bowls.
- Feta. This salty and crumbly white cheese is perfect for the Mediterranean flavors in this bowl. You can also use blue cheese crumbles, parmesan cheese, or another crumbly white cheese you prefer.
- Red Onion. The best onion for texture and flavor to use in salads. It also adds a nice contrasting color.
- Seasoning. We use a combination of curry powder, oregano, paprika, salt, pepper, cumin, and garlic powder to rub on the chicken.
- Fresh Herbs. Cilantro and or parsley for the rice
- Lemon. Squeezed over the rice for a bit of brightness and acidity. You can also use lime juice. For the best flavor use freshly squeezed.
- Garlic. Use fresh if possible!
- Additional Optional Toppings: Pick and choose your own toppings! I like to top with sliced cucumber, hummus, tomato or red peppers, spinach, chickpeas, seeds, and more. This is the part where you can choose your own adventure of fresh ingredients to pair with the juicy chicken.
Variations
- Time Saver: Swap the freshly cooked chicken and use leftover chicken or pick up a rotisserie chicken at the store.
- Quinoa Bowl: Instead of the rice use quinoa instead. It cooks quickly and boosts the protein too. You can also try it with couscous, farro, or any other whole grain you enjoy.
- Vegetarian: Skip the chicken and toss some chickpeas in the herb seasoning and olive oil. Roast them in the air fryer or oven until slightly crisp and heated through.
- Low Carb: Skip the rice and serve the chicken up over a salad instead.
- Salmon or Fish: Swap the chicken for a piece of fish instead. Adjust the cooking time as needed.
How To Make A Mediterranean Chicken Bowl

- Chop Veggies. Chop your ingredients so they are ready to go. Mix together dried seasonings (curry, oregano, paprika, salt, pepper, cumin, garlic powder).
- Prepare Chicken: Cut chicken breasts in half and clean/trim any fat. In a large bowl add chicken, lemon juice, oil and mixed seasonings. Massage chicken to ensure it is fully covered. Let it marinate for a few minutes while you prepare the rice.
- Prepare Rice. Add chicken broth to a sauce pan. Bring to a boil. Add in rice, reduce heat to a light simmer, add garlic. This should simmer for about 20 minutes. Be sure to check on it around 15 minutes and give it a stir. When rice is finished, add fresh herbs and lemon or lime. Mix well set aside until serving.
- Cook Chicken. Heat 1 tsp oil in a large skilled on medium heat. Once pan/oil is hot place the breasts into the pan. Cook on medium/low for 14-18 minutes. Be sure to flip all the chicken halfway between. Cut the chicken to be sure it is cooked through, chicken sizes vary greatly and this will fluctuate the time needed. It should be 165º internally.
- Deglaze the Pan. Once chicken is cooked through, while the pan is still how and over the heat, pour leftover chicken broth onto skillet or pan to deglaze it and loosen up any flavor stuck to the pan. Add the chopped garlic and let the broth simmer for just a minute. Take it off the heat and set aside. Let the chicken rest.
- Assemble the Bowls. Start with rice, slice the chicken, add additional toppings like hummus, cucumber, tomatoes etc. If desired, pour chicken sauce over the bowls and enjoy right way with naan bread or as is.

Recipe Tips
- Store: Store leftover chicken and rice in separate containers. Place them in the fridge for up to 3 days in the fridge. I like to eat mine cold but you can reheat it in the microwave. You can also freeze the cooked chicken and rice for longer storage.
- Don’t Overcook the Chicken: Cook just until it’s fully cooked so it doesn’t end up dried out. The best way to determine doneness is to use a thermometer and cook the chicken until it reaches an internal temperature of 165° F.
- Serving Ideas: Add a drizzle of this Lemon Herb Tahini or a spoonful of this herb Cottage Cheese Dip if you’re looking for something a bit different. For a quick vegetable add some of this Greek Cucumber Salad or Cucumber with Tomato Salad.
Recipe FAQ’s
Yes, but the cooking times will vary for these varieties of rice. Be sure to cook according to the package and have some extra broth on hand just in case it needs more through the cooking process.
My favorites are tomatoes or red peppers, sliced red onions, hummus, cucumbers, feta, and spinach. But you can use any veggies you enjoy! You can also use lettuce, olives of any kind, crispy chickpeas, yogurt sauce, pumpkin seeds, toasted walnuts, roasted veggies (eggplant!), crunchy pita chips, or any other salad or bowl favorites you are craving.
Both! It’s amazing served up immediately but also works great enjoyed cold or at room temperature. That’s why it’s perfect for meal prep!
More healthy bowls to enjoy
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Chicken Mediterranean Bowl
Ingredients
Mediterranean Lemon Chicken
- 1.5 -2 lbs boneless chicken breasts
- 2 tsp olive oil, separated
- 1 cup uncooked long grain white rice
- 1 tsp curry powder
- ½ tsp paprika
- 1 tsp dried oregano
- ½ tsp cracked pepper
- ½ tsp sea salt
- ½ tsp cumin powder
- ½ tsp garlic powder
- 2 tbsp lemon or lime, fresh squeezed
- 1 clove garlic, minced
- ½ cup chicken broth, optional, to deglaze the pan*
Rice
- 2 cups chicken broth
- 1 cup long grain white rice, uncooked
- 1 tsp garlic, minced
- ¼ cup chopped cilantro and parsley,
Optional For Toppings
- ¼ cup red onion, thinly sliced
- ¼ cup feta, crumbled
- ½ cup chopped tomatoes , or red peppers
- 4 tbsp hummus
- ¼ cup chopped cucumber
- 4 cup spinach
Instructions
- Chop Veggies. Chop your ingredients so they are ready to go. Mix together dried seasonings (curry, oregano, paprika, salt, pepper, cumin, garlic powder).
- Prepare Chicken: Cut chicken breasts in half and clean/trim any fat. In a large bowl add chicken, lemon juice, oil and mixed seasonings. Massage chicken to ensure it is fully covered. Let it marinate for a few minutes while you prepare the rice.
- Prepare Rice. Add chicken broth to a sauce pan. Bring to a boil. Add in rice, reduce heat to a light simmer, add garlic. This should simmer for about 20 minutes. Be sure to check on it around 15 minutes and give it a stir. When rice is finished, add fresh herbs and lemon or lime. Mix well set aside until serving.
- Cook Chicken. Heat 1 tsp oil in a large skilled on medium heat. Once pan/oil is hot place the breasts into the pan. Cook on medium/low for 14-18 minutes. Be sure to flip all the chicken halfway between. Cut the chicken to be sure it is cooked through, chicken sizes vary greatly and this will fluctuate the time needed. It should be 165º internally.
- Deglaze the Pan. Once chicken is cooked through, while the pan is still how and over the heat, pour leftover chicken broth onto skillet or pan to deglaze it and loosen up any flavor stuck to the pan. Add the chopped garlic and let the broth simmer for just a minute. Take it off the heat and set aside. Let the chicken rest.
- Assemble the Bowls. Start with rice, slice the chicken, add additional toppings like hummus, cucumber, tomatoes etc. If desired, pour chicken sauce over the bowls and enjoy right way with naan bread or as is.
Notes
- Store: Store leftover chicken and rice in separate containers. Place them in the fridge for up to 3 days in the fridge. I like to eat mine cold but you can reheat it in the microwave. You can also freeze the cooked chicken and rice for longer storage.
- Don’t Overcook the Chicken: Cook just until it’s fully cooked so it doesn’t end up dried out. The best way to determine doneness is to use a thermometer and cook the chicken until it reaches an internal temperature of 165° F.
- Serving Ideas: Add a drizzle of this Lemon Herb Tahini or a spoonful of this herb Cottage Cheese Dip if you’re looking for something a bit different. For a quick vegetable add some of this Greek Cucumber Salad or Cucumber with Tomato Sala
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for dinner tonight and my lunches for the week. This was sooooo good. I could have eaten it all tonight!