Mediterranean Bowl With Chicken And Cilantro Rice

5 from 1 vote
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This Mediterranean Bowl is one of our favorite meals. It is customizable, full of flavorful chicken and fresh ingredients. Loaded with veggies and seasoning. Paired with a side of pita or naan bread, this will be your new favorite dish!

Mediterranean Bowl With Chicken And Cilantro Rice
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Why Make This Mediterranean Bowl

This bowl is flavorful, full of fresh veggies and packed with juicy chicken breast. This recipe can be customized with any toppings of choice. The rice is full of flavor with fresh chopped herbs, cooked in chicken broth. Meal prep friendly and it just never gets old.

Ingredients For Mediterranean Bowl

Mediterranean Bowl With Chicken And Cilantro Rice Ingredients on a counter

Chicken Breast.

Olive Oil.

White long grain rice. Uncooked. It will be cooked in chicken broth for flavor.

Chicken Broth. I like to use Kettle and Fire low sodium will be best

Feta.

Red Onion.

Seasoning. Curry, oregano, paprika, salt, pepper, cumin, garlic powder.

Fresh Herbs. Cilantro and or parsley for the rice

Lemon. Or lime for the rice.

Garlic.

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.

How To Make This Recipe

Mediterranean Bowl With Chicken And Cilantro Rice steps

Step one. Chop your ingredients so they are ready to go. Mix together dried seasonings (curry, oregano, paprika, salt, pepper, cumin, garlic powder) Cut chicken breasts in half and clean/trim any fat. Heat oil in a large skilled on medium heat. Rub the seasoning mix on both sides of the chicken breasts. Once pan 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.

Step two. While the chicken is cooking, add your chicken broth to a sauce pan. Bring to a boil. Add in rice, reduce heat to a light simmer. 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.

Mediterranean Bowl With Chicken And Cilantro Rice Steps on cutting board.

Step Three. 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. This will be our “sauce” for the Mediterranean bowls. Add the chopped garlic and let the broth/sauce come to a light simmer. Take it off the heat and set aside to let the chicken rest.

Step Four. Assemble the bowls. Start with rice, slice the chicken, add additional toppings like hummus, cucumber, tomatoes etc. Pour chicken sauce over the bowls and enjoy right way with naan bread or as is.

Recipe FAQ’s

Can I use black rice or wild rice?

Yes, but the cooking times will vary for these rices. Be sure to cook according to package and have some extra broth on had incase it needs more through the cooking process.

What Toppings can I use?

I use tomatoes or red peppers, lettuce, olives of any kind, hummus, cucumbers, pumpkin seeds, chickpeas or whatever veggies I like most!

Can I skip the rice?

Yes, the chicken will be amazing over salad as well.

How long does this keep?

This will keep for about 3 days in the fridge. I like to eat mine cold, but you can reheat it in the microwave.

Other Recipes To Enjoy

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Mediterranean Bowl
5 from 1 vote

Mediterranean Bowl With Chicken And Cilantro Rice

This Mediterranean Bowl is one of our favorite meals. It is customizable, full of flavorful chicken and fresh ingredients. Loaded with veggies and seasoning. 
Prep: 10 minutes
Cook: 20 minutes
Servings: 4

Ingredients 

  • 1.5 -2 lbs boneless chicken breasts, *
  • 2 tbsp olive oil
  • 1 cup uncooked long grain white rice
  • 3 cup chicken broth, low sodium
  • 1 tsp curry powder
  • 1 tsp paprika
  • tsp dried oregano
  • ½ tsp cracked pepper
  • ½ tsp sea salt
  • ½ tsp cumin powder
  • ½ tsp garlic powder
  • 2 cloves of garlic
  • ¼ cup chopped cilantro and parsley
  • ½ tbsp lemon or lime

Optional For Toppings

  • ¼ cup sliced red onion
  • ¼ cup feta
  • ½ cup chopped tomatoes , or red peppers
  • 4 tbsp hummus
  • ¼ cup chopped cucumber
  • 4 cup spinach

Instructions 

  • Chop your ingredients so they are ready to go. Mix together dried seasonings (curry, oregano, paprika, salt, pepper, cumin, garlic powder) Cut chicken breasts in half and clean/trim any fat. Heat oil in a large skilled on medium heat. Rub the seasoning mix on both sides of the chicken breasts. Once pan 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.
  • While the chicken is cooking, add your chicken broth to a sauce pan. Bring to a boil. Add in rice, reduce heat to a light simmer. 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. 
  • 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. This will be our "sauce" for the Mediterranean bowls. Add the chopped garlic and let the broth/sauce come to a light simmer. Take it off the heat and set aside to let the chicken rest.
  • Assemble the Mediterranean bowls. Start with the cilantro rice, slice the chicken, add additional toppings over the bowls. Pour chicken sauce over the bowls and enjoy right way with naan bread or as is. 

Notes

*cut breasts in half if they are large, this will help them cook faster and more evenly
*all toppings are optional
*low sodium chicken broth

Nutrition

Serving: 4g | Calories: 491kcal | Carbohydrates: 43g | Protein: 31g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 592mg | Potassium: 595mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3039IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 491
Keyword: 30 minute, easy dinner
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Recipe Rating




1 Comment

  1. 5 stars
    Made this for dinner tonight and my lunches for the week. This was sooooo good. I could have eaten it all tonight!