Chicken Mediterranean Bowl
This Mediterranean Bowl is one of our favorite meals. It is customizable, full of flavorful chicken and fresh ingredients. Loaded with veggies and seasoning.
Servings: 4
Equipment
- skillet for chicken
- sauce pan for rice
Ingredients
Mediterranean Lemon Chicken
- 1 - 1.5 lbs boneless chicken breasts
- 1 tsp olive oil
- 1 tsp curry powder
- ½ tsp paprika
- 1 tsp dried oregano
- ½ tsp each cracked pepper and salt
- ½ tsp cumin powder
- ½ tsp garlic powder
- 2 tbsp lemon or lime fresh squeezed
Rice
- 1 cup long grain white rice uncooked
- 1 tsp garlic powder
- ¼ cup chopped parsley
- fresh squeezed lemon
Cucumber Tomato Salad
- ¼ cup red onion, finely chopped
- ½ cup tomatoes, finely chopped or red peppers
- ½ cup cucumber, finely chopped
- 1 Tbsp red wine vinager
- 2 Tbsp fresh parsley, chopped
- pinch of salt and pepper
Toppings
- 4 tbsp hummus optional
- ¼ cup feta, crumbled
Instructions
- Chop Veggies for cucumber salad. Chop your ingredients so they are ready to go.
- 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. Cook it according to package instructions. This should simmer for about 20 minutes. Cook the chicken while the rice cooks. Be sure to check on it around 15 minutes and give it a stir. When rice is finished, add fresh herbs, garlic powder and lemon. 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.
- Assemble the Bowls. Start with rice, slice the chicken, add additional toppings like hummus, cucumber, tomatoes etc. If desired 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
Serving: 1.5 cups of chicken and /rice/ toppings | Calories: 439kcal | Carbohydrates: 43g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 237mg | Potassium: 456mg | Fiber: 2g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 2mg