Chicken Mediterranean Bowl

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Bailey

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

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