Mediterranean Chicken Bowls

There’s something incredibly satisfying about a dish that brings together vibrant flavors and wholesome ingredients, and that’s exactly what the Mediterranean Chicken Bowls offer. Whenever I think of summertime gatherings, this recipe immediately comes to mind. It’s a dish that evokes memories of warm evenings spent with friends and family, sharing stories while enjoying a flavorful meal.

Picture this: you’ve just come in from the sun, feeling a little tired but craving something delicious. The thought of tender grilled chicken, fluffy rice, and a refreshing salad topped with tangy feta makes your mouth water. That’s the beauty of the Mediterranean Chicken Bowls! It’s versatile enough for a quick weeknight dinner or a gathering with loved ones.

As I prepare this dish, I can’t help but feel excited. It’s not just about putting food on the table; it’s about creating an experience. The vibrant colors of the fresh vegetables, the aroma of the marinated chicken sizzling on the grill, and the creamy hummus that ties everything together transform a simple dinner into a culinary celebration. The best part? It’s easy to make, so you can focus on enjoying the moment rather than stressing in the kitchen.

Whether you’re looking to impress guests or simply want to indulge in a healthy, flavorful meal, the Mediterranean Chicken Bowls are the perfect choice. Let’s dive into what makes this dish so special and why I encourage you to try making it tonight!

Ingredients Required for Mediterranean Chicken Bowls

Cooking is all about harmony, and the ingredients in the Mediterranean Chicken Bowls work together beautifully. Each component complements the others, creating a balanced and satisfying dish. From the savory grilled chicken to the fresh vegetables, every ingredient plays a vital role.

• 2 cups long grain rice: The base of the dish, providing a hearty and fluffy texture that pairs wonderfully with the marinated chicken.
• 3.5 cups water: Essential for cooking the rice to perfection.
• 2 tablespoons butter: Adds richness and flavor to the rice.
• 2 teaspoons salt: Enhances the flavors of all the ingredients.
• 4 chicken breasts, boneless, skinless: The star of the dish, grilled to juicy perfection.
• 3 tablespoons lemon juice: Brightens the flavor of the chicken with a zesty kick.
• 3 tablespoons olive oil: Provides moisture and richness, plus it’s a healthy fat.
• 3 tablespoons parsley, fresh, chopped: Adds a fresh herbaceous note.
• 3 cloves garlic, crushed: Infuses the chicken with aromatic flavor.
• 1 teaspoon paprika: Adds warmth and a subtle smokiness to the chicken.
• 1/2 teaspoon oregano, dried: A classic herb that enhances the Mediterranean flavors.
• 1/2 teaspoon pepper: For a touch of heat.
• 1 cup chickpeas, drained, liquid reserved: Adds protein and a nice texture to the bowl.
• 2 cloves garlic: More aromatic goodness for the hummus.
• 1/2 teaspoon kosher salt: Balances the flavors in the hummus.
• 1/4 cup tahini, sesame paste: Creates a creamy base for the hummus.
• 1 lemon, juiced, about 3 tablespoons: Freshens the hummus with its tanginess.
• 1 tablespoon water, or liquid from the chickpeas: Adjusts the consistency of the hummus.
• 1 head romaine lettuce, torn into bite-size pieces, washed, and dried: Adds crunch and freshness to the salad.
• 2 tomatoes, cored, seeded, and large diced: Brings sweetness and color to the bowl.
• 1 English cucumber, medium, large diced: Provides a refreshing crunch.
• 1 cup kalamata olives, pitted and halved: Adds briny richness and depth of flavor.
• 1/2 red onion, medium, thinly sliced: Offers a sharp bite that balances the dish.
• 3 tablespoons extra-virgin olive oil: Drizzled on the salad for added richness.
• 2 tablespoons lemon juice, freshly squeezed from 1 medium lemon, plus more as needed: Brightens the salad.
• 1 1/2 teaspoons oregano leaves, fresh, or 1/2 teaspoon dried oregano: Enhances the Mediterranean flavor profile.
• 1/4 teaspoon kosher salt, plus more as needed: For seasoning the salad.
• 1/4 cup feta cheese, crumbled: The finishing touch that adds creaminess and tang.

Cooking Method for Mediterranean Chicken Bowls

Cooking the Mediterranean Chicken Bowls is a wonderful experience that allows you to engage with each ingredient. The preparation is straightforward, making it perfect for both novice and experienced cooks. Follow these steps, and you’ll have a delicious meal ready to impress!

1. To start, wash 2 cups of long grain rice in a large bowl under cold water for about 2 to 5 minutes until the water runs clear. This step helps remove excess starch and ensures fluffy rice. Allow the rice to soak for at least 5 minutes.

2. In a large saucepan, boil 3.5 cups of water. Once boiling, add the rinsed rice and reduce the heat to low, allowing it to simmer for about 10 minutes. Keep an eye on the rice; it should absorb all the water and become tender.

3. When the rice is cooked, add 2 tablespoons of butter on top, allowing it to melt. Turn off the heat, cover the pot, and let the rice sit for a few minutes to fluff up while you work on the chicken.

4. For the chicken, combine 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 3 tablespoons of parsley, 3 cloves of crushed garlic, 1 teaspoon of paprika, and 1/2 teaspoon of oregano in a large plastic food storage bag. This marinade infuses the chicken with flavor.

5. Pierce the 4 chicken breasts with a fork several times, then sprinkle with 2 teaspoons of salt and 1/2 teaspoon of pepper. Place the chicken in the bag with the marinade and coat it thoroughly. Let it marinate for at least 20 minutes, or up to two days in the fridge for deeper flavor.

6. When you’re ready to cook, preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill or broil the chicken for about 5 to 6 minutes on each side, or until it’s cooked through and has nice grill marks.

7. While the chicken cooks, prepare the hummus. Turn on the food processor fitted with the steel blade and drop 2 cloves of garlic down the feed tube; process until minced. Add 1/4 cup of tahini, 1 lemon juiced, 1/2 teaspoon of kosher salt, and 1 tablespoon of water or reserved chickpea liquid. Process until the hummus is coarsely pureed, adjusting the consistency as needed.

8. Next, assemble the salad. In a large bowl, place 1 head of romaine lettuce, torn into bite-size pieces, along with 2 tomatoes, diced, 1 English cucumber, diced, 1 cup of kalamata olives, and 1/2 red onion, thinly sliced.

9. In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of lemon juice, 1 1/2 teaspoons of oregano, 1/4 teaspoon of kosher salt, and pepper to taste. Pour this dressing over the salad and toss gently to combine.

10. Finally, serve the rice in bowls, topped with the grilled chicken, a generous dollop of hummus, and a sprinkle of feta cheese. Finish by adding the mixed salad on top or on the side, and enjoy the vibrant flavors of your Mediterranean Chicken Bowls.

Variations to Try

There are countless ways to make the Mediterranean Chicken Bowls your own. Whether you’re looking to switch things up or accommodate dietary preferences, these variations will inspire your culinary creativity.

• Roasted Vegetables: Add roasted seasonal vegetables like zucchini, bell peppers, or eggplant for extra flavor and nutrition.
• Grains: Swap out the rice for quinoa or couscous for a different texture and flavor profile.
• Vegan Option: Substitute the chicken with grilled tofu or chickpeas for a hearty vegan variation.
• Extra Sauce: Serve with a zesty yogurt sauce or tzatziki for a refreshing twist.
• Herb Variations: Experiment with different herbs like mint or dill in the salad for a fresh taste.
• Spice Level: Add a pinch of cayenne or chili flakes to the marinade for a spicy kick.

Serving Suggestions

When it comes to serving the Mediterranean Chicken Bowls, the options are plentiful. Here are some ideas to enhance your dining experience:

• Lunch or Dinner: These bowls make an excellent choice for both lunch and dinner, offering a satisfying meal packed with nutrients.
• Side Dishes: Pair with warm pita bread and a side of tabbouleh for a complete Mediterranean feast.
• Occasions: Perfect for family gatherings, summer barbecues, or meal prep for the week.
• Storage Tips: Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently to enjoy again.
• Seasonal Pairings: Enjoy this dish with seasonal produce; in summer, add fresh corn or tomatoes, while in fall, consider roasted squash.
• Garnish: Top with additional feta cheese or a sprinkle of fresh herbs for an extra flavor boost.

FAQ

Conclusion

The Mediterranean Chicken Bowls are a true delight, combining rich flavors and fresh ingredients into a satisfying meal. Whether you’re cooking for friends or enjoying a quiet dinner at home, these bowls are sure to impress. I encourage you to give this recipe a try, as I believe it will quickly become a favorite in your kitchen!

Mediterranean Chicken Bowls

Craving something fresh and vibrant? The Mediterranean Chicken Bowls are a feast for the senses! Tender grilled chicken, fluffy rice, and a colorful salad come together in a delightful way. This easy weeknight dinner is not just delicious but also healthy, making it perfect for any occasion!

Print Recipe Pin Recipe

Cook Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups long grain rice
• 3.5 cups water
• 2 tablespoons butter
• 2 teaspoons salt
• 4 chicken breasts, boneless, skinless
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3 tablespoons parsley, fresh, chopped
• 3 cloves garlic, crushed in garlic press or finely chopped
• 1 teaspoon paprika
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chickpeas, drained, liquid reserved
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1/4 cup tahini, sesame paste
• 1 lemon juiced, about 3 tablespoons
• 1 tablespoon water, or liquid from the chickpeas
• 1 head romaine lettuce, torn into bite-size pieces, washed, and dried
• 2 tomatoes cored, seeded, and large diced
• 1 English cucumber medium, large diced
• 1 cup kalamata olives, pitted and halved
• 1/2 red onion medium, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed from 1 medium lemon, plus more as needed
• 1 1/2 teaspoons oregano leaves, fresh, or 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt, plus more as needed
• 1/4 cup feta cheese, crumbled

Equipment

• Serving Bowls

Method

 

1. To start, wash 2 cups of long grain rice in a large bowl under cold water for about 2 to 5 minutes until the water runs clear. This step helps remove excess starch and ensures fluffy rice. Allow the rice to soak for at least 5 minutes.
2. In a large saucepan, boil 3.5 cups of water. Once boiling, add the rinsed rice and reduce the heat to low, allowing it to simmer for about 10 minutes. Keep an eye on the rice; it should absorb all the water and become tender.
3. When the rice is cooked, add 2 tablespoons of butter on top, allowing it to melt. Turn off the heat, cover the pot, and let the rice sit for a few minutes to fluff up while you work on the chicken.
4. For the chicken, combine 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 3 tablespoons of parsley, 3 cloves of crushed garlic, 1 teaspoon of paprika, and 1/2 teaspoon of oregano in a large plastic food storage bag. This marinade infuses the chicken with flavor.
5. Pierce the 4 chicken breasts with a fork several times, then sprinkle with 2 teaspoons of salt and 1/2 teaspoon of pepper. Place the chicken in the bag with the marinade and coat it thoroughly. Let it marinate for at least 20 minutes, or up to two days in the fridge for deeper flavor.
6. When you're ready to cook, preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill or broil the chicken for about 5 to 6 minutes on each side, or until it’s cooked through and has nice grill marks.
7. While the chicken cooks, prepare the hummus. Turn on the food processor fitted with the steel blade and drop 2 cloves of garlic down the feed tube; process until minced. Add 1/4 cup of tahini, 1 lemon juiced, 1/2 teaspoon of kosher salt, and 1 tablespoon of water or reserved chickpea liquid. Process until the hummus is coarsely pureed, adjusting the consistency as needed.
8. Next, assemble the salad. In a large bowl, place 1 head of romaine lettuce, torn into bite-size pieces, along with 2 tomatoes, diced, 1 English cucumber, diced, 1 cup of kalamata olives, and 1/2 red onion, thinly sliced.
9. In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of lemon juice, 1 1/2 teaspoons of oregano, 1/4 teaspoon of kosher salt, and pepper to taste. Pour this dressing over the salad and toss gently to combine.
10. Finally, serve the rice in bowls, topped with the grilled chicken, a generous dollop of hummus, and a sprinkle of feta cheese. Finish by adding the mixed salad on top or on the side, and enjoy the vibrant flavors of your Mediterranean Chicken Bowls.

Notes

• Marinating Tips: The longer you marinate your chicken, the more it will soak in the flavors of the marinade! For best results, try marinating overnight.
• Hummus Consistency: Adjust the consistency of the hummus by adding more or less of the reserved chickpea liquid (aquafaba) until you reach your desired creaminess.
• Serving Size: These bowls are perfect for sharing! You can easily double the recipe for a larger gathering or meal prep for the week.
• Grilling Method: If you don’t have a grill, you can cook the chicken in a grill pan on the stovetop or under the broiler in your oven.

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