Description
These vibrant Mediterranean Chicken Rice Bowls are the perfect blend of succulent, spice-marinated grilled chicken and fluffy basmati rice. Featuring fresh cucumbers, juicy tomatoes, and briny olives, this nutrient-dense meal is seasoned with aromatic za’atar and zesty lemon. It provides a balanced, restaurant-quality dining experience that is both healthy and incredibly easy to assemble for busy weeknights.
Ingredients
1.5 lbs chicken breast, cut into bite-sized strips
1.5 cups basmati rice
0.5 cup plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp za’atar seasoning
1 cup cherry tomatoes, halved
1 large English cucumber, diced
0.5 cup Kalamata olives, pitted
2 cloves garlic, minced
Salt and black pepper to taste
Instructions
Whisk the Greek yogurt, lemon juice, minced garlic, and za’atar in a large bowl.
Add the chicken to the marinade, cover, and refrigerate for 30 minutes.
Rinse the basmati rice under cold water until the water runs clear.
Cook the rice according to package instructions until light and fluffy.
Grill the chicken over medium-high heat until cooked through and lightly charred.
Divide the cooked rice into four bowls.
Top each bowl with the grilled chicken, fresh tomatoes, cucumbers, and Kalamata olives.
Serve warm and enjoy.
Notes
You can substitute chicken breasts with chicken thighs for a juicier texture. If za’atar is unavailable, a mix of dried oregano and toasted sesame seeds works well. Store components separately in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg