Easy Mediterranean Chicken Rice Bowl
This Easy Mediterranean Chicken Rice Bowl is comforting, flavorful, and leaves you feeling good. Juicy chicken thigh marinated with lemon, olive oil, and spices, so every bite is juicy and aromatic. Basmati rice and onion is cooked right in the golden chicken drippings, which gives it a rich, savory flavor. On the side, I added a crisp veggie salad with an simple dressing for crunch and color. It’s the perfect healthy rice bowl for a filling weekend lunch or a healthy weeknight dinner.
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One Pot Mediterranean Chicken Bowl with Fresh Salad
Since I just had a super hot run, I’m craving something fresh for lunch. So, I’m making a Mediterranean chicken and rice, with a quick salad in one bowl. Can we all agree that chicken and rice might just be the most comforting combo ever? This Mediterranean-inspired bowl really hits the spot, especially when you want something quick, very yummy, cozy, but still something healthy.
Mediterranean cooking has been studied for years and is praised for keeping people’s hearts healthier and lowers inflammation. With the lean protein, fresh herbs, and colorful vegetables, you get all the comfort and nourishment in one bowl.
Mediterranean Chicken Bowl Ingredients
- 7 bone-in skin-on chicken thighs
- 1 tsp Oregano
- 1 tbsp Paprika
- 1 tsp Parsley
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Mustard whole grain
- 1 1/2 tbsp Lemon Juice
- 2 1/2 tbsp Olive Oil
- 1 onion chopped
- 1 1/2 cup Basmati Rice uncooked
- 2.5 cups Chicken Stock or water
Mediterranean Salad
- 1 cucumber
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 1 tsp oregano
- salt and pepper to taste
- 1 tsp Red chili flakes
- 1 tbsp lemon juice
- 1.5 tbsp olive oil
- 1 tsp garlic powder
- 1.5 tbsp red wine vinegar
- feta cheese
Marinated Chicken Thighs
I know I said this before, but chicken, especially Bone-in, skin-on Chicken Thighs, is one of the protein I can never get sick of. It is affordable, easy to work with, and honestly, very forgiving. Even if you’re new to cooking, chicken thighs will still come out super juicy and tender almost every single time.
The chicken thighs are marinated with a Mediterranean mix of oregano, paprika, parsley, cumin, garlic powder, mustard, lemon juice, and olive oil. This quick 15-minute marinade not only tenderizes the meat but also infuses it with layers of smoky, tangy, and herby flavor.
Seasoned Onion Rice
The rice part of this chicken bowl is anything but plain. I like using basmati rice because it turns out light and fluffy, but honestly, any rice will work here. First, I toast the onion and rice in the leftover chicken oil so they soak up all that rich flavor. The rice gets slightly nutty, the onion softens, and chicken stock puts everything together into a super flavorful base. The result is rice that’s fluffy, golden, and layered with flavor from both the chicken oil, onion, and chicken broth.
Quick Colorful Mediterranean Salad
I am currently in my gut health era, so one of my goals lately has been to up my fiber intake every meal. The easiest ways I’ve been doing that is throwing together a colorful salad using whatever is fresh and in season. In fact, I always try to eat the rainbow whenever I can. More colors, more nutrients!
To make the salad, I usually go with a simple dressing, like this one made with dried oregano, salt and pepper, red chili flakes, lemon juice, olive oil, garlic powder, and red wine vinegar. Then, I top it with some feta cheese for a little creaminess.
How To Make Mediterranean Chicken Rice Bowl
- In a bowl, marinate the chicken thighs with oregano, paprika, parsley, cumin, salt, pepper, garlic powder, whole grain mustard, lemon juice, and olive oil. Massage well and set it aside for 15 minutes while you prepare the rest of the ingredients.
- In a large pan, turn the heat to medium-high, and add the chicken, skin side facing down. Pan-fry the chicken for 3 minutes on each side or until the chicken skin is crispy and golden. Remove and set aside.
- Add in onion in the same pan and saute for 2-3 minutes.
- Once the onion is translucent, mix in basmati rice. Let the rice toast and absorb the juices in the pan. Then, add chicken broth.
- Finally, add back in the chicken skin side up. Turn the heat to medium; cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
- Meanwhile, chop the cucumber, peppers, and onion. Toss together with oregano, salt, pepper, red chili flakes, lemon juice, olive oil, garlic powder, and red wine vinegar.
- Serve the chicken and rice with a scoop of the salad on the side, topped with crumbled feta cheese.
Enjoy This Chicken Rice Bowl With These Gut Friendly Drinks!
Easy Mediterranean Chicken Rice Bowl
By Tiffy Cooks
Equipment
Ingredients
- 7 bone-in skin-on chicken thighs
- 1 tsp Oregano
- 1 tbsp Paprika
- 1 tsp Parsley
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Mustard whole grain
- 1 1/2 tbsp Lemon Juice
- 2 1/2 tbsp Olive Oil
- 1 onion chopped
- 1 1/2 cup Basmati Rice uncooked
- 2.5 cups Chicken Stock or water
Mediterranean Salad
- 1 cucumber
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 1 tsp oregano
- salt and pepper to taste
- 1 tsp Red chili flakes
- 1 tbsp lemon juice
- 1.5 tbsp olive oil
- 1 tsp garlic powder
- 1.5 tbsp red wine vinegar
- feta cheese
Instructions
- In a bowl, marinate the chicken thighs with oregano, paprika, parsley, cumin, salt, pepper, garlic powder, whole grain mustard, lemon juice, and olive oil. Massage well and set it aside for 15 minutes while you prepare the rest of the ingredients.
- In a large pan, turn the heat to medium-high, and add the chicken, skin side facing down. Pan-fry the chicken for 3 minutes on each side or until the chicken skin is crispy and golden. Remove and set aside.
- Add in onion in the same pan and saute for 2-3 minutes.
- Once the onion is translucent, mix in basmati rice. Let the rice toast and absorb the juices in the pan. Then, add chicken broth.
- Finally, add back in the chicken skin side up. Turn the heat to medium; cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
- Meanwhile, chop the cucumber, peppers, and onion. Toss together with oregano, salt, pepper, red chili flakes, lemon juice, olive oil, garlic powder, and red wine vinegar.
- Serve the chicken and rice with a scoop of the salad on the side, topped with crumbled feta cheese.
So good ! We made it today on our campsite in France ! Everybody happy ! Thanks for the inspiration!