Easy Mediterranean Chicken Rice Bowl
By Tiffy Cooks
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.
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.
