Mediterranean Chicken Rice Bowls

Chicken, salad and rice on a pink and white striped plate with pita bread on the side.

5 from 6 votes

Mediterranean Chicken Rice Bowls

These Mediterranean chicken bowls are one of my go-tos for busy weeknights. You've got beautifully fragrant, fluffy rice, charred lemony chicken, creamy tzatziki, a fresh tomato and cucumber salad, and soft, warm flatbreads on the side. Colorful, generous, and genuinely satisfying - there's not a lot better.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken recipes, chicken rice bowls

Servings: servings

Calories: 488kcal

Author: Kate Phillips

Ingredients

For the rice -

2 tablespoons butter
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 ½ cups long-grain rice like Basmati
2 ½ cups chicken stock
½ teaspoon salt
Black pepper

For the chicken -

4 garlic cloves crushed
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 tablespoons dried oregano
2 tablespoons Greek yogurt
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 lb boneless, skinless chicken thighs diced (500g)

For the toppings -

½ cup tzatziki
1 large cucumber
7 oz cherry tomatoes (200g)
2 teaspoons sumac
½ teaspoon salt
Black pepper
A handful of flat-leaf parsley
Soft, fluffy flatbreads (optional)

Instructions

Marinate the chicken.
Heat your oven to 450°F (250°C). Add the crushed garlic, 2 tablespoons of lemon juice, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, 2 tablespoons of dried oregano, 2 tablespoons of Greek yogurt, 1 teaspoon of salt, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin to a bowl, or a container you have a lid for.
Mix to combine, then add the diced chicken. Toss the chicken through the marinade, then set it aside.

PRO TIP: You can marinate the chicken up to 24 hours in advance if you like, but it's not essential.

Make the buttery rice.
Set a large pot you have a lid for over medium heat. Melt the 2 tablespoons of butter in the pot, then add 1 teaspoon each of ground turmeric and cumin and cook until fragrant (about 1 minute). Pour in 1 ½ cups of rice, then stir to coat the rice in the butter and spices.
Stir for another few minutes to gently toast the rice. Add 2 ½ cups of chicken stock, ½ teaspoon of salt, and a very good grind of black pepper.
Simmer the rice.
Bring the rice to a boil (increase the heat to help with this). Once it's boiling, turn the heat to the lowest setting and pop the lid on. Let it cook undisturbed for 15 minutes.
After that time, remove the pot from the heat but keep the lid so the rice can finish steaming and cooking before serving (about another 10 minutes).
Cook the chicken.
While the rice simmers, line a sheet pan with baking paper. Arrange the marinated chicken on the pan, ideally on one layer, for even cooking and charring. Transfer to the oven for 15 to 20 minutes, until golden and charred around the edges, and cooked through.
If you have a probe thermometer, you'll know your chicken is cooked when it reads at least 165℉ (74℃).

You can also cook the chicken in the air fryer if you prefer. Transfer the marinated chicken to your air fryer basket, then air fry at 400℉ (200℃) for 11 to 12 minutes, until gorgeously charred and cooked through.

Make the salad.
While the chicken and rice cook, dice the cucumber and slice your cherry tomatoes into quarters. Add to a small bowl, then sprinkle over 2 teaspoons of sumac and ½ teaspoon of salt. Toss to combine and set aside.
Assemble your bowls.
Divide the buttery rice between bowls, then top with the charred chicken. Spoon over the salad and dollop over the tzatziki. Finish by sprinkling the flat-leaf parsley on top.
Serve with the flatbreads if you're using them, and any extra tzatziki on the side.

Notes

INGREDIENT NOTES: I like to use chicken thighs as they stay nice and juicy even when cooked at a high temperature, but you could use chicken breasts if you prefer. You could swap the dried oregano for another dried herb, like parsley, mint, thyme, or marjoram. Skip the yogurt in the marinade for a dairy-free version (or use dairy-free yogurt).

PREP AHEAD: You can marinate the chicken up to 24 hours in advance if you like. You can also make each element in advance, then just assemble the bowls when you're ready. Everything will keep for at least four days in the fridge.

Nutrition