This Mediterranean Chicken and Rice Bowl is the perfect lunch, dinner, or both! It’s made with fluffy white rice, tender lemon herb chicken, and all of the classic Mediterranean flavors including dill, sun dried tomatoes, feta, and more!
There is nothing quite as satisfying as putting together a hearty, mouthwatering rice bowl. And this Mediterranean Chicken and Rice Bowl is no different.
This recipe is one of my favorites because it’s jam-packed with classic Mediterranean flavors and it’s a healthy, well-balanced, and completely satisfying meal. You’ve got your grains, your proteins, and your veggies all packed into one tasty power bowl.
This recipe makes the perfect easy lunch or dinner. Just 15 minutes of prep needed!
Why You’ll Love This Mediterranean Chicken and Rice Bowl
- Easy recipe. This recipe is made with simple, accessible ingredients and takes next to no time to put together.
- Tons of flavor! Each bowl is brimming with all of the flavor you could want in a meal.
- Customizable. As with any rice bowl, you can play around with add-ins, grains, and even proteins. Make this recipe your own!
What is a Mediterranean Bowl?
A Mediterranean bowl is a rice bowl that’s packed full of classic Mediterranean ingredients! This one features rice, lemon herb chicken, sun-dried tomatoes, and delicious toppings including kalamata olives, crumbled feta, and black beans.
Here’s what you’ll need:
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
There are a few separate components to this rice bowl recipe! But don’t worry…it’s all quick and easy to put together! You’ll be eating before you know it.
Chicken
- Chicken: You’ll need 5 boneless, skinless chicken breasts for this recipe.
- Spice Rub: Our zesty spice rub is made with olive oil and lemon zest, then seasoned with dried dill, cumin, oregano, garlic powder, salt, and pepper.
Rice
- Rice: I use long-grain white rice for this recipe. Keep in mind that if you use another type of rice, the amounts/cooking times may vary.
- Chicken Broth: Rather than using water to boil the rice, I like to use chicken broth to add tons of flavor.
- Sun-Dried Tomatoes: Sun-dried tomatoes are a classic addition to Mediterranean food. They add a delicious rich, slightly sweet flavor. Be sure to slice them thinly so they don’t overpower the dish.
- Garlic: Freshly minced garlic is best.
- Salt: Enhances all of the tasty flavors in this recipe.
- Kale: I like to add kale into the rice to bulk it up with fiber and antioxidants.
Toppings
- Olives: We’re adding a delicious salty flavor with kalamata olives. As with the sun-dried tomatoes, I recommend slicing them up into smaller pieces so the flavor is well-distributed throughout the rice bowl.
- Cheese: I typically use feta cheese, but you could sub it out for shredded mozzarella if preferred.
- Beans: I like to add black beans for some extra texture and protein.
How to Make Mediterranean Chicken and Rice Bowl
- Step One: Preheat oven to 350°F. Combine all the ingredients for the chicken rub in a small bowl and stir until well blended.
- Step Two: Rub the spice mixture onto both sides of each piece of chicken until well coated.
- Step Three: Place chicken in an 8×8 or 9×9 baking dish and cover with aluminum foil. Cook chicken for 30 minutes until done.
- Step Four: Meanwhile, bring the chicken broth to a boil in a medium pot. Add in the rice, sun-dried tomatoes, garlic, salt and kale. Bring to a boil and then reduce to a simmer and cover. Simmer on low for about 20 minutes until all the liquid has been absorbed. When done, remove from heat and fluff with a fork.
- Step Five: Once the chicken has cooled, chop into bite size pieces.
- Step Six: In a saucepan, add the black beans and cook on medium for about 10 minutes until hot.
- Step Seven: Now you are ready to put the bowls together! Fill 4 bowls with about 1 cup of the cooked rice mixture. Top with equal amounts of chopped chicken, black beans, feta cheese, and kalamata olives.
Equipment Needed
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What to Serve with Mediterranean Chicken and Rice Bowls
These chicken and rice bowls are plenty satisfying all on their own, so it’s not necessary to serve them up with a side dish.
However, if you do want to bulk your meal up a bit, try pairing it with Greek Pasta Salad or Greek Chicken Salad.
Recipe Tips and Tricks
- Check the chicken temp. Before slicing and serving the chicken, use a meat thermometer to double check the internal temperature. It should be 165ºF.
- Chop the chicken into bite-sized pieces. This makes for easy serving and easy eating.
- Time saving tip: Save time by prepping the rice and chicken at the same time. That way, once the chicken is done, you can get eating!
Variations and Substitutions
- Use another protein. Try swapping the chicken out for another protein such as pork, turkey, or even chickpeas!
- Make them vegetarian. Skip the chicken and add some extra black beans to keep these rice bowls plant-based. Additionally, use veggie broth in place of the chicken broth for the rice.
- Add other veggies. Try bulking your bowl up even more with other veggies. Pepper, cucumber, red onion, zucchini, or eggplant are all great options.
- Try another grain. Rice is always a great option, but you could also try swapping it out for quinoa or farro!
Storage Instructions
These rice bowls are best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 4 days.
To reheat, simply warm on low on the stove or in the microwave until heated through.
Can this be frozen?
I don’t recommend it. The texture of the rice bowl as a whole won’t hold up.
However, you can prep and freeze the chicken to get ahead! Simply cook it as directed, let it cool completely, then store it in an airtight container in the freezer for up to 3 months. When you’re ready to serve it, let it thaw overnight in the fridge, then warm it in the oven until heated through.
How Do You Assemble a Rice Bowl?
Since the rice bowl is getting all mixed up, it doesn’t really matter what order you add all of the ingredients into the bowl.
However, I usually start with the rice followed by the chicken, then finish the bowls off with whatever toppings I’m using!
Do You Eat Rice Bowls Hot or Cold?
While that depends on the recipe, this Mediterranean chicken and rice bowl is best served hot and fresh!
More Rice Bowl Recipes You’ll Love
- Cauliflower Rice Enchilada Bowl
- Egg Roll in a Bowl
- Hawaiian Fried Rice with Sweet and Sour Sauce
- One Pot Chicken Burrito Bowl
- One-Pot Chicken Fajita Rice
You might also like this Panda Express Mushroom Chicken, Curried Lentil Rice, Jamaican Curried Rice, One-Pot Chicken & Broccoli Rice or Chicken Fried Rice.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Mediterranean Chicken and Rice Bowl
Ingredients
Chicken
- 5 boneless skinless chicken breast tenders
- 2 tsp dried dill
- ½ tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp ground pepper
- 2 tbsp extra virgin olive oil if you have a flavored olive oil, use it!
- Zest from 1 lemon
Rice
- 2 cups chicken broth
- 1 cup long grain white rice
- ⅓ cup sun-dried tomatoes thinly sliced
- 4 cloves garlic minced
- ¼ tsp salt
- 1 ½ cup chopped fresh kale
Toppings
- Kalamata Olives sliced
- ½ cup crumbled feta cheese or substitute out for shredded mozzarella cheese
- ¼ cup canned black beans
Instructions
- Preheat oven to 350°F.
- Combine all the ingredients for the chicken rub in a small bowl and stir until well blended.
- Rub the spice mixture onto both sides of each piece of chicken until well coated.
- Place chicken in an 8×8 or 9×9 baking dish and cover with aluminum foil. Cook chicken for 30 minutes until done.
- Once the chicken has cooled, chop into bite size pieces.
- Meanwhile, bring the chicken broth to a boil in a medium pot. Add in the rice, sun-dried tomatoes, garlic, salt and kale. Bring to a boil and then reduce to a simmer and cover. Simmer on low for about 20 minutes until all the liquid has been absorbed. When done, remove from heat and fluff with a fork.
- In a saucepan, add the black beans and cook on medium for about 10 minutes until hot.
- Now you are ready to put the bowls together! Fill 4 bowls with about 1 cup of the cooked rice mixture. Top with equal amounts of chopped chicken, black beans, feta cheese, and kalamata olives.
- Store any leftovers in refrigerator.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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