Mediterranean Chicken Bowls

Indulge in the vibrant flavors of the Mediterranean with this Greek Inspired Mediterranean Chicken Bowl. Tender, marinated chicken pairs perfectly with a zesty homemade hummus and a refreshing Greek salad, all served on top of rice to complete the dish.

This recipe makes a healthy lunch or dinner that is bursting with fresh ingredients and offers a taste of the Mediterranean in every delicious bite.

I love rice bowls because they are usually healthy and packed with different flavors and textures. Plus, everything is in one bowl so you can walk around with it or even sit on the sofa to eat it..

Another great thing about rice bowls is that they are great for making ahead and taking to work or school.

A few months ago I shared my chipotle chicken burrito bowls and they were a HUGE hit. I never expected the recipe to become so popular but over the past year it’s received more than 4 million page views and over a million Pinterest pins.

Why you’ll love this Mediterranean Chicken Bowl

• Bursting with Mediterranean flavors: The combination of marinated chicken, fluffy rice, homemade hummus, and a refreshing Greek salad creates a delightful explosion of tastes.
• Easy and convenient: With straightforward instructions, you can whip up this flavorful bowl with ease, making it a perfect option for busy weeknight dinners.
• Healthy and satisfying: Packed with protein, fresh veggies, and wholesome ingredients, this recipe offers a well-balanced and satisfying meal.
• Customizable: Feel free to personalize your Mediterranean Chicken Bowl with your favorite toppings and extras, making it a versatile dish for everyone.

Ingredients in Mediterranean Chicken Bowl

• Rice: This will form the foundation of the bowl. The rice is made even more delicious and fluffy by adding butter.
• Chicken breast: We’ll marinate the chicken in a combination of lemon, olive oil, parsley, garlic, oregano, and salt and pepper before cooking it on the grill or stove top.
• Hummus: This homemade hummus will be made with chickpeas, tahini, lemon, and garlic to keep it simple and light.
• Greek salad: Made with romaine lettuce, tomato, cucumber, kalamata olives, red onion, olive oil, lemon, and oregano
• Feta cheese: Tangy feta cheese will finish off the Mediterranean Chicken Bowls.

How to make a Mediterranean Chicken Bowl

Rinse rice under cold water until clear, soak for 5 minutes. Boil rice as normal. When rice is cooked, add butter and salt and set aside.

Season chicken with salt and pepper and mix marinade ingredients in a gallon-sized Ziploc bag. Add chicken to the bag and toss to coat. Marinate refrigerated for 20 minutes to 2 days.

For the hummus, blend garlic, chickpeas, salt, tahini, lemon juice, and water until smooth.

Grill or pan-fry the chicken for about 5-6 minutes per side, until cooked through.

Make the Greek dressing by combining olive oil, lemon juice, oregano, salt, and pepper in a small bowl and whisking to combine.

For the salad, combine lettuce, tomatoes, cucumber, olives, and onion in a large bowl and top with dressing. Toss to combine.

Assemble your Mediterranean chicken bowls with rice, chicken, salad, and hummus. Sprinkle feta on top and you’re ready to eat!

Expert Tips

• Remember that the longer you marinate your chicken, the more it will soak in the flavors of the marinade! I recommend marinating overnight for best results.
• Adjust the consistency of the hummus by adding more or less of the reserved chickpea liquid (aquafaba).
• Make a large batch of hummus to keep for snacking of future meals.
• Garnish with fresh herbs like mint or basil for a burst of freshness.

Storage Tips

It is recommended that you assemble your Mediterranean Chicken Bowl when you are ready to eat, but here are some ideas for making and storing some elements of the bowl in advance.

Hummus can be stored in the refrigerator in an airtight container for 3-5 days, so make it in advance if you’d like.

Once you combine your marinade and add your chicken to it, you can store it in the fridge for up to 2 days before using. Alternatively, you can store your marinated chicken in the freezer for up to 3 months!

Combine the salad ingredients the night before to make assembly a breeze, but be sure to store the dressing separately to keep the salad crisp.

Substitutions and Variations

• Vegetarian Mediterranean Bowl: Skip the chicken and focus on the rice, hummus, and Greek salad. Add grilled vegetables like zucchini, eggplant, and bell peppers for a hearty vegetarian option.
• Mediterranean Shrimp Bowl: Replace the chicken with grilled or sautéed shrimp seasoned with Mediterranean spices for a seafood twist.
• Quinoa Instead of Rice: Swap out the long-grain rice for cooked quinoa for a protein-packed and gluten-free alternative.
• Different Greens: Experiment with different types of greens like spinach, arugula, or mixed greens for the salad base.
• Additional Toppings: Enhance your Mediterranean bowl with toppings like toasted pine nuts, pomegranate seeds, or chopped fresh mint for extra freshness.

Recipe FAQs

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4.90 from 19 votes

Mediterranean Chicken Bowls

By: Layla Atik

Greek Inspired Mediterranean Chicken Bowls featuring tender marinated chicken with a zesty homemade hummus and a refreshing Greek salad, all served on rice to complete the dish.

Cook20 minutes mins

Total20 minutes mins

Servings 8

Ingredients 

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For the rice

• ▢ 2 cups long grain rice
• ▢ 3.5 cups water
• ▢ 2 tablespoons butter
• ▢ 2 teaspoons salt

For the chicken

• ▢ 4 chicken breasts, boneless, skinless
• ▢ 3 tablespoons lemon juice
• ▢ 3 tablespoons olive oil
• ▢ 3 tablespoons parsley, fresh, chopped
• ▢ 3 cloves garlic, crushed in garlic press or finely chopped
• ▢ 1 teaspoon paprika
• ▢ 1/2 tsp oregano, dried
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper

For the hummus

• ▢ 1 cup chickpeas, drained, liquid reserved
• ▢ 2 cloves garlic
• ▢ 1/2 teaspoons kosher salt
• ▢ 1/4 cup tahini, sesame paste
• ▢ 1 lemon, juiced, about 3 tablespoons
• ▢ 1 tablespoon water, or liquid from the chickpeas

For the Greek salad

• ▢ 1 head romaine lettuce, torn into bite-size pieces, washed, and dried
• ▢ 2 tomatoes, cored, seeded, and large dice
• ▢ 1 English cucumber, medium, large dice
• ▢ 1 cup kalamata olives, pitted and halved
• ▢ 1/2 red onion, medium, thinly sliced
• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons lemon juice, freshly squeezed from 1 medium lemon, plus more as needed
• ▢ 1 1/2 teaspoons oregano leaves, fresh, or 1/2 teaspoon dried oregano
• ▢ 1/4 teaspoon kosher salt, plus more as needed
• ▢ 1/4 cup feta cheese, crumbled

Instructions 

• To make the rice:Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.
  
  
• To Make the Chicken:
• Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag. Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
• To make the hummus: Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Set aside in fridge until ready to serve.
  
  
• To make the salad:Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Pour over the salad and toss to combine. Sprinkle with the feta and serve.

Equipment

Serving Bowls

Notes

• Remember that the longer you marinate your chicken, the more it will soak in the flavors of the marinade! I recommend marinating overnight for best results.
• Adjust the consistency of the hummus by adding more or less of the reserved chickpea liquid (aquafaba).

Nutrition

Serving: 1bowl, Calories: 569kcal, Carbohydrates: 54g, Protein: 33g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 84mg, Sodium: 1438mg, Potassium: 966mg, Fiber: 6g, Sugar: 4g, Vitamin A: 7592IU, Vitamin C: 24mg, Calcium: 131mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: Mediterranean

Keyword: chicken, Greek, mediterranean, one bowl

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