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Mediterranean Chicken and Rice Bowl

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emaninthekitchen267.1810 hours ago3 min read

Delight in the flavors of the Mediterranean with this vibrant and wholesome chicken and rice bowl. This easy-to-make family favorite brings together the perfect blend of spices and fresh ingredients, offering a pleasing meal that is both delicious and healthy. The chicken, seasoned with a marinade rich in herbs, pairs perfectly with aromatic basmati rice, and a fresh, tangy salad, making it an all-rounded meal. For those seeking a lighter version, substitute the rice with mixed greens or lettuce.

Ingredients

Chicken:
🫒 1/4 cup olive oil
🥛 1/4 cup plain yogurt
🧄 5 cloves of garlic, minced
🍋 Juice of 1 lemon
🧂 1/2 tablespoon salt
🌶️ 1/2 tablespoon paprika
🌿 1 teaspoon cumin
🌿 1 teaspoon coriander
🌿 1 teaspoon oregano
🌿 1 teaspoon thyme
🧂 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon cayenne pepper
🍗 8 skinless boneless chicken thighs

Rice:
🫒 1/3 cup olive oil
🍚 3 cups basmati rice (washed and soaked in warm water for 20 minutes)
🧂 1/2 tablespoon salt
🥄 1 tablespoon chicken bouillon
🌿 1/2 teaspoon cumin
🌿 1/2 teaspoon turmeric
🍗 4 cups of chicken broth

Salad:
🫒 1/4 cup extra virgin olive oil
🍏 1 tablespoon apple cider vinegar
🍋 Juice of 1 lemon
🧄 1/2 teaspoon garlic powder
🌿 1/2 teaspoon oregano
🧂 1/2 teaspoon salt
🍅 2 medium-sized tomatoes, diced
🥒 1 English cucumber, diced
🧅 1 small red onion, diced
🥫 1 can of chickpeas, drained and rinsed
🌿 A handful of parsley, chopped
🧀 Feta cheese for garnish

Instructions

1- Preheat the Oven:

Preheat your oven to 425°F (220°C).

2- Marinate the Chicken:

In a bowl, mix together olive oil, yogurt, garlic, lemon juice, salt, paprika, cumin, coriander, oregano, thyme, black pepper, and cayenne pepper.
Coat the chicken thighs with the marinade. You can cook immediately or let it marinate for 30 minutes for enhanced flavor.

3- Cook the Chicken:

Place the chicken thighs on a baking sheet and bake in the preheated oven for 35-40 minutes.
Once baked, let the chicken rest for 5 minutes before dicing or slicing.

4- Prepare the Rice:

Drain the soaked rice.
In a pan over high heat, heat olive oil, then add the rice.
Season with salt, chicken bouillon, cumin, and turmeric.
Add chicken broth, mix well, cover, and let cook till the liquid reduces.
Lower the heat and simmer for another 15-20 minutes or until the rice is cooked through.

5- Make the Salad:

Create a vinaigrette by mixing olive oil, apple cider vinegar, lemon juice, garlic powder, oregano, and salt.
Add tomatoes, cucumber, red onion, chickpeas, and parsley. Toss well.

6- Assemble the Bowl:

Layer rice, top with chicken pieces, and add salad.
Garnish with feta cheese and extra parsley if desired.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories per Serving: Approximately 680 kcal
Proteins: 35g
Fats: 30g
Carbohydrates: 70g
Equipment Needed: Oven, mixer, baking sheet, skillet, and bowl