
Mediterranean Chicken Rice Bowl
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 55 mins
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Servings
4
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Course
Main Course
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Cuisine
Greek

Mediterranean Chicken Rice Bowl
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Lemon Herb Chicken:
- zest and juice from 1 large lemon 2 tbsp juice
- 2 tbsp olive oil
- 2 cloves of garlic minced
- 1 tsp fresh thyme chopped
- 1 tsp fresh parsley
- ½ tsp dried oregano
- ½ tsp dried basil
- 2 cloves of garlic minced
- 2 boneless, skinless chicken breasts fat removed
Garlic Rice:
- 1 tsp butter
- 1 tsp olive oil
- 4 cloves garlic minced
- 1 cup uncooked jasmine rice
- 2 cups chicken broth
- Sea salt and white pepper to taste
Caramelized Onion, Tomato, and Spinach Sauté:
- 1 tbsp olive oil
- ½ yellow onion diced
- A handful of grape tomatoes
- 2 cups baby spinach
- Sea Salt and Freshly Cracked Pepper to taste
Other Ingredients:
- 2 tbsp toasted pine nuts
- 2 tbsp feta cheese
- 2 tbsp fresh parsley chopped
- Lemon wedges if desired
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Instructions
- Make the marinade by combining the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, oregano, and basil in a large zip-lock bag. Add the chicken breasts, then seal and refrigerate for 1 hour. Remove the chicken from the refrigerator 20 minutes before cooking.
- Preheat the oven to 375 degrees.
- Remove the chicken from the marinade and pat dry. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.
- Cook the chicken by heating an OVENPROOF large skillet over medium-high heat that has been coated with cooking spray.
- Add the chicken breasts to the HOT skillet and cook until browned, about 2-3 minutes. Flip the chicken over and place it into the oven. Bake for 20-25 minutes, or until the chicken is cooked through.
- Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.
- Prepare the garlic rice in a large saucepan while the chicken is baking. Click the link up above for the recipe.
- Prepare the vegetables while the chicken and rice are cooking by heating a large skillet over medium-low heat with olive oil. Add the diced onion and cook, stirring occasionally, for 20 minutes. Side Note: If the pan and onion get dry, add a bit more olive oil or water and toss to coat evenly. Continue cooking until caramelized.
- Once the onion is caramelized, add the grape tomatoes and cook until just about to burst, about 5 minutes. Add the baby spinach, then season with sea salt and freshly cracked pepper, to taste.
- Prepare the rice bowl by placing a big scoop of garlic rice in a bowl. Add some sliced chicken along with some spinach and tomato sauté.
- Top with some toasted pine nuts, feta cheese, and fresh parsley. Serve with additional lemon wedges if needed. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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