Mediterranean Chicken Rice Bowl

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Additional Time

    1 hr

  • Total Time

    1 hr 55 mins

  • Servings

    4

  • Course

    Main Course

  • Cuisine

    Greek

Mediterranean Chicken Rice Bowl

Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

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

  1. 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.
  2. Preheat the oven to 375 degrees.
  3. 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.
  4. Cook the chicken by heating an OVENPROOF large skillet over medium-high heat that has been coated with cooking spray.
  5. 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.
  6. Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.
  7. Prepare the garlic rice in a large saucepan while the chicken is baking. Click the link up above for the recipe. 
  8. 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.
  9. 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.
  10. 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.
  11. Top with some toasted pine nuts, feta cheese, and fresh parsley. Serve with additional lemon wedges if needed. Enjoy.
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5.0

6 reviews
Excellent

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