mediterranean rice bowl

Mediterranean Rice Bowls are my favorite nutritious and delicious dinner or meal prep recipe! Made with white rice, marinated Greek chicken, chickpeas, fresh veggies, hummus, tzatziki, and feta cheese ... these hearty and healthy bowls are incredibly easy to make. Super simple and customizable, with not much active cooking required, this recipe is full of different textures and flavors that everyone will love!

Mediterranean Chicken &amp; Rice Bowls (SUPER Easy!)

lb chicken breasts,

Greek dressing

bags Success Boil-in-Bag White Rice, white rice

(15.5 chickpeas

cucumber,

grape tomatoes

red onion

feta cheese

tzatziki

hummus

First marinate the chicken. Place the chicken breasts in a bowl or container and pour the greek dressing over top. Thoroughly coat both sides of the chicken breasts. Cover and place in the refrigerator. Marinate for at least 1 hour. I recommend doing overnight if possible. 

Next prepare the Success Boil-in-Bag White Rice according to the package directions. Set aside.

Then cook the chicken. Air Fry: Place the marinated chicken breasts in a lined air fryer basket. Air fry at 400 degrees F for 12-15 minutes, depending on the thickness of the chicken, flipping halfway through. I tend to do closer to 15 minutes or a little extra to get a nice color. Bake: Place the marinated chicken breasts on a parchment paper or aluminum foil lined baking sheet. Bake at 400 degrees F for about 20 minutes.

Assemble the rice bowls and divide the ingredients into four servings. Start with a base of cooked Success Boil-in-Bag White Rice. Next add the chicken, chickpeas, cucumber, tomatoes, and red onion. Lastly add the hummus, tzatziki, and feta cheese. You can also add an extra drizzle of Greek dressing if you would like.

https://content.jwplatform.com/videos/FRyXO0d6.mp4

This Mediterranean Rice Bowl recipe is my favorite nutritious and delicious dinner or meal prep! Made with white rice, marinated Greek chicken, chickpeas, fresh veggies, hummus, tzatziki, and feta cheese … these hearty and healthy bowls are incredibly easy to make. Super simple and customizable, with not much active cooking required, this recipe is full of different textures and flavors that everyone will love!

Mediterranean Chicken & Rice Bowls

This Mediterranean rice bowl is ready in just 30 minutes, packed with colorful vegetables and bright flavors! I'm always looking for plant-based dinners that are both healthy and satisfying, and this is one I could truly eat on repeat. With fluffy turmeric rice, seasoned chickpeas, and creamy tzatziki—it's a weeknight dinner homerun in my book!

Mediterranean Rice Bowl

chickpeas

garlic powder, onion powder, dried oregano

cumin and dried dill

kosher salt

black pepper

olive oil

long grain white rice

turmeric

garlic powder

English cucumber

cherry tomatoes, sliced

Onions

olives,

feta cheese (optional)

full-fat Greek yogurt*

garlic clove, minced

dill

red wine vinegar

Salt and pepper

Make the rice

Using a strainer, rinse the rice under cold water, then drain it completely. In a saucepan over high heat, bring 1 3/4 cups water to a boil. Add the rice, turmeric, garlic powder, and 1/4 teaspoon salt. Stir once, then cover and simmer 10 to 15 minutes. Once all the liquid has cooked out and the rice is tender, remove the heat. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Taste and add a little more salt and a drizzle of olive oil if desired.

Make the tzatziki (or see notes for vegan Tahini Sauce): Meanwhile, grate 1/2 the cucumber using the small holes on a box grater (if using a standard cucumber, peel and seed it first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle it with 1/4 teaspoon kosher salt, then place over a liquid measuring cup and allow to stand for at least 10 minutes. In a medium bowl, mix the yogurt, garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, dill, and freshly ground black pepper. Squeeze out more water from the cucumber before adding it to the dip. Stir in the grated cucumber. Depending on your yogurt consistency, you can stir back in the cucumber water (or regular water) until it comes to the desired consistency (some Greek yogurts are very thick!). Stores up to 1 week in the refrigerator.

Cook the chickpeas: Drain and rinse the chickpeas. In a medium bowl, mix them with the spices and kosher salt.  Heat the olive oil in a medium skillet. Add the chickpeas (carefully to avoid spitting) and cook for about 5 minutes, stirring often, until warmed through.

Assemble the bowls

Slice the remaining half of the cucumber and slice the tomatoes in half. If using red onion instead of pickled onions, slice the onion. Add the rice to a bowl and top with the vegetables and chickpeas, then sprinkle with olives and feta crumbles and add a dollop of tzatziki. Leftovers last up to 3 days refrigerated.

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Mediterranean Rice Bowl

Top 2 mediterranean rice bowl recipes from across the web

The most viewed mediterranean rice bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mediterranean Chicken &amp; Rice Bo...

Mediterranean Rice Bowl

The most viewed mediterranean rice bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mediterranean Chicken & Rice Bo...