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Mediterranean Chicken Rice Bowls Recipe

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4.1 from 32 reviews

These Mediterranean Chicken Rice Bowls are a vibrant and wholesome meal perfect for busy weeknights. Featuring fragrant turmeric and cumin-infused buttery rice, charred lemony chicken thighs marinated in Greek yogurt and spices, a refreshing tomato cucumber salad with sumac, creamy tzatziki, and optional fluffy flatbreads, this dish combines bold flavors and textures for an easy, satisfying dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the rice

  • 2 tablespoons butter
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 1/2 cups long-grain rice (like Basmati)
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon salt
  • Black pepper, to taste

For the chicken

  • 4 garlic cloves, crushed
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons dried oregano
  • 2 tablespoons Greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 lb (500g) boneless, skinless chicken thighs, diced

For the toppings

  • 1/2 cup tzatziki
  • 1 cucumber
  • 7 oz (200g) cherry tomatoes
  • 2 teaspoons sumac
  • 1/2 teaspoon salt
  • Black pepper, to taste
  • A handful of flat-leaf parsley
  • Flatbreads (optional)

Instructions

  1. Marinate the chicken: In a bowl or container with a lid, combine crushed garlic, lemon juice, white wine vinegar, olive oil, dried oregano, Greek yogurt, salt, smoked paprika, and ground cumin. Mix well, then add the diced chicken and toss to coat thoroughly. Set aside to marinate for at least 20 minutes or up to 24 hours in the refrigerator for best flavor.
  2. Make the buttery rice: Heat a large pot over medium heat and melt the butter. Add ground turmeric and ground cumin, cooking until fragrant, about 1 minute. Stir in the rice to coat evenly with the spiced butter and lightly toast for 2-3 minutes.
  3. Simmer the rice: Pour in chicken stock, salt, and black pepper to taste. Bring to a boil over medium-high heat, then reduce to the lowest heat setting and cover with a lid. Let cook undisturbed for 15 minutes. Remove from heat and keep covered, allowing the rice to steam for an additional 10 minutes off the heat.
  4. Cook the chicken: Preheat the oven to 480°F (250°C). Line a baking tray with baking paper and arrange the marinated chicken in a single layer. Roast in the oven for 20 minutes or until the chicken is golden brown and slightly charred on the edges.
  5. Make the salad: Dice the cucumber and quarter the cherry tomatoes. In a small bowl, combine the vegetables with sumac, salt, and black pepper. Toss well and set aside.
  6. Assemble the bowls: Divide the spiced buttery rice among bowls. Top each with the charred chicken, spoon over the tomato cucumber salad, and add dollops of tzatziki. Garnish with chopped flat-leaf parsley. Serve with flatbreads if desired, adding extra tzatziki on the side.

Notes

  • Chicken thighs are preferred for juiciness at high heat, but chicken breasts can be substituted.
  • You may swap dried oregano for herbs like parsley, mint, thyme, or marjoram.
  • For a dairy-free marinade, omit yogurt or substitute with dairy-free yogurt.
  • The chicken can be marinated up to 24 hours ahead.
  • All components can be prepared in advance and stored up to four days in the refrigerator for quick assembly later.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://recipesvibe.com/mediterranean-chicken-rice-bowls-recipe/