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Mediterranean Chicken Bowl

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This Mediterranean Chicken Bowl features tender marinated chicken served over fluffy rice with a fresh cucumber tomato salad and creamy homemade tzatziki sauce. Bright lemon, warm spices, and fresh herbs create a vibrant and satisfying meal.

Ingredients

2 cups cooked rice

1 tbsp garlic powder

2 tsp onion powder

2 tsp smoked paprika

2 tsp cumin

1 tsp turmeric

1 tsp ground coriander

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp cardamom

2 1/2 lbs boneless skinless chicken thighs

1/4 cup lemon juice

1/4 cup olive oil

1/4 cup Greek yogurt

2 tsp kosher salt

1 tsp black pepper

1 cucumber, sliced

1 cup cherry tomatoes, sliced

1/4 red onion, diced

3 tbsp fresh dill, chopped

1 tbsp lemon juice

Kosher salt to taste

1 small cucumber, grated

2 tbsp fresh dill, chopped

1 tbsp fresh mint, chopped

1 cup Greek yogurt

2 tbsp lemon juice

4 cloves garlic, minced

1/2 tsp kosher salt

Instructions

  1. In a small bowl, combine garlic powder, onion powder, smoked paprika, cumin, turmeric, coriander, cinnamon, cloves, and cardamom to create a spice blend.
  2. Place chicken thighs in a large bowl or zip-top bag and coat evenly with the spice mixture.
  3. Add lemon juice, olive oil, Greek yogurt, kosher salt, and black pepper. Mix well until the chicken is fully coated. Cover and refrigerate for at least 30 minutes or overnight.
  4. Preheat the oven to 425°F (220°C).
  5. Transfer the marinated chicken and all juices to a 9x5 loaf pan. Bake for 40–45 minutes until the chicken reaches an internal temperature of 175°F.
  6. Broil the chicken for 2–3 minutes to lightly char the top, then remove and rest for 10 minutes.
  7. Prepare the cucumber tomato salad by combining sliced cucumber, cherry tomatoes, red onion, dill, lemon juice, and a pinch of kosher salt in a bowl. Mix and set aside.
  8. Make the tzatziki sauce by mixing grated cucumber, dill, mint, Greek yogurt, lemon juice, minced garlic, and kosher salt until smooth.
  9. Reserve about 1/2 cup of the chicken pan juices and mix it into the cooked rice for added flavor.
  10. Cut the chicken into bite-sized pieces.
  11. Assemble bowls with rice as the base, then add chicken, cucumber tomato salad, and a generous spoonful of tzatziki sauce. Garnish with extra herbs if desired.

Notes

  • You can substitute rice with quinoa, couscous, or farro for a different grain base.
  • For a low-carb option, replace rice with cauliflower rice or fresh greens.
  • Add roasted vegetables like zucchini, eggplant, or bell peppers for extra flavor and texture.
  • Mix chili flakes or harissa into the marinade for a spicy version.
  • Sprinkle crumbled feta cheese on top for a salty, creamy finish.
  • Store chicken, rice, and toppings separately in airtight containers in the refrigerator for up to 4 days.
  • Chicken and rice can be frozen for up to 2 months, but prepare the salad and tzatziki fresh.

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