Dinner · Mediterranean

Mediterranean Chicken Bowl

Name: Mediterranean Chicken Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 bowls
Cuisine: Mediterranean
Ingredients: 1.5 lb (680 g) boneless, skinless chicken thighs or breast, cut into 1-inch pieces; 3 tablespoons olive oil, divided; 3 tablespoons lemon juice, divided; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 3 cloves garlic, minced; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups long-grain white rice, cooked according to the package; 1 large cucumber, diced; 2 cups cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup pitted kalamata olives; 3/4 cup crumbled feta cheese; For the sauce: 1 cup plain Greek yogurt, 1 clove garlic (grated), 1 tablespoon lemon juice, 2 tablespoons water, 1/4 teaspoon salt; 1/4 cup chopped fresh parsley or dill

Herbed chicken, rice, cucumber and a lemony yogurt sauce.

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This bowl borrows from the Eastern Mediterranean table without pretending to be authentic to any one place: oregano and lemon chicken, fluffy rice, a chopped cucumber and tomato salad, olives, feta and a garlicky yogurt sauce poured over everything. The chicken is marinated for ten minutes in lemon juice, olive oil and dried herbs, which is long enough to make a real difference without planning ahead. Everything else is chopping. It is fresh rather than heavy, keeps well in the refrigerator for lunches, and works just as happily with warm pita on the side instead of rice if that is what you have.

❤️ Why You'll Love This Recipe

Bright, herby flavours that feel lighter than most weeknight dinners.
A ten-minute marinade does the work of an overnight one.
Excellent packed cold for lunch the next day.
Every component is easy to swap for what you already have.

📋 Recipe Details

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 bowls

1.5 lb (680 g) boneless, skinless chicken thighs or breast, cut into 1-inch pieces
3 tablespoons olive oil, divided
3 tablespoons lemon juice, divided
2 teaspoons dried oregano
1 teaspoon ground cumin
3 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups long-grain white rice, cooked according to the package
1 large cucumber, diced
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives
3/4 cup crumbled feta cheese
For the sauce: 1 cup plain Greek yogurt, 1 clove garlic (grated), 1 tablespoon lemon juice, 2 tablespoons water, 1/4 teaspoon salt
1/4 cup chopped fresh parsley or dill

👨‍🍳 Step-by-Step Instructions

1
Toss the chicken with 2 tablespoons olive oil, 2 tablespoons lemon juice, the oregano, cumin, minced garlic, salt and pepper. Leave to marinate for 10 minutes while you prepare everything else.
2
Cook the rice according to the package directions and fluff with a fork.
3
Whisk the yogurt, grated garlic, 1 tablespoon lemon juice, water and salt into a pourable sauce.
4
Combine the cucumber, tomatoes and red onion with the remaining tablespoon each of olive oil and lemon juice, and a pinch of salt.
5
Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 7 to 9 minutes, turning occasionally, until browned and cooked to an internal temperature of 165°F (74°C).
6
Divide the rice among four bowls. Top with the chicken, the cucumber-tomato salad, olives and feta.
7
Drizzle over the yogurt sauce and finish with parsley or dill.

💡 Cooking Tips

Ten minutes of marinating is genuinely enough; the acid works fast on small pieces.
Salt the cucumber salad just before serving so it does not release too much water.
Soak the sliced red onion in cold water for 5 minutes to take the edge off.
Cook the chicken in two batches if the skillet is crowded, or it will steam.

🔄 Ingredient Substitutions

Lamb, shrimp or chickpeas make good alternatives to chicken.
Couscous, quinoa, orzo or warm pita can replace the rice.
No feta? Use goat cheese, or omit it and add extra olives.
A dairy-free yogurt makes the sauce vegan-friendly.

🧊 How to Store

Store the chicken, rice, salad and sauce in separate airtight containers in the refrigerator for up to 4 days.

♨️ How to Reheat

Reheat the chicken and rice together, covered with a splash of water, for 90 seconds to 2 minutes in the microwave or 5 minutes in a skillet. Add the cold salad and sauce afterwards. Heat chicken until steaming, 165°F (74°C).

❄️ Can I Freeze It?

The cooked chicken and rice freeze well for up to 3 months in separate containers. Do not freeze the yogurt sauce, feta or fresh salad — thaw the chicken and rice overnight in the refrigerator and assemble with fresh components.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 665 kcal
Protein: 45 g
Carbs: 58 g
Fat: 28 g
Sodium: 1010 mg

❓ Frequently Asked Questions

Can I grill the chicken instead?

Yes. Thread the marinated pieces onto skewers and grill over medium-high heat for 8 to 10 minutes, turning, until 165°F (74°C).

How long can I marinate the chicken?

Up to 8 hours in the refrigerator. Beyond that the lemon juice starts to break down the texture of the meat.

Can I make the yogurt sauce ahead?

Yes, it keeps for 4 days refrigerated and the garlic flavour deepens over the first day.

💭 Final Thoughts

Fresh, herby and endlessly adaptable, this bowl is the antidote to heavy weeknight dinners. Make a double batch of the yogurt sauce; it improves almost everything it touches.

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