Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 1 cup jasmine or basmati rice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and freshly ground pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- In a bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes, preferably longer.
- Grill or cook the marinated chicken in a skillet over medium-high heat for 6-8 minutes per side until cooked through. Let rest for a few minutes, then slice into strips.
- Cook the rice according to package instructions, optionally using vegetable broth for extra flavor. Fluff with a fork and set aside.
- Assemble the bowls starting with rice at the bottom, then topping with sliced chicken, diced cucumber, cherry tomatoes, olives, red onion, and feta cheese. Drizzle with additional olive oil and lemon juice if desired.
- Garnish with chopped parsley or cilantro for a fresh finish.
Notes
- For added flavor, marinate the chicken overnight in the refrigerator.
- Use regular or gluten-free rice depending on dietary needs.
- You can substitute chicken with grilled halloumi or chickpeas for a vegetarian option.
- Reheat leftovers gently in the microwave or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling, Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free, Nut-Free, Vegetarian (with substitutions)
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg