Go Back

Mediterranean Chicken Bowl

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time(or overnight) 30 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

  • Chicken Marinade:
  • 700 g boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 garlic cloves minced
  • 1½ teaspoons dried oregano
  • 1 teaspoon dried cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne optional
  • Herbed Rice:
  • 1½ cups basmati or long grain white rice
  • 2¼ cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • Fresh parsley finely chopped
  • Fresh mint finely chopped
  • Zest of 1 lemon
  • Cucumber Tomato Salad:
  • 1 large cucumber diced
  • 1½ cups cherry tomatoes halved
  • ¼ red onion finely diced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Fresh parsley chopped
  • Salt and black pepper
  • Lemon Herb Dressing:
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove grated
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • Salt and black pepper
  • Bowl:
  • 1 cup hummus
  • ½ cup crumbled feta
  • ½ cup kalamata olives pitted
  • 1 cup pickled red onion
  • 1 ripe avocado sliced (optional)
  • Warm pita bread optional
  • Fresh parsley and mint
  • Lemon wedges
  • Flaky sea salt and cracked black pepper

Instructions
 

  • Whisk all marinade ingredients together. Add chicken thighs and toss to coat. Refrigerate at least 30 minutes or up to 24 hours.
  • Heat olive oil in a saucepan. Cook garlic 1 minute. Add rice, cumin, turmeric, and salt. Toast 1–2 minutes.
  • Add broth. Bring to a boil, reduce to lowest heat, cover and cook 15 minutes. Steam covered 5 more minutes. Fluff with fork.
  • Stir fresh parsley, mint, and lemon zest through warm rice.
  • Combine cucumber, cherry tomatoes, red onion, lemon juice, olive oil, and parsley. Season. Set aside at least 10–15 minutes.
  • Whisk all dressing ingredients together until emulsified. Taste and adjust.
  • Remove chicken from marinade. Blot lightly with paper towels. Do not dry completely.
  • Heat a thin drizzle of oil in a large skillet over medium-high until shimmering.
  • Add chicken smooth side down. Cook 5–6 minutes without moving until deep golden and releasing naturally.
  • Flip once. Cook 4–5 minutes until internal temperature reaches 74°C (165°F).
  • Rest on a cutting board for 5 minutes. Slice into strips.
  • Build the bowls — rice base, sliced chicken, hummus, cucumber salad, olives, pickled onion, and feta.
  • Add avocado if using. Drizzle lemon herb dressing over everything.
  • Finish with fresh herbs, flaky salt, cracked pepper, and a lemon wedge. Serve immediately.

Notes

  • Marinate overnight for the deepest flavor — 30 minutes is the minimum, 24 hours is the best
  • Blot, do not fully dry, the chicken before cooking — a thin marinade coating helps the crust, too much burns
  • Use a hot, lightly oiled pan — the olive oil in the marinade does most of the work
  • Never press the chicken down in the pan — pressing forces the juices out
  • Rest chicken 5 full minutes before slicing — this keeps every slice juicy
  • Make the cucumber salad first — it improves the longer it sits before serving
  • Cook in two batches if the pan is too crowded — searing needs space and heat
  • Store all components separately in the fridge for up to 4 days
  • Reheat chicken in a skillet with a splash of water to prevent drying
  • Quick pickled onion: sliced red onion covered in heated vinegar, water, sugar, and salt — ready in 30 minutes, keeps 2 weeks