Mediterranean Chicken Potato Bowls
A vibrant one-pan meal with zesty lemon-oregano chicken, crispy roasted potatoes, fluffy rice, peppery arugula, and crumbled feta. Flavorful, healthy, and perfect for weeknight dinners.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
1.5 lbs chicken breast cutlets
2 medium potatoes, cubed
1 cup uncooked long-grain rice
1 lemon
3 garlic cloves, minced
1 tbsp oregano
1 tbsp paprika
1 tbsp olive oil
0.5 cup crumbled feta
2 cups packed arugula
1 onion, sliced
1/2 cup cherry tomatoes, halved
Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Toss potato cubes with olive oil, salt, and pepper. Spread on a baking sheet.
Rub chicken with lemon juice, garlic, oregano, paprika, salt, and pepper. Place atop potatoes.
Bake for 25 minutes while rice cooks according to package instructions.
Top chicken with arugula, feta, cherry tomatoes, and caramelized onion slices (add onions during final 10 minutes of baking if prepped ahead).
Serve chicken and potatoes over cooked rice in bowls.
Notes
Onions can be caramelized in advance
Use halal-certified feta if preferred
Freezes well for up to 3 months