Mouthwatering Mediterranean Chicken Bowls
Tender marinated chicken over turmeric rice, topped with crisp cucumber-tomato salad and cooling tzatziki. A vibrant, healthy Mediterranean-inspired meal ready in 60 minutes.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Grilling and Simmering
- Cuisine: Mediterranean
- Diet: Halal, Low Alcohol, Gluten-Free
Ingredients
2 boneless chicken breasts (5 oz each)
1 tbsp olive oil
1 lemon, zested
1 garlic clove, minced
1 tsp dried oregano
1 tsp paprika
1/2 tsp turmeric
Salt and pepper to taste
1 cup long-grain rice
2 cups water
1/2 English cucumber, diced
1 large tomato, diced
1 red onion, finely chopped
1/4 red bell pepper, thinly sliced
Kalamata olives, halved
1 cup plain non-fat Greek yogurt
1/2 cucumber, grated
1 garlic clove, minced
1 tbsp fresh dill, chopped
Olive oil for tzatziki
Optional: quinoa or farro for rice substitute
Instructions
Pat chicken dry, season with lemon zest, garlic, oregano, paprika, turmeric, salt, and pepper
Heat olive oil in a skillet, cook chicken 5 mins/side or oven-grill at 400°F (20 min total)
Cook rice in boiling water 18-20 mins, drain and fluff
Chop vegetables for salad, mix with red onion
Combine yogurt, grated cucumber, garlic, dill, and olive oil for tzatziki
Let tzatziki chill 10 mins
Serve chicken over rice or quinoa, topped with salad, tzatziki, and olives
Notes
Marinate chicken 15-30 mins for best results
Rice can be substituted with quinoa or farro
Tzatziki can be made up to 24 hrs ahead
Leftovers keep 3-4 days refrigerated
Add grilled red bell pepper for extra zest