Go Back
–+ servings
5 from 1 vote

Mediterranean Chicken Bowl 

By Britney
Prep: 45 minutes
Cook: 45 minutes
Total: 1 hour 30 minutes
Servings: 4
up close photo of mediterranean chicken bowls.
Pin Print
Mediterranean Chicken Bowl recipe has juicy marinated chicken over seasoned rice served with cucumber and tomato salad!

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 2 cups Cooked Rice, (for serving)

Seasoning Blend for Chicken

  • 1 tbsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Smoked Paprika
  • 2 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Cardamom

Chicken Marinade

  • 2 1/2 lbs Boneless Skinless Chicken Thighs
  • 1/4 cup Lemon Juice
  • 1/4 cup Olive Oil
  • 1/4 cup Greek Yogurt
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper

Cucumber Tomato Salad

  • 1 Cucumber, (sliced)
  • 1 Cherry Tomato, (sliced)
  • 1/4 Red Onion, (diced)
  • 3 tbsp Fresh Dill, (chopped)
  • 1 tbsp Lemon Juice
  • Kosher Salt, (to taste)

Tzatziki Sauce

  • 1 small Cucumber
  • 2 tbsp Fresh Dill, (chopped)
  • 1 tbsp Fresh Mint, (chopped)
  • 1 cup Greek Yogurt
  • 2 tbsp Lemon Juice
  • 4 cloves Garlic, (minced)
  • 1/2 tsp Kosher Salt

Instructions 

  • Combine the spice blend in a small bowl and mix together. Add chicken to large bowl or ziploc bag and pour the spice blend on top, ensuring all of the chicken is coated. Then add in the chicken marinade ingredients - fresh lemon juice, kosher salt, black pepper, olive oil, and greek yogurt. Mix together and place in the refrigerator to marinate for at least 30 minutes (ideally overnight). 
  • Preheat the oven to 425 degrees F. Pour the chicken along with all of the juices into a 9x5 loaf pan. Bake in the oven for 40-45 minutes, until the internal temperature reaches 175 degrees F. Then broil for 2-3 minutes for a nice char on top. Let the chicken rest in the pan for about 10 minutes. 
  • While the chicken is cooking, combine the fresh cucumber, cherry tomatoes, red onion, fresh dill, and lemon juice. Mix together and add a pinch of salt to taste. Set aside. 
  • Next, make the tzatziki sauce. Grate a small cucumber into a bowl and add kosher salt, dill, mint, Greek yogurt, lemon juice, lemon zest, and diced garlic. Mix together and set aside. 
  • Once the chicken is finished cooking, reserve a 1/2 cup of the juices from the loaf pan and add to the rice and stir together. Set aside. (add more if you prefer)
  • Turn chicken oven onto a cutting board and cut into bite-sized pieces. 
  • Now assemble the bowls. Add rice to a serving bowl, top with the sliced chicken, cucumber tomato salad, feta cheese, and a generous dollop of the tzatziki sauce and fresh herbs on top. 

Notes

  • Marinate for max flavor: Use olive oil, lemon juice, garlic, oregano, paprika, and a touch of yogurt for juicy, flavorful chicken. Let it sit at least 30 minutes—overnight is even better.
  • Let the chicken rest: Always rest cooked chicken for 5–10 minutes before slicing to keep the juices inside.
  • For added flavor, cook your rice with chicken stock, bay leaf, and a garlic clove for infused flavor without needing heavy sauces.

Nutrition

Calories: 649kcal, Carbohydrates: 35g, Protein: 65g, Fat: 26g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 272mg, Sodium: 1739mg, Potassium: 1140mg, Fiber: 3g, Sugar: 5g, Vitamin A: 776IU, Vitamin C: 18mg, Calcium: 160mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!