Description
Tender marinated chicken served over fluffy rice with crisp vegetables, chickpeas, feta, olives, and a creamy herb yogurt sauce for a vibrant Mediterranean-inspired meal.
Ingredients
1 ½ pounds boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon coriander
1 teaspoon salt
½ teaspoon pepper
For Bowls
2 cups cooked rice or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup chickpeas
1 red bell pepper, diced
¼ red onion, sliced
½ cup olives
1 cup romaine lettuce
½ cup feta cheese
2 tablespoons parsley
For Yogurt Sauce
1 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, grated
1 tablespoon fresh dill
1 tablespoon parsley
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Mix marinade ingredients and coat chicken. Marinate at least 30 minutes.
Grill or pan-sear chicken until cooked through, about 6–7 minutes per side. Rest and slice.
Whisk yogurt sauce ingredients together until smooth.
Prepare rice and chop all vegetables.
Assemble bowls with rice, chicken, vegetables, chickpeas, olives, and feta.
Drizzle generously with yogurt sauce and garnish with parsley.
Notes
Chicken thighs can be substituted for extra juiciness.
Quinoa makes an excellent grain alternative.
Add hummus for extra richness.
Keep components separate for meal prep storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes