Name: Mediterranean Chicken Rice Bowls Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1lb (500g) boneless, skinless chicken thighs, diced; 4 garlic cloves, crushed; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar; 1 tablespoon olive oil; 2 tablespoons dried oregano; 2 tablespoons Greek yogurt; 1 teaspoon salt; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 2 tablespoons butter; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 1/2 cups long-grain rice (like Basmati); 2 1/2 cups chicken stock; 1/2 teaspoon salt; Black pepper, to taste; 1 cucumber, diced; 7oz (200g) cherry tomatoes, quartered; 2 teaspoons sumac; 1/2 teaspoon salt; Black pepper, to taste; A handful of flat-leaf parsley, chopped; 1/2 cup tzatziki; Flatbreads (optional)

Jump to Recipe

If you’re craving something vibrant, comforting, and bursting with sunshine flavors, these Mediterranean Chicken Rice Bowls are just what you need on your dinner table. This dish brings together golden turmeric rice, perfectly charred and marinated chicken, and a fresh, tangy salad all topped with creamy tzatziki—a true celebration of bold Mediterranean tastes that’s surprisingly simple to make. Trust me, once you try these Mediterranean Chicken Rice Bowls, they’ll become a go-to recipe you’ll want to share with everyone.

Mediterranean Chicken Rice Bowls Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is key to capturing the essence of this dish. Each element plays a crucial role: butter and spices infuse warmth into the rice, juicy chicken thighs soak up a tangy, aromatic marinade, and crisp vegetables with herbs add the perfect freshness and color that make the bowls sing on every plate.

2 tablespoons butter: Adds rich, creamy flavor and helps to toast the rice.
1 teaspoon ground turmeric: Gives the rice its beautiful golden color and earthy aroma.
1 teaspoon ground cumin: Brings a warm, nutty depth to the rice and chicken marinade.
1 1/2 cups long-grain rice (like Basmati): Fluffy and fragrant, perfect for soaking up all the flavors.
2 1/2 cups chicken stock: Infuses the rice with savory richness during cooking.
1/2 teaspoon salt: Enhances every ingredient’s natural taste.
Black pepper: Adds a gentle kick of heat.
4 garlic cloves, crushed: Boosts flavor with a punchy aroma in the marinade.
2 tablespoons lemon juice: Gives the chicken a bright, zesty lift.
1 tablespoon white wine vinegar: Adds tang to balance the marinade.
1 tablespoon olive oil: Helps keep the chicken juicy and adds Mediterranean authenticity.
2 tablespoons dried oregano: Brings that classic herbaceous note that defines this cuisine.
2 tablespoons Greek yogurt: Tenderizes the chicken and adds a cool creaminess.
1 teaspoon salt (for marinade): Essential for seasoning the chicken perfectly.
1 teaspoon smoked paprika: Gives a smoky warmth to the chicken coating.
1lb/500g boneless, skinless chicken thighs, diced: Juicy and flavorful, perfect for marinating and roasting.
1/2 cup tzatziki: Creamy, cooling sauce to finish the bowls just right.
1 cucumber: Crisp and refreshing, diced for the salad.
7oz/200g cherry tomatoes: Sweet and juicy, quartered for brightness.
2 teaspoons sumac: Offers a tangy, lemony seasoning to the salad.
1/2 teaspoon salt (for salad): Balances the freshness of the vegetables.
A handful of flat-leaf parsley: Adds a fresh, peppery finish and vibrant color.
Flatbreads (optional): Great for scooping and making the meal even heartier.

How to Make Mediterranean Chicken Rice Bowls

Step 1: Marinate the Chicken

This is where the magic starts. Combine crushed garlic, lemon juice, white wine vinegar, olive oil, dried oregano, Greek yogurt, salt, smoked paprika, and ground cumin in a bowl. Toss the diced chicken thighs thoroughly in this zesty mixture, coating every piece. If you have the time, marinate the chicken for up to 24 hours to really let the flavors work their charm—though even a quick marinade will do wonders.

Step 2: Prepare the Buttery Spiced Rice

Melt butter over medium heat in a large pot, then stir in turmeric and cumin until the kitchen fills with that warm, inviting aroma. Add the rice and gently toast it in the butter and spices for a few minutes, ensuring each grain is glistening and fragrant. This step gives the rice a deep, nutty flavor and a gorgeous golden color that’s as beautiful as it is delicious.

Step 3: Simmer the Rice to Perfection

Pour in the chicken stock, add salt and pepper, then bring everything to a boil. Once bubbling, reduce the heat to low, cover with a lid, and let the rice cook undisturbed for 15 minutes. Then remove the pot from heat but keep it covered to let the rice steam for another 10 minutes, making sure each grain is tender, fluffy, and perfectly cooked.

Step 4: Roast the Chicken

While your rice is finishing, spread the marinated chicken pieces out on a baking tray lined with parchment paper. Pop it into a hot oven set at 480F/250C for 20 minutes, allowing the chicken to char lightly at the edges while staying juicy inside. The high heat develops a beautiful golden crust that’s packed with flavor.

Step 5: Make the Bright Salad

Dice the cucumber and quarter your cherry tomatoes, tossing them in a bowl with sumac, salt, and a good grind of black pepper. This no-fuss salad adds a fresh, tangy crunch that perfectly balances the richness of the chicken and rice.

Step 6: Assemble Your Mediterranean Chicken Rice Bowls

Divide the buttery turmeric rice into bowls, layer on the roasted chicken, spoon over the fresh salad, and finish with generous dollops of creamy tzatziki. Sprinkle fresh flat-leaf parsley on top, and if you like, serve with warm flatbreads on the side to scoop up every last bite.

How to Serve Mediterranean Chicken Rice Bowls

Garnishes

Simple garnishes like fresh flat-leaf parsley add a pop of color and a fresh, herbal brightness that complements the robust spices. For an extra punch, sprinkle a little more sumac or even a squeeze of lemon juice on top just before serving—these small touches really elevate the experience.

Side Dishes

If you want to turn this into a feast, serve alongside some grilled vegetables or a simple green salad tossed in tangy vinaigrette. Crispy roasted potatoes or warm, fluffy flatbreads are fantastic companions that round out the meal beautifully, making every bite feel balanced and satisfying.

Creative Ways to Present

Try layering all the components in a jar for a grab-and-go lunch, or spread the rice on a large platter topped with chicken and salad for a family-style meal where everyone can dig in and serve themselves. These Mediterranean Chicken Rice Bowls are so versatile and vibrant—they look as good as they taste!

Make Ahead and Storage

Storing Leftovers

Leftover Mediterranean Chicken Rice Bowls store beautifully in airtight containers in the fridge for up to three days. Keep the tzatziki separate until serving to maintain its freshness. This makes for a delicious next-day lunch or a quick dinner when you’re short on time.

Freezing

You can freeze the cooked chicken and rice separately for up to two months. Use freezer-friendly containers or heavy-duty bags, and thaw in the fridge overnight for best results. Avoid freezing the fresh salad or tzatziki, as they lose their texture upon thawing.

Reheating

Reheat the chicken and rice gently in the microwave or on the stovetop, adding a splash of water or stock to keep the rice moist. Warm the chicken just until heated through to maintain its tenderness, and add fresh salad and tzatziki after reheating to bring your Mediterranean Chicken Rice Bowls back to life.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work but keep in mind they can dry out more easily. Marinating well and watching the cooking time carefully will help keep them juicy.

Is it okay to prepare the marinade a day ahead?

Yes, in fact, marinating the chicken up to 24 hours ahead deepens the flavors and makes the chicken even more tender. Just keep it covered and chilled until you’re ready to cook.

What can I substitute for sumac in the salad?

If you don’t have sumac on hand, a squeeze of fresh lemon juice combined with a pinch of good-quality paprika can mimic some of its tangy and slightly fruity notes.

Can I make this recipe gluten-free?

Definitely! All the main ingredients are naturally gluten-free, but just be sure to skip the flatbreads or substitute with gluten-free versions to keep it safe for gluten-sensitive guests.

How spicy is this dish?

This recipe has mild warmth thanks to the smoked paprika and cumin, but it’s not spicy hot. You can always add a pinch of chili flakes if you want to turn up the heat a bit.

Final Thoughts

I can’t recommend these Mediterranean Chicken Rice Bowls enough—they’re vibrant, packed with flavor, and so satisfying without being complicated. Whether you’re looking to impress guests or just enjoy a cozy night in, this recipe hits all the right notes. Give it a go, and I promise your taste buds will thank you for the delicious journey!

Mediterranean Chicken Rice Bowls Recipe

★★★★★

4.7 from 12 reviews

Author: Simon
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

A vibrant and flavorful Mediterranean Chicken Rice Bowl featuring buttered turmeric and cumin rice, marinated and oven-charred chicken thighs, a fresh cucumber and cherry tomato salad with sumac, and creamy tzatziki. This dish combines bold spices with refreshing ingredients, perfect for a wholesome and satisfying meal.

Instructions

Marinate the Chicken: In a bowl or container with a lid, combine the crushed garlic, lemon juice, white wine vinegar, olive oil, dried oregano, Greek yogurt, salt, smoked paprika, and ground cumin. Stir well to create the marinade, then add the diced chicken thighs. Toss to coat the chicken thoroughly. Cover and set aside to marinate for at least 15 minutes, or up to 24 hours in the refrigerator for best flavor.
Prepare the Oven and Cook Chicken: Preheat the oven to 480°F (250°C). Line an oven tray with baking paper and arrange the marinated chicken pieces in a single layer for even cooking and charring. Place the tray in the oven and cook for 20 minutes until the chicken is golden and charred around the edges.
Make the Buttery Rice: Heat a large pot with a lid over medium heat. Melt the butter, then add ground turmeric and cumin. Cook for about 1 minute until fragrant. Add the rice and stir to coat the grains in butter and spices, toasting gently for a few minutes. Pour in the chicken stock, season with salt and a generous grind of black pepper, and bring to a boil.
Simmer the Rice: Once boiling, reduce heat to the lowest setting. Cover the pot with the lid and let the rice cook undisturbed for 15 minutes. Afterward, remove the pot from heat but keep it covered so the rice can steam for an additional 10 minutes.
Prepare the Salad: While the rice and chicken cook, dice the cucumber and quarter the cherry tomatoes. Toss them together in a bowl with sumac, salt, and black pepper. Set aside to allow flavors to meld.
Assemble the Bowls: Divide the buttery turmeric rice evenly into serving bowls. Top each with the charred chicken pieces, then add a generous spoonful of the cucumber and tomato salad. Dollop tzatziki on top and sprinkle with chopped flat-leaf parsley. Serve immediately with flatbreads on the side if using, and extra tzatziki for dipping.

Notes

You can marinate the chicken up to 24 hours ahead for deeper flavor.
Adjust the sumac quantity in the salad to your taste preference; it adds a tangy, lemony flavor.
For a gluten-free option, omit the flatbreads or use gluten-free versions.
To make the rice vegan, substitute butter with olive oil and use vegetable stock instead of chicken stock; omit chicken and use plant-based protein.
Cooking rice with lid covered and resting after heat is off ensures fluffy texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Simmering
Cuisine: Mediterranean