🍗 Mediterranean Chicken Rice Bowl
A delicious bowl of juicy, spiced chicken, golden turmeric rice, and fresh cucumber-tomato salad. This combination is inspired by Mediterranean-style chicken rice bowls, where warm seasoned rice is balanced with a fresh, crunchy salad.
🕒 Prep Time
20 minutes + 30 minutes marinating
🍳 Cook Time
30–35 minutes
🍽️ Servings
4
Ingredients
For the Chicken
1 lb (450 g) boneless chicken thighs
3 tbsp plain yogurt
2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp turmeric
½ tsp black pepper
1 tsp salt
½ tsp chili powder, optional
For the Golden Rice
- 1½ cups basmati rice
- 2½ cups chicken stock or water
- 1 tbsp butter or olive oil
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp black pepper
- ¾ tsp salt
- 1 small onion, finely chopped
For the Salad
- 1 large cucumber, chopped
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley or coriander, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
1. Marinate the Chicken
In a bowl, combine yogurt, olive oil, lemon juice, garlic, paprika, cumin, oregano, turmeric, black pepper, salt and chili powder.
Add the chicken and coat well. Cover and refrigerate for at least 30 minutes. Longer marinating gives the chicken more flavor.
2. Cook the Chicken
Heat a large skillet over medium-high heat and add a little oil.
Place the marinated chicken in the pan without overcrowding. Cook for about 5–7 minutes per side, depending on thickness, until beautifully browned and cooked through.
The chicken should reach 165°F/74°C internally. Rest for 5 minutes, then slice into pieces.
3. Make the Golden
Rinse the basmati rice until the water runs mostly clear.
Heat butter or olive oil in a pot. Add onion and cook for 2–3 minutes. Add turmeric and cumin and stir briefly.
Add the rice and toast for about 1–2 minutes. Pour in chicken stock or water and add salt and pepper.
Bring to a boil, then cover, reduce heat to low and cook for about 15–18 minutes. Turn off the heat and let the rice rest, covered, for 5–10 minutes. Fluff gently with a fork.
4. Prepare the Salad
Add cucumber, cherry tomatoes, red onion and fresh herbs to a bowl.
Drizzle with lemon juice and olive oil. Season with salt and black pepper and toss gently.
5. Assemble the Bowls
Add a generous serving of golden rice to each bowl.
Top with the sliced chicken and fresh cucumber-tomato salad. Garnish with chopped parsley or coriander and a squeeze of fresh lemon.
⭐ Optional Garlic Yogurt Sauce
Mix:
- ½ cup Greek yogurt
- 1 small garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- Pinch of salt
- 1 tsp olive oil
- Drizzle over the chicken before serving.
💡 Tips
Chicken thighs stay especially juicy, but chicken breast can also be used.
Don’t overcrowd the skillet; this helps the chicken develop a delicious golden crust.
Rinsing the basmati rice helps keep the grains fluffy and separate.
Keep the salad separate if preparing the bowls ahead of time.
Serve hot and enjoy this flavorful, colorful chicken rice bowl! 🍗🍚🥒🍅