Delight in the flavors of the Mediterranean with this vibrant and wholesome chicken and rice bowl. This easy-to-make family favorite brings together the perfect blend of spices and fresh ingredients, offering a pleasing meal that is both delicious and healthy. The chicken, seasoned with a marinade rich in herbs, pairs perfectly with aromatic basmati rice, and a fresh, tangy salad, making it an all-rounded meal. For those seeking a lighter version, substitute the rice with mixed greens or lettuce.
Ingredients
Chicken:
🫒 1/4 cup olive oil
🥛 1/4 cup plain yogurt
🧄 5 cloves of garlic, minced
🍋 Juice of 1 lemon
🧂 1/2 tablespoon salt
🌶️ 1/2 tablespoon paprika
🌿 1 teaspoon cumin
🌿 1 teaspoon coriander
🌿 1 teaspoon oregano
🌿 1 teaspoon thyme
🧂 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon cayenne pepper
🍗 8 skinless boneless chicken thighs
Rice:
🫒 1/3 cup olive oil
🍚 3 cups basmati rice (washed and soaked in warm water for 20 minutes)
🧂 1/2 tablespoon salt
🥄 1 tablespoon chicken bouillon
🌿 1/2 teaspoon cumin
🌿 1/2 teaspoon turmeric
🍗 4 cups of chicken broth
Salad:
🫒 1/4 cup extra virgin olive oil
🍏 1 tablespoon apple cider vinegar
🍋 Juice of 1 lemon
🧄 1/2 teaspoon garlic powder
🌿 1/2 teaspoon oregano
🧂 1/2 teaspoon salt
🍅 2 medium-sized tomatoes, diced
🥒 1 English cucumber, diced
🧅 1 small red onion, diced
🥫 1 can of chickpeas, drained and rinsed
🌿 A handful of parsley, chopped
🧀 Feta cheese for garnish
Instructions
1- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
2- Marinate the Chicken:
- In a bowl, mix together olive oil, yogurt, garlic, lemon juice, salt, paprika, cumin, coriander, oregano, thyme, black pepper, and cayenne pepper.
- Coat the chicken thighs with the marinade. You can cook immediately or let it marinate for 30 minutes for enhanced flavor.
3- Cook the Chicken:
- Place the chicken thighs on a baking sheet and bake in the preheated oven for 35-40 minutes.
- Once baked, let the chicken rest for 5 minutes before dicing or slicing.
4- Prepare the Rice:
- Drain the soaked rice.
- In a pan over high heat, heat olive oil, then add the rice.
- Season with salt, chicken bouillon, cumin, and turmeric.
- Add chicken broth, mix well, cover, and let cook till the liquid reduces.
- Lower the heat and simmer for another 15-20 minutes or until the rice is cooked through.
5- Make the Salad:
- Create a vinaigrette by mixing olive oil, apple cider vinegar, lemon juice, garlic powder, oregano, and salt.
- Add tomatoes, cucumber, red onion, chickpeas, and parsley. Toss well.
6- Assemble the Bowl:
- Layer rice, top with chicken pieces, and add salad.
- Garnish with feta cheese and extra parsley if desired.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories per Serving: Approximately 680 kcal
Proteins: 35g
Fats: 30g
Carbohydrates: 70g
Equipment Needed: Oven, mixer, baking sheet, skillet, and bowl
Cooking Tips
- For a spicier kick, increase the amount of cayenne pepper.
- To keep the chicken moist, avoid overbaking it.
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