Mediterranean Boiled Rice with Crispy Chicken and Veggies
This dish pairs fluffy Mediterranean-style boiled rice with golden, crispy chicken and colorful roasted or sautéed vegetables. Finished with a drizzle of olive oil and a squeeze of lemon, it’s hearty, healthy, and family-friendly.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Rice
1 ½ cups basmati or jasmine rice, rinsed
3 cups low-sodium chicken broth (or water + 1 bouillon cube)
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Zest of ½ lemon
2 tbsp fresh parsley, chopped
Salt, to taste
For the Crispy Chicken
4 chicken thighs or breasts, patted dry
2 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
½ tsp garlic powder
Juice of ½ lemon
Salt & black pepper, to taste
For the Veggies
1 medium zucchini, sliced into half-moons
1 red bell pepper, sliced
1 cup broccoli florets
2 tbsp olive oil
½ tsp dried thyme
Salt & pepper, to taste
Optional Garnishes
Extra lemon wedges
Crumbled feta cheese
A drizzle of extra virgin olive oil is
✨Instructions
1. Cook the Rice
1. In a medium saucepan, heat olive oil over medium heat.
2. Add onion and garlic, sauté 2–3 minutes until fragrant.
3. Add rice, stir for 1 minute.
4. Pour in broth, add lemon zest, and season lightly with salt.
5. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
6. Remove from heat; let rest 5 minutes. Fluff with fork and stir in parsley.
2. Prepare the Crispy Chicken
1. Rub chicken with olive oil, oregano, paprika, garlic powder, lemon juice, salt, and pepper.
2. Heat a large skillet over medium-high heat.
3. Place chicken skin-side down (if using thighs) or smooth side down (if using breasts).
4. Cook 6–7 minutes per side until golden and crispy, and internal temp reaches 165°F (74°C).
5. Transfer to a plate and rest for 5 minutes before slicing.
3. Cook the Veggies
1. In the same skillet, heat olive oil.
2. Add zucchini, bell pepper, and broccoli.
3. Season with thyme, salt, and pepper.
4. Sauté for 6–8 minutes, until tender-crisp.
4. Assemble the Dish
1. Divide rice among 4 bowls.
2. Top with crispy chicken slices and a portion of veggies.
3. Garnish with feta, olive oil drizzle, and lemon wedges if desired.
Notes & Tips
Make It Lighter: Use chicken breasts instead of thighs.
More Veggies: Add cherry tomatoes, mushrooms, or eggplant.
Meal Prep Friendly: Cook rice and chicken ahead; store separately and assemble when ready.
Crispier Chicken Tip: Pat chicken very dry before cooking to ensure a golden crust.
❓ frequently asked questions FAQ
Q: Can I bake the chicken instead of pan-frying?
A: Yes — bake at 400°F (200°C) for 20–25 minutes, then broil for 2 minutes for crispiness.
Q: Can I make the rice in a rice cooker?
A: Absolutely. Sauté the onion and garlic first, then add them to the rice cooker with rice, broth, and lemon zest.
Q: What sauce pairs well with this?
A: A yogurt-garlic sauce or tzatziki works beautifully.
Nutrition information
Calories: 510
Protein: 34g
Fat: 20g
Carbs: 48g
Fiber: 6g
Sodium: 580mg