Mediterranean Chicken & Rice Bowl with Olives, Onions, and Cucumber
This vibrant bowl features juicy, herb-marinated chicken served over fluffy rice, accompanied by crunchy cucumbers, savory olives, and caramelized onions. Topped with a lemony dressing and fresh herbs, it’s a balanced, protein-rich meal that’s perfect for lunch or dinner.
⏱ Time
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Serves: 3–4
Ingredients
For the Chicken:
500g chicken breast or thighs, cut into bite-sized pieces
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
Salt and pepper, to taste
Juice of ½ lemon
For the Rice:
1 cup long-grain rice (basmati or jasmine), rinsed
2 cups chicken or vegetable brot
1 tbsp olive oil
Salt, to taste
For the Vegetables & Toppings:
1 small red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
1 small cucumber, diced
1–2 tbsp fresh parsley, chopped
Optional: feta cheese, crumbled
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp honey or maple syrup
½ tsp Dijon mustard (optional)
Salt and pepper, to taste
Instructions
1. Cook the Rice
In a saucepan, heat olive oil over medium heat.
Add rinsed rice and lightly toast for 1–2 minutes.
Add broth and salt, bring to a boil, then reduce heat, cover, and simmer 15 minutes until rice is tender.
Fluff with a fork and keep warm.
2. Prepare the Chicken
In a bowl, toss chicken with olive oil, cumin, paprika, garlic powder, oregano, lemon juice, salt, and pepper.
Heat a skillet over medium-high heat and cook chicken 6–8 minutes, stirring occasionally, until golden brown and cooked through.
3. Caramelize the Onion
In the same skillet, add a little olive oil if needed and sauté onions over medium-low heat 8–10 minutes until soft and slightly caramelized.
4. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, mustard, salt, and pepper.
5. Assemble the Bowl
In serving bowls, layer rice, cooked chicken, caramelized onions, cucumbers, and olives.
Drizzle with the lemony dressing.
Garnish with chopped parsley and optional feta.
Notes & Tips
You can roast the chicken in the oven at 200°C (400°F) for 20 minutes instead of pan-frying.
Add roasted bell peppers or cherry tomatoes for extra color and flavor.
For a spicier version, sprinkle a pinch of red chili flakes on top.
Leftovers store well in the fridge for up to 2 days — keep dressing separate until serving.
️ Serving Ideas
Serve with warm pita bread or flatbread.
Pair with tzatziki or hummus for extra Mediterranean flavor.
Great as a meal prep bowl for lunch or dinner.
Nutrition information
Calories: ~420 kcal
Protein: 32g
Carbohydrates: 40g
Fat: 16g
Fiber: 5g
Sugar: 4g