Mediterranean chicken and rice is a simple, easy and incredibly flavorful recipe that is ready in under 20 minutes and perfect for weeknight meals. This healthy italian chicken and rice will quickly become a family favorite and is delicious as leftovers as well!


Easy to make – this recipe for Mediterranean chicken and rice uses leftover rice and is so easy to make, everything comes together in one pot in under 20 minutes. The chicken can even be made in advance if you want an even quicker cooking meal!

Quick, perfect for busy weeknights – this Mediterranean rice and chicken is the perfect way to utilize leftover rice in a whole new way. This recipe is packed with Mediterranean flavors, you will never know it uses leftovers!

Easy to find ingredients – you can find everything you need to make this healthy Mediterranean chicken and rice recipe at the local grocery store.

Great for meal prep – This simple chicken and rice recipe is the ultimate leftover lunch and can even be frozen for a meal later in the month. Make a double batch and enjoy it all week long for lunches!


Chicken – you can use boneless, skinless chicken breast or chicken thighs in this recipe. You could also use turkey breast or ground chicken in place of the chicken. If you want to make this plant based, check out the instructions in this Tuscan White Bean Skillet!

Onions and garlic – these help to build the base of flavor. I prefer yellow or white onions for this. You can use just onion or just garlic if you prefer/if that is all you have on hand. You can also omit the onions and garlic and it will still be delicious.

Sundried tomatoes in olive oil – if you don’t have sun dried tomatoes in olive oil but do have the sundried tomatoes that come dried in a plastic bag, put the sundried tomatoes in hot water to rehydrate them for at least 10 minutes. Save 1/4 cup of the soaking liquid and add it with the sundried tomatoes to infuse more flavor in the dish. You can also omit the sundried tomatoes and add diced (drained) canned tomatoes or chopped roasted red pepper in place of the sundried tomatoes (the flavor will be different though).

Kale – you can also use spinach or frozen spinach in place of the kale. If you don’t love leafy vegetables, you could also make this with finely chopped zucchini or broccoli.

Vegetable broth – this helps to quickly sauté the kale and also adds a depth of flavor to the recipe. If you don’t have vegetable broth, you can also use vegetable stock, chicken broth or chicken stock, or simply use water.

Cooked rice – this recipe relies on the rice being cooked in advance. Because of this, I recommend white or brown jasmine or basmati rice. You can also use quick cooking rice or defrost frozen rice. If you don’t want to use rice, you could also make this with cooked quinoa, farro, orzo, pasta or cauliflower rice for a low carb version.

Spices – If you don’t have Italian seasoning, check out these simple substitutes or you can simply use dried basil or oregano.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes 

Servings: 4

  • 1 pound boneless, skinless chicken breast or thighs –
  • 1 tbsp olive oil –
  • 2 tsp salt, divided –
  • 2 tsp italian seasoning, divided –
  • 2 tsp garlic powder, divided –
  • 1 medium onion –
  • 2 medium garlic cloves –
  • 1 bunch kale –
  • 1/2 cup vegetable broth –
  • 1/4 cup sundried tomatoes in olive oil –
  • 2.5 cups cooked rice (jasmine or basmati) –
  1. Cut the chicken into 1 inch pieces, using scissors or a sharp knife and plastic cutting board. Place the chicken in a bowl with 1 tablespoon olive oil, 1 teaspoon each of garlic powder, salt and italian seasoning. Stir well.
  2. Preheat a large skillet over medium to medium high heat.
  3. Chop the onions, finely chop the garlic and destem the kale and finely chop it.
  4. When the skillet is hot, add the chicken and make sure the chicken is in one even layer. Don’t touch the chicken for 5 minutes.
  5. After 5 minutes, stir the chicken, cooking 3-5 more minutes until done.
  6. Once chicken is done cooking, remove it from the skillet and turn the heat to medium.
  7. Spray the skillet with olive oil or avocado oil spray. Add onions and cook 2-3 minutes. After 2-3 minutes, add chopped garlic and cook 1-2 more minutes.
  8. Once the onions are well cooked (starting to brown), add the kale, vegetable broth and the remaining seasonings. Stir well and cook 2-3 minutes, stirring regularly.
  9. Once kale is wilted, add cooked rice, cooked chicken and sundried tomatoes to the kale. Stir well. Add a lid over the pan and turn off heat. Let rest 5 minutes before serving.

Storing leftovers

Fridge: Store leftover Mediterranean chicken and rice in the fridge for up to 3 days. Note that leftover rice should only be kept in the fridge for a total of 5 days, so depending on how long the rice has already been in the fridge will impact how long you can store this recipe.

Freezer: You can freeze leftover Italian chicken and rice for up to 3 months. I recommend freezing it in single servings using Soupercubes. Once frozen solid, remove from the silicone and transfer to a freezer safe bag (I prefer Stasher bags). Be sure to label the leftovers with the name of the recipe, date and use by date (If you are using a stasher bag, you can use a dry erase marker for this).


Calories345/Fat:8 g/Carbohydrates/37 g/Fiber 2 g/Sugar 1/Protein/30 g

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