Mediterranean Herby Rice with Olives, Roasted Peppers, Lemon & Chicken
This Mediterranean-inspired rice dish combines juicy herbed chicken, fluffy rice infused with lemon and fresh herbs, briny olives, and sweet roasted peppers. It’s a wholesome one-pan-style meal that’s both satisfying and refreshing — perfect for a healthy weeknight dinner.
⭐ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Chicken
4 boneless, skinless chicken thighs or breasts
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 Rice
1 ½ cups basmati or jasmine rice, rinsed
3 cups low-sodium chicken broth (or water with 1 bouillon cube)
2 tbsp olive oil
½ cup roasted red peppers, sliced (jarred or homemade)
½ cup Kalamata olives, halved
1 small onion, finely chopped
2 cloves garlic, minced
Zest & juice of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or mint (optional, for brightness)
Salt & pepper, to taste
Garnish (optional)
Lemon wedges
Crumbled feta cheese
Extra fresh herbs
Instructions
1. Marinate & Cook the Chicken
1. Rub chicken with olive oil, oregano, paprika, garlic powder, lemon juice, salt, and pepper.
2. Heat a skillet or grill pan over medium-high.
3. Cook chicken for 6–7 minutes per side (internal temp 165°F / 74°C). Remove and let rest, then slice.
2. Cook the Rice
1. In a large saucepan, heat olive oil over medium heat.
2. Add onion and garlic; sauté until softened, about 3 minutes.
3. Stir in rice and toast lightly for 1 minute.
4. Add chicken broth, roasted peppers, olives, lemon zest, and a pinch of salt.
5. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is tender.
6. Remove from heat; stir in lemon juice, parsley, and dill.
3. Assemble the Dish
1. Fluff rice with a fork and divide among plates.
2. Top with sliced chicken.
3. Garnish with feta, extra herbs, and lemon wedges if desired.
Notes & Tips
Make Ahead: Both rice and chicken can be cooked in advance and stored separately in the fridge for up to 3 days.
Veggie Boost: Add spinach, zucchini, or artichoke hearts for more Mediterranean flavor.
Whole grain: Swap rice for farro, quinoa, or bulgur for extra fiber.
Flavor Tip: A drizzle of good-quality olive oil over the finished dish adds richness.
❓ Frequently asked questions FAQ
Q: Can I bake the chicken instead?
A: Yes — bake at 400°F (200°C) for 20–25 minutes.
Q: Can I make this vegetarian?
A: Absolutely! Skip the chicken and add chickpeas or grilled halloumi.
Q: What kind of olives work best?
A: Kalamata or Castelvetrano olives bring the best Mediterranean flavor.
Nutrition information
Calories: 520
Protein: 32g
Fat: 20g
Carbs: 48g
Fiber: 5g
Sodium: 610mg