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Mediterranean Chicken Rice Bowl
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Mediterranean Chicken Rice Bowl

Course Main
Cuisine Greek
Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time: 1 hour
Total Time 1 hour 55 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Oven-proof Skillet
  • Large saucepan
  • Large skillet

Ingredients

Lemon Herb Chicken:

  • Zest and juice from 1 large lemon 2 tbsp juice
  • 2 tbsp olive oil
  • 2 cloves of garlic minced
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh parsley
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 2 cloves of garlic minced
  • 2 boneless skinless chicken breasts fat removed

Garlic Rice:

  • 1 tsp butter
  • 1 tsp olive oil
  • 4 cloves garlic minced
  • 1 cup uncooked jasmine rice
  • 2 cups chicken broth
  • Sea salt and white pepper to taste

Caramelized Onion, Tomato, and Spinach Sauté:

  • 1 tbsp olive oil
  • ½ yellow onion diced
  • Handful of grape tomatoes
  • 2 cups baby spinach
  • Sea salt and freshly cracked pepper to taste

Other Ingredients:

  • 2 tbsp toasted pine nuts
  • 2 tbsp feta cheese
  • 2 tbsp fresh parsley chopped
  • Lemon wedges if desired

Instructions

  • Make the marinade by combining the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, oregano, and basil in a large zip-lock bag. Add the chicken breasts, then seal and refrigerate for 1 hour. Remove the chicken from the refrigerator 20 minutes before cooking.
  • Preheat the oven to 375 degrees.
  • Remove the chicken from the marinade and pat dry. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.
  • Cook the chicken by heating an OVEN PROOF skillet over medium-high heat that has been coated with cooking spray.
  • Add the chicken breasts to the HOT skillet and cook until browned, about 2-3 minutes. Flip the chicken over and place it into the oven. Bake for 20-25, or until the chicken is cooked through.
  • Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.
  • Prepare the garlic rice in a large saucepan, while the chicken is baking. Click the link up above for the recipe. 
  • Prepare the vegetables while the chicken and rice are cooking, by heating a large skillet over medium-low heat with olive oil. Add the diced onion and cook, stirring occasionally, for 20 minutes. Side Note: If the pan and onion get dry add a bit more olive oil or water and toss to coat evenly. Continue cooking until caramelized.
  • Once the onion is caramelized, add the grape tomatoes and cook until just about to burst, about 5 minutes. Add the baby spinach then season with sea salt and freshly cracked pepper, to taste.
  • Prepare the rice bowl by placing a big scoop of garlic rice in a bowl. Add some sliced chicken along with some spinach and tomato sauté.
  • Top with some toasted pine nuts, feta cheese, and fresh parsley. Serve with additional lemon wedges if needed. Enjoy.