Mediterranean chicken and rice bowl

Name: Mediterranean chicken and rice bowl
Cuisine: Mediterranean
Ingredients: 8 skinless boneless chicken thighs; 1/4 cup olive oil; 1/4 cup plain yogurt; 5 cloves of garlic; The juice Of one small lemon; 1/2 tablespoon salt; 1/2 tablespoon paprika; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon oregano; 1 teaspoon thyme; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1/3 cup olive oil; 3 cups basmati rice (wash and soak in warm water for 20 minutes); 1/2 tablespoon salt; 1 tablespoon chicken bouillon; 1/2 teaspoon cumin; 1/2 teaspoon turmeric; 4 cups of chicken broth; 1/4 cup extra virgin olive oil; 1 tablespoon apple cider vinegar; 1 lemon the juice; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1/2 teaspoon salt; 2 medium size tomatoes; 1 English cucumber; 1 small red onion; 1 can of chickpeas (drain and rinse)

10 steps

Mediterranean chicken and rice bowl A super delicious and easy family favorite meal that comes together in no time. While the chickens in the oven, I make the rice and salad by the time the chicken is done everything else is done too. For a healthier option, you can substitute the rice for mixed greens or lettuce. Written recipe and measurements are on the link in my bio!! Enjoy!!

Updated at: Thu, 17 Aug 2023 10:03:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories5179.1 kcal (259%)

Total Fat250.8 g (358%)

Carbs480.7 g (185%)

Sugars32.8 g (36%)

Protein243.3 g (487%)

Sodium10250.1 mg (513%)

Fiber32.2 g (115%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Preheat your oven to 425°

Step 2

2. The chicken- Make the marinade for the chicken by combining the olive oil, plain yogurt, garlic, lemon juice, salt and the herbs and spices together and mix will.

Step 3

3. Add the chicken thighs in the marinade give it a good mix and you can put it in the oven right away or let it marinate for a half an hour.

Step 4

4. Put the chicken in the oven at 425° for about 35 to 40 minutes. Once it comes out of the oven let the chicken rest for 5 minutes then dice or sliced the chicken.

Step 5

5. The rice- wash and soak the rice in warm water for about 20 minutes

Step 6

6. Put a pan on high heat, add olive oil wait for the oil to get hot. then drain the rice and add it in there. season the rice with salt, chicken bullion, cumin, turmeric.

Step 7

7. Then to the rice, add the chicken broth give it a good mix cover and wait for the liquid to reduce down, once the liquid reduces down, lower the heat to really low and let it cook for another 15 to 20 minutes.

Step 8

8. For the salad- make the vinaigrette by combining together the Extra virgin olive oil, apple cider vinegar, lemon juice, garlic powder, oregano, salt and give it a good mix. To the vinaigrette add the tomatoes, cucumbers, red onion, chickpeas and parsley and toss everything together really well.

Step 9

9. Once everything is done make your bowl rice first then the chicken and salad top it with some feta cheese and parsley and enjoy.

Step 10

10. If you’re looking for a healthier option, you can substitute the rice for mixed greens or lettuce.

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