Name: Mediterranean Chicken Rice Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts; 2 cups cooked white or brown rice; 1/4 cup extra virgin olive oil; 2 tablespoons lemon juice; 2 teaspoons dried oregano; 1 teaspoon garlic powder; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, thinly sliced; 1/2 cup kalamata olives, pitted and sliced; 1/2 cup crumbled feta cheese; 1/2 cup tzatziki sauce; Salt and black pepper, to taste

So, Let Me Tell You About My Mediterranean Chicken Rice Bowls

You know those nights where you just want something that tastes (and kinda smells) like a holiday by the sea, but your fridge looks about as exciting as a flat tire on the M1? That’s me, way too often. I first made these Mediterranean Chicken Rice Bowls in a mad rush because I’d forgotten to buy groceries, and to be honest, I threw a load of random fridge bits in. It turned out so good, my daughter actually said it was the first meal she considered posting on Instagram. Not sure if that’s high praise but I’ll take it! And yes, I burned the first batch of rice (I always forget to set a timer the first go round. Oops.). Anyway, if you’re game for a bowlful of warming flavours that sorta feels like sunshine and a lazy afternoon, this is for you.

Why You’ll Love This (Or At Least Tolerate It!)

I make this when my patience is as thin as shop-bought tzatziki, because most of it’s just throwing things together and pretending you’re a chef. My family goes crazy for all the crunchy salad bits and the soft, tangy chicken—even my husband, who’s suspicious of anything with feta unless it’s on pizza. Plus, if you’ve got picky eaters or folks who’d rather eat plain rice (I live with one!), you can just serve it all separately. Oh, and if the rice goes a bit mushy, I just call it Mediterranean risotto—nobody questions it.

The Bits and Pieces You’ll Need (But Honestly, Sub Away)

2 chicken breasts (thighs work better if you like things juicier—my gran swore by them, but any chicken works, really)
1 cup uncooked basmati rice (or jasmine rice, or the ‘mystery bag’ you find at the back of the cupboard)
1 cup cherry tomatoes, halved—or just regular tomatoes chopped, if that’s all you’ve got
1/2 cucumber, diced (I sometimes skip this if the cucumber’s looking sad)
1/4 red onion, thinly sliced—I use shallots when I’m feeling fancy
1/4 cup kalamata olives, pitted and chopped (green olives work too; just don’t use the stuffed ones—they taste weird in this. You have been warned.)
1/2 cup feta cheese, crumbled (my cousin actually uses goat cheese; turns out that works in a pinch)
2 tbsp olive oil (or, ha, whatever your oil of choice is—sesame makes it extra interesting… once was enough for me)
2 tsp dried oregano (fresh is lovely but let’s not kid ourselves about what we keep on hand)
1 small lemon (zested and juiced—actually, the zest isn’t essential, but I like the drama)
2 cloves garlic, minced (I’ve been known to use garlic powder when the laziness hits)
Pinch of salt and black pepper
Handful of parsley or mint (totally optional, but it looks pretty on Instagram… supposedly)

Here’s How I Usually Throw It All Together

Marinate the chicken. Throw your chicken pieces in a bowl (zip-bag if you fancy yourself tidy) with 1 tbsp olive oil, lemon juice, zest, garlic, oregano, salt, pepper. Sometimes I add a dusting of paprika. Let that sit for at least 20 minutes; I’ll do it overnight if I remember, but usually forget and it’s still tasty. Sometimes I forget to marinate; it still works—just not as zingy.
Cook the rice. Bring 2 cups water and a pinch of salt to boil (or use stock if you’re feeling bougie). Toss in your rinsed rice, cover and simmer about 15 minutes. Don’t peek! I always get curious, but seriously, try to resist. Turn off the heat, let it sit a bit (5 minutes is good). Fluff with a fork. If it’s a bit sticky, don’t panic—extra lemon juice at the end will break it up a bit.
Cook the chicken. Heat the rest of your olive oil in a big frying pan or grill pan. Slap on the marinated chicken and cook about 5-6 minutes each side, till golden and not pink in the middle. This is where I sneak a little bite (chef’s tax!). Rest the chicken for a few minutes, then slice it up.
Prep the veg. While the chicken’s going, chop your veggies. Sometimes I add a handful of jarred artichokes or roasted red peppers if they’re lurking about.
Assemble! Pile the rice into bowls (I use soup bowls because that’s what I have). Add chicken slices, then scatter over tomatoes, cucumber, onion, olives, and feta. Top with herbs if you’ve not forgotten about them like me most days. I drizzle a bit more olive oil and a cheeky squeeze of lemon.

Little Notes From My (Sometimes Chaotic) Kitchen

If you forget to marinate the chicken, just toss extra lemon and oregano in the pan. It’s honestly fine.
I think this tastes even better for lunch the next day—the flavours get all friendly in the fridge.
Don’t worry if the salad veg look a bit limp. A splash of lemon sorts them right out.
If you’re dairy-free, just leave off the feta. I tried “vegan feta” once—don’t bother (or maybe I just picked a rubbish brand?).

If You Fancy a Change: My Hits and Misses

I’ve swapped in chickpeas for the chicken—really hearty, especially with lots of smoky paprika and a bit of tahini on top. If you want to go veggie, honestly, it’s a win.
Couscous instead of rice: super fast, but a bit bland unless you go heavy on the lemon and fresh herbs.
One time I tried it with quinoa. Regretted it, actually. Got a bit too earthy for my liking. But if that’s your thing, crack on.

What If You Don’t Have Fancy Kitchen Gear?

I use my battered frying pan for the chicken—anything that gets hot will work. Don’t have a grill pan? No worries. Sometimes I even just bake the chicken in the oven at 200C (about 400Fish) for 20-25 minutes. Not quite as golden, but much less faff.

How Long Does It Keep? (Spoiler: Not Long at My Place)

If, and that’s a big if, you have leftovers, shove ‘em in an airtight box in the fridge. Good for up to 2 days but, honestly, ours disappears by lunchtime the next day—especially if someone (naming no names) sneaks a midnight nibble. I always get caught because of the missing olives.

How I Like to Serve It (But You Do You!)

I pile everything up, then give everyone a wedge of lemon and a chunk of warm pita on the side. My husband likes a dollop of tzatziki. Occasionally, I go wild and add a spoonful of harissa hummus (I pinched that trick from my mate in Brighton—shoutout to her!). On summery days, I dish it up picnic-style, eat cross-legged in the garden, and hope no pigeons steal the olives.

A Few Pro Tips You Definitely Don’t Learn From TV Chefs

Try not to rush chicken—if you crank up the heat, it goes tough, not golden (made that mistake twice, now I’m wary).
If you use brown rice, just add extra water and cook time. Actually, it’s not my favourite here—but my husband swears it keeps him full till breakfast.
On second thought, maybe do taste before serving. I once mistook sugar for salt in the dressing… wow, that was a surprise.

Got Questions? I’ve Actually Heard These in Real Life!

Can I use pre-cooked chicken? Absolutely! Rotisserie chicken from the supermarket works if you’re knackered. Just add the seasonings with the veg—it won’t taste exactly the same, but it’s still good.
What if my rice sticks to the pan? Hmm, that’ll happen; don’t stress. Just scrape the bottom gently with a wooden spoon (bonus: crispy bits can be tasty!). Next time, maybe try a splash more liquid and lower the heat just a smidge.
Is this gluten-free? Yes, with rice and without pita. As long as you don’t get cheeky with the couscous (which, erm, isn’t actually rice…), you’re grand.
Where do you get good olives/feta? I usually grab mine at the local market, but once in a while I’ll splurge and order from this Greek online shop (shameless plug, but wow, their feta’s brilliant).
Can I prep this ahead for lunchboxes? Definitely. I just keep chicken and salad separate so nothing gets sad or soggy. Actually, sometimes I just pile everything in a container anyway, and it’s fine—I’m not that fussy.

Oh, and if you’re a music lover, I usually put on old soul or a classic Motown playlist while making this—totally unnecessary for the dish, but it helps me keep my patience with all the chopping (plus, it’s hard to be grumpy about onions when Stevie Wonder’s playing!).

Mediterranean Chicken Rice Bowls