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Mediterranean Chicken Bowls

A bright, make-ahead Mediterranean bowl with lemony grilled chicken, rice, salad, and chickpea-tahini hummus.
Prep Time20 minutes
Cook Time20 minutes
Total Time20 minutes
Servings: 8 servings

Ingredients

  • 2 cups long grain rice
  • 3.5 cups water
  • 2 tablespoons butter
  • 2 teaspoons salt (for rice)
  • 4 pieces chicken breasts, boneless skinless
  • 3 tablespoons lemon juice (for marinade)
  • 3 tablespoons olive oil (for marinade)
  • 3 tablespoons fresh parsley, chopped
  • 3 cloves garlic, crushed or finely chopped (for marinade)
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano (for marinade)
  • 1/2 teaspoon salt (for chicken)
  • 1/2 teaspoon black pepper
  • 1 cup chickpeas, drained (reserve liquid)
  • 2 cloves garlic (for hummus)
  • 1/2 teaspoon kosher salt (for hummus)
  • 1/4 cup tahini (sesame paste)
  • 1 lemon lemon, juiced (about 3 tablespoons for hummus)
  • 1 tablespoon water or reserved chickpea liquid
  • 1 head romaine lettuce, torn into bite-size pieces, washed and dried
  • 2 pieces tomatoes, cored, seeded, and large diced
  • 1 piece English cucumber, medium, large diced
  • 1 cup kalamata olives, pitted and halved
  • 1/2 piece red onion, thinly sliced medium
  • 3 tablespoons extra-virgin olive oil (for salad)
  • 2 tablespoons lemon juice (for salad) freshly squeezed from 1 medium lemon
  • 1 1/2 teaspoons oregano leaves, fresh (or 1/2 teaspoon dried)
  • 1/4 teaspoon kosher salt (for salad) plus more as needed
  • 1/4 cup feta cheese, crumbled

Instructions

  • Rinse the rice under cold water in a large bowl until the water runs clear, then soak at least 5 minutes.
  • Bring 3.5 cups water to a boil in a large saucepan, add the rice and 2 teaspoons salt, reduce heat to low, cover, and simmer about 10 minutes or until the water is absorbed and rice is tender.
  • Remove the pan from heat, stir in 2 tablespoons butter until melted, cover and set the rice aside.
  • Prepare the chicken marinade by whisking 3 tablespoons lemon juice, 3 tablespoons olive oil, 3 tablespoons chopped parsley, 3 crushed garlic cloves, 1 teaspoon paprika, and 1/2 teaspoon dried oregano in a large bowl or resealable bag.
  • Poke the chicken breasts several times with a fork, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, add to the marinade, coat well, and marinate at least 20 minutes or up to 2 days in the refrigerator.
  • Remove chicken from the marinade and cook on a preheated grill, under the broiler, or in a grill pan over medium-high heat for about 5–6 minutes per side, until an instant-read thermometer registers 165°F (74°C) and juices run clear.
  • For the hummus, mince 2 cloves garlic in the food processor, then add 1 cup drained chickpeas, 1/4 cup tahini, 1/2 teaspoon kosher salt, the juice of 1 lemon (about 3 tablespoons), and 1 tablespoon water or reserved chickpea liquid; process until coarsely pureed and adjust consistency with more chickpea liquid if needed.
  • Make the salad by combining torn romaine, diced tomatoes, diced cucumber, halved kalamata olives, and thinly sliced red onion in a large bowl.
  • Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1½ teaspoons oregano leaves (or 1/2 teaspoon dried), 1/4 teaspoon kosher salt, and pepper to taste, then toss with the salad and sprinkle with 1/4 cup crumbled feta.
  • Assemble bowls with rice, sliced grilled chicken, salad, and a dollop of chickpea-tahini hummus, then serve.

Equipment

  • Large Saucepan
  • Measuring Cups and Spoons
  • Large Bowl
  • large resealable plastic bag
  • grill, broiler, or grill pan
  • Food Processor
  • Cutting board and knife
  • Serving bowls

Notes

  • Marinate chicken longer for more flavor; overnight is best.
  • Reserve chickpea liquid to thin hummus as needed.
  • Rinse rice until water runs clear to remove excess starch.
  • Cook chicken until internal temperature reaches 165°F (74°C).