Mediterranean Chicken and Rice Bowl

This dish pairs bitter greens nicely with sweet grape tomatoes and creamy chickpeas which are then balanced out with a light and lemony broth.

Rice dishes are a staple in our kitchen year round. But when the weather starts to get warmer, I crave dishes that still feel light, but are satisfying. This Mediterranean Chicken and Rice dish hits all those marks.

This dish is incredibly easy to make and only uses two pans! I love it when my clean up is as easy as my prep work.

I’ll start by cubing my chicken then seasoning it with salt and pepper. I will sauté the chicken in a pan over medium heat until fully cooked. Once chicken is cooked, set it aside and add your vegetables to the same pan. Add in the lemon juice and chicken broth and stir to combine. Make sure the greens are completely covered by the broth mixture so they cook nicely. Once the greens are wilted, add back in the chicken and cook for another 5 minutes on low to allow chicken to absorb the flavors.

Scoop the chicken and veggies on top of the rice, and don’t forget to ladle some broth over everything! I like to serve this with homemade tzatziki and my husband also likes to add feta. To finish off the dish, add some lemon slices for additional flavor!

Transform your weeknight dinner with this vibrant Mediterranean Chicken and Rice Bowl. Tender chicken simmers in a light, lemony broth that brings a fresh brightness to every bite. The dish is balanced with a medley of bitter greens and sweet, juicy tomatoes, creating a perfect harmony of flavors and textures. Served over fluffy rice, it’s a satisfying and nutritious meal that captures the essence of the Mediterranean—simple, flavorful, and full of heart.

Mediterranean Chicken and Rice Bowl

Serves: 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

1 cup uncooked rice
1.5-2 lb chicken breast, cubed
1 tbsp lemon juice
1 tsp garlic powder
Salt and pepper
1 tbsp olive oil
2 cups of greens (can use kale, collard greens, spinach)
1 pint grape tomatoes, halved
1 can chickpeas, drained and rinsed
2 tbsp lemon juice (1 whole lemon)
1 cup chicken broth
1 lemon, sliced

Directions:

Cook the rice according to package directions. Once done, remove from heat and set aside.
Season chicken with lemon juice, garlic powder, salt, and pepper. Warm up olive oil in a large sauce pan over medium heat. Add in chicken and cook for about 15 minutes, browning the chicken on all sides. Once chicken is fully cooked through (internal temperature reaches 165° F), remove from heat and set aside.
In the same pan the chicken was cooked in, add in greens, tomatoes, and chick peas. Stir in lemon juice and chicken broth. Allow broth to come to a simmer, then reduce heat to low and cook until greens and tomatoes have wilted, about 5-7 minutes.
Add chicken back to the pan and top with lemon slices. Cook for an additional 5 minutes. Serve chicken, vegetables, and the broth over the rice. Enjoy!

Tips for the Best Mediterranean Chicken and Rice Bowl

Switch up the protein. This dish would also taste amazing with marinated shrimp or a fish such as cod or salmon.
Mix up the greens. I prefer to use a bitter green such as kale or collard greens, however, spinach or arugula would work as well!
Add more toppings. I like serving this dish with homemade tzatziki. You can also top with feta cheese