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Mediterranean Bowl with rice and spinach, tomatoes, cucumbers, seasoned chicken, feta, tzatziki sauce, dill and pickled red onions.
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5 from 5 votes

Mediterranean Bowl

These Mediterranean rice bowls make the perfect lunch or dinner with seasoned chicken, fluffy yellow rice, creamy tzatziki sauce, crunchy vegetables, and tangy pickled onions.
Prep Time25 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Greek
Keyword: Mediterranean, Spring Bowls
Servings: 4 bowls
Calories: 601kcal
Author: Erica Walker

Ingredients

Yellow Rice

  • 3 tablespoons butter
  • 1 cup Jasmine rice
  • 1 teaspoon minced garlic
  • ½ teaspoon onion powder
  • ½ teaspoon ground turmeric
  • 2 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh cilantro chopped

Lemon Pepper Chicken

  • 2 boneless skinless chicken breasts
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon lemon pepper seasoning to taste
  • 3 tablespoons cooking oil

Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 cucumber peeled and finely diced
  • 1 teaspoon dried dill
  • 1 tablespoon fresh lemon juice
  • salt and black pepper to taste

Additional Toppings

  • 2 cups fresh spinach
  • 2 cups grape tomatoes halved
  • 2 cups diced cucumbers
  • 1 cup crumbled feta
  • 1 cup pickled red onions

Instructions

Yellow Rice

  • Heat butter in a saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add garlic, onion powder, and turmeric and mix well.
    Browning rice with spices in saucepan.
  • Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste. Bring the mix to a boil, then turn the heat to low and cover the pan with a lid. Simmer for 20 minutes.
    Stirring broth into rice cooked in saucepan.
  • Remove from heat. Add fresh cilantro and fluff with a fork. Cover and set aside until ready to use
    Saucepan with seasoned rice and cilantro fluffed with fork.

Lemon Pepper Chicken

  • Cut chicken into bite-sized cubes and season with salt and lemon pepper. Toss well to combine.
    Bowl of cut chicken tossed in lemon pepper seasoning, salt and pepper with spoon.
  • Place oil in a skillet and heat over medium heat. Add chicken and cook, stirring often for 7-9 minutes or until the chicken is completely cooked through (when the internal temperature reaches 165℉).
    Skillet with cooked lemon pepper chicken in butter.

Tzatziki Sauce:

  • Combine all tzatziki sauce ingredients, cover, and refrigerate until ready to use.
    Glass bowl of Tzatziki sauce for Baked Lemon Salmon with a whisk.

Assembly

  • Place a scoop of rice in each bowl and add a handful of spinach.
    Base layer of Mediterranean Bowl with rice and spinach.
  • Top with chicken, tomatoes, and cucumbers.
    Adding chicken, tomatoes and cucumbers to Mediterranean Bowl with rice and spinach.
  • Add feta and tzatziki sauce. Top with pickled red onions and fresh dill.
    Mediterranean Bowl with rice and spinach, tomatoes, cucumbers, seasoned chicken, feta, tzatziki sauce, dill and pickled red onions.

Notes

  • Rotisserie chicken works great in place of cooking chicken from scratch and makes these bowls even faster to throw together.
  • For the best texture, store the rice, chicken, vegetables, and toppings separately until ready to serve.
  • The pickled red onions can be made several days ahead and get even better as they sit in the fridge.
  • You can swap the rice for quinoa, brown rice, couscous, or cauliflower rice.
  • Tzatziki sauce, hummus, tahini sauce, or a simple lemon vinaigrette all taste delicious on these bowls.
  • Leftovers will keep well in the refrigerator for about 3 to 4 days.
  • I recommend warming the rice and chicken first, then adding all the cold toppings right before serving.

Nutrition

Calories: 601kcal | Carbohydrates: 52g | Protein: 31g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 1218mg | Potassium: 952mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2574IU | Vitamin C: 23mg | Calcium: 320mg | Iron: 2mg