Mediterranean Inspired Chicken and Rice Bowl
Mediterranean Inspired Chicken and Rice Bowl
Ingredients
For the Mediterranean Chicken
- 2 1/2 pounds chicken thighs and drumsticks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves, grated
- 1/4 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 squeeze lemon juice
For the Roasted Chickpeas
- 1 can chickpeas, 15-ounce, drained and dried
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the Flavorful Rice
- 2 tablespoons olive oil
- 1/2 onion, medium, chopped
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 2 cups basmati rice
- 2 1/2 cups chicken broth
- 1 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
For the Whipped Feta
- 8 ounces feta, in brine, drained
- 5.3 ounces Greek yogurt
- 1 lemon zest, from 1 lemon
- 1 squeeze lemon juice
- 2 tablespoons olive oil
- as needed paprika, for topping
- as needed fresh dill, for topping, chopped
- as needed fresh parsley, for topping, chopped
For the Fresh Salad
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 red onion, diced
- 1/4 cup peperoncini, sliced, or similar pickled mild peppers
- 1 tablespoon olive oil, as needed
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
Instructions
- 1
Preheat your oven to 425°F (220°C). Prepare a baking dish for the chicken and a sheet pan for the chickpeas.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, combine the chicken thighs and drumsticks with 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, grated garlic cloves, 1/4 teaspoon red pepper flakes, 1 teaspoon oregano, 1 teaspoon thyme, 1 tablespoon kosher salt, 1 teaspoon black pepper, and a squeeze of lemon juice. Mix thoroughly to coat all sides of the chicken. Transfer the seasoned chicken to the prepared baking dish.
⏱️ 10 min
- 3
Drain the can of chickpeas using a sieve. Place the drained chickpeas on the sheet pan. Drizzle with 2 tablespoons olive oil, then add 1/2 teaspoon cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt. Mix well to coat the chickpeas.
⏱️ 5 min
- 4
Place both the chicken and the chickpeas in the preheated oven. Bake the chicken for 35-40 minutes, flipping halfway through. Bake the chickpeas for 20-25 minutes. The chicken and chickpeas can bake simultaneously on different racks.
⏱️ 40 min•🌡️ 425
- 5
While the chicken and chickpeas are baking, prepare the rice. In a pot over medium heat, add 2 tablespoons olive oil and the chopped onion. Cook for 2 minutes until the onions are translucent. Add 1 teaspoon turmeric and 1 teaspoon garlic powder, stirring to combine. Cook for another minute.
⏱️ 5 min
- 6
Add 2 cups basmati rice, 2 1/2 cups chicken broth, and 1 teaspoon salt to the pot. Mix well and bring to a boil. Reduce the heat to low, cover the pot, and let it cook for 20 minutes.
⏱️ 25 min
- 7
While the rice is cooking, prepare the whipped feta. Drain the feta in brine and break it into chunks. Place the feta in a food processor along with 5.3 ounces Greek yogurt, the zest of 1 lemon, a squeeze of lemon juice, and 2 tablespoons olive oil. Blend until smooth. Set aside for serving.
⏱️ 5 min
- 8
Prepare the fresh salad. Dice the cucumber, tomato, and red onion. Slice the peperoncini. Combine all the diced vegetables and sliced peperoncini in a bowl. Drizzle with olive oil and season with salt and pepper to taste. Mix well.
⏱️ 10 min
- 9
Once the rice has cooked for 20 minutes, uncover the pot. Add 3 tablespoons butter, the cooked chickpeas (from step 4), 2 tablespoons chopped dill, and 2 tablespoons chopped parsley. Mix everything together gently.
⏱️ 5 min
- 10
To assemble the bowls, spoon a generous amount of the prepared rice onto each plate. Place the cooked chicken thighs and drumsticks on top of the rice. Add a serving of the fresh salad on the side. Add a dollop of the whipped feta next to the salad, then garnish the feta with a sprinkle of paprika, fresh dill, and fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Inspired Chicken and Rice Bowl
For the Mediterranean Chicken
- 2 1/2 pounds chicken thighs and drumsticks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves, grated
- 1/4 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 squeeze lemon juice
For the Roasted Chickpeas
- 1 can chickpeas, 15-ounce, drained and dried
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the Flavorful Rice
- 2 tablespoons olive oil
- 1/2 onion, medium, chopped
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 2 cups basmati rice
- 2 1/2 cups chicken broth
- 1 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
For the Whipped Feta
- 8 ounces feta, in brine, drained
- 5.3 ounces Greek yogurt
- 1 lemon zest, from 1 lemon
- 1 squeeze lemon juice
- 2 tablespoons olive oil
- as needed paprika, for topping
- as needed fresh dill, for topping, chopped
- as needed fresh parsley, for topping, chopped
For the Fresh Salad
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 red onion, diced
- 1/4 cup peperoncini, sliced, or similar pickled mild peppers
- 1 tablespoon olive oil, as needed
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
Instructions
- 1
Preheat your oven to 425°F (220°C). Prepare a baking dish for the chicken and a sheet pan for the chickpeas.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, combine the chicken thighs and drumsticks with 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, grated garlic cloves, 1/4 teaspoon red pepper flakes, 1 teaspoon oregano, 1 teaspoon thyme, 1 tablespoon kosher salt, 1 teaspoon black pepper, and a squeeze of lemon juice. Mix thoroughly to coat all sides of the chicken. Transfer the seasoned chicken to the prepared baking dish.
⏱️ 10 min - 3
Drain the can of chickpeas using a sieve. Place the drained chickpeas on the sheet pan. Drizzle with 2 tablespoons olive oil, then add 1/2 teaspoon cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt. Mix well to coat the chickpeas.
⏱️ 5 min - 4
Place both the chicken and the chickpeas in the preheated oven. Bake the chicken for 35-40 minutes, flipping halfway through. Bake the chickpeas for 20-25 minutes. The chicken and chickpeas can bake simultaneously on different racks.
⏱️ 40 min•🌡️ 425 - 5
While the chicken and chickpeas are baking, prepare the rice. In a pot over medium heat, add 2 tablespoons olive oil and the chopped onion. Cook for 2 minutes until the onions are translucent. Add 1 teaspoon turmeric and 1 teaspoon garlic powder, stirring to combine. Cook for another minute.
⏱️ 5 min - 6
Add 2 cups basmati rice, 2 1/2 cups chicken broth, and 1 teaspoon salt to the pot. Mix well and bring to a boil. Reduce the heat to low, cover the pot, and let it cook for 20 minutes.
⏱️ 25 min - 7
While the rice is cooking, prepare the whipped feta. Drain the feta in brine and break it into chunks. Place the feta in a food processor along with 5.3 ounces Greek yogurt, the zest of 1 lemon, a squeeze of lemon juice, and 2 tablespoons olive oil. Blend until smooth. Set aside for serving.
⏱️ 5 min - 8
Prepare the fresh salad. Dice the cucumber, tomato, and red onion. Slice the peperoncini. Combine all the diced vegetables and sliced peperoncini in a bowl. Drizzle with olive oil and season with salt and pepper to taste. Mix well.
⏱️ 10 min - 9
Once the rice has cooked for 20 minutes, uncover the pot. Add 3 tablespoons butter, the cooked chickpeas (from step 4), 2 tablespoons chopped dill, and 2 tablespoons chopped parsley. Mix everything together gently.
⏱️ 5 min - 10
To assemble the bowls, spoon a generous amount of the prepared rice onto each plate. Place the cooked chicken thighs and drumsticks on top of the rice. Add a serving of the fresh salad on the side. Add a dollop of the whipped feta next to the salad, then garnish the feta with a sprinkle of paprika, fresh dill, and fresh parsley.
⏱️ 5 min