Are you a fan of rice bowls? Because I am, and I love making different versions depending on what I’m craving. Sometimes, I wish I were sitting at a sunny café by the sea, so I make this Mediterranean chicken bowl, which brings all those fresh, vibrant flavors right to my kitchen. It’s not quite a plane ticket, but it sure gets me close. Plus, it’s quick enough to throw together after a long day, and it never fails to brighten up my dinner table.
If you’re ready to shake up your mealtime routine, I highly recommend this Mediterranean chicken bowl recipe! Keep scrolling for the ingredients, step-by-step directions, and simple swaps to fit whatever you have on hand.
What You’ll Need to Make This Easy Mediterranean Chicken Bowl Recipe
This recipe isn’t complicated, but the right ingredients make all the difference. Using fresh, quality items can turn a simple bowl into something that tastes straight out of the Mediterranean.
Rice – The grain that balances the fresh toppings and savory chicken. Cook it in a rice cooker, Instant Pot, or even use microwave packs if you’re short on time.
Greek salad – This adds freshness, crunch, and color to the bowl. A mix of cucumbers, tomatoes, red onion, and olives brings that classic Mediterranean flavor. For the best taste, use ripe, firm veggies and good-quality Kalamata olives.
Roasted chicken breast – Lean, juicy, and full of protein. Roast it just until it’s cooked through so it stays tender.
Hummus – Creamy, nutty, and full of flavor. You can use store-bought for convenience, but if you have time, homemade adds an extra fresh touch. Look for hummus made with extra-virgin olive oil for the smoothest texture.
Olive oil – The liquid gold of Mediterranean cooking! Go for extra-virgin olive oil for the best flavor, and if possible, choose one with a peppery finish.
Feta cheese – Salty, tangy, and crumbly, feta adds that punch of flavor that makes the bowl complete. Buy a block of feta in brine if you can. It stays fresher and creamier than the pre-crumbled version.
Oregano – This earthy, slightly minty herb gives the chicken and salad their signature Mediterranean vibe. Dried oregano works perfectly, but if you have fresh on hand, it makes the flavors even brighter.
How to Cook This Mediterranean Chicken Bowl Recipe at Home
Cooking the components separately might seem like extra work, but it’s what gives this recipe layers of flavor that all come together in the final bowl.
1. Rinse the rice until the water runs clear. This keeps it from turning sticky. Cook it according to the package instructions, then fluff it with a fork. Keep it covered so it stays warm while you prep everything else.
2. Preheat your oven to 400°F (200°C). Season the chicken breast with olive oil, salt, pepper, oregano, and a squeeze of lemon. Roast for about 20-25 minutes, or until the inside is no longer pink. If you have a meat thermometer, aim for 165°F (74°C). Let the chicken rest for 5 minutes before slicing so it stays juicy.
3. Prep the hummus. If you’re using store-bought, give it a quick stir and maybe drizzle some olive oil on top to make it feel fresh. If you’re making it from scratch, blend chickpeas, tahini, lemon juice, garlic, and olive oil until smooth. Add a splash of water if it feels too thick.
4. Make the salad by chopping up cucumbers, tomatoes, red onion, and olives. Toss them together with a little olive oil, lemon juice, salt, and oregano. You can make this ahead of time, but I like it best fresh, so the veggies stay crisp.
5. Scoop some rice into a bowl, add sliced chicken, a spoonful of hummus, and a heap of the Greek salad. Crumble feta cheese on top, drizzle with more olive oil if you like, and dig in while everything’s fresh.
Mediterranean Chicken Bowl Recipe FAQs
How do I keep the chicken breast juicy?
Cook it just until it reaches 165°F and let it rest for 5 minutes before slicing so the juices stay put instead of running all over your cutting board. A quick marinade with olive oil, lemon, and oregano also works wonders, giving you flavor and tenderness at the same time.
Can I use chicken thighs instead of breast?
Definitely! Thighs have a little more fat, which makes them naturally juicier and less likely to dry out. Just roast them until fully cooked, which usually takes a few minutes longer than a chicken breast.
How long does cooked rice last in the fridge?
Rice keeps well for about 3-4 days if stored properly. Cool it quickly after cooking, pop it into an airtight container, and keep it chilled. When you’re ready to reheat, add a splash of water so it doesn’t end up dry or clumpy.
Can I meal prep chicken bowls?
Yes, and that’s one of the reasons they’re so popular! Store the chicken and rice together in one container, and keep the salad and hummus separate so everything stays fresh and crisp.
Mediterranean Chicken Bowl Recipe Substitutions and Add-Ins
The best thing about this Mediterranean chicken bowl recipe is its flexibility. If you’re not feeling chicken, swap in shrimp, salmon, or even falafel or chickpeas for a vegetarian twist. Rice is a classic base, but quinoa, couscous, or cauliflower rice work just as well and change up the texture. Hummus adds creaminess, though tzatziki or baba ganoush are just as delicious if you want something different. And don’t be afraid to play with toppings. Roasted veggies, fresh herbs, or even a few pickled onions can give your bowl a whole new personality.
Final Thoughts
Even if you can’t escape to a café by the sea right now, a Mediterranean chicken bowl is the next best thing. It’s easy to prep at home with simple, wholesome ingredients, and there are plenty of ways to customize it.
Loved this recipe? Save it to your weeknight dinner rotation or share it with a friend who needs a new meal idea. Food this good shouldn’t be kept a secret!
Mediterranean Chicken Bowl
Ingredients
- 1 cup uncooked rice white, brown, or basmati
- 2 chicken breasts about 1 lb / 450 g total
- 2 tbsp olive oil divided
- 1 tsp dried oregano
- 1 lemon juice + wedges for serving
- 1 cup hummus store-bought or homemade
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ¼ red onion thinly sliced
- ½ cup Kalamata olives pitted and halved
- ½ cup feta cheese crumbled
- Salt and pepper to taste
Instructions
- Rinse and cook the rice according to package directions. Fluff and keep warm.
- Preheat oven to 400°F (200°C). Coat chicken with 1 tbsp olive oil, oregano, lemon juice, salt, and pepper. Roast 20–25 min, rest 5 min, then slice.
- Stir store-bought hummus or blend your own with chickpeas, tahini, lemon, garlic, and olive oil.
- Make the salad. Toss tomatoes, cucumber, onion, and olives with 1 tbsp olive oil, lemon juice, salt, and pepper.
- Layer rice, chicken, hummus, and salad in bowls. Top with feta and an extra drizzle of olive oil.
