Description
A bright and satisfying Mediterranean-style bowl made with lemon-marinated chicken, fluffy rice, crisp vegetables, and a creamy yogurt sauce.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 large lemon, zested and juiced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked white rice
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/3 cup kalamata olives, pitted and sliced
- 3/4 cup plain yogurt
- 1/4 cup fresh parsley, chopped
Instructions
- In a mixing bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and black pepper.
- Add the chicken thighs and toss until fully coated. Let marinate for at least 20 minutes.
- Cook the white rice according to package instructions until fluffy and set aside.
- Heat a skillet or grill pan over medium heat.
- Cook the marinated chicken for 5 to 6 minutes per side until golden and fully cooked.
- Remove the chicken from the heat, let rest briefly, then slice.
- In a small bowl, mix plain yogurt with a squeeze of lemon juice and a pinch of salt.
- Assemble bowls with rice, sliced chicken, cucumber, cherry tomatoes, red onion, olives, and yogurt sauce.
- Finish with chopped fresh parsley and serve.
Notes
- Marinate the chicken longer for deeper flavor.
- Add extra lemon juice to the sauce for more brightness.
- Store components separately for best meal prep results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg