You know those recipes you just keep coming back to, week after week? For me, this Mediterranean Chicken and Rice Bowl is it. It’s not the fanciest thing I make, but it’s the one meal that feels like a mini-vacation on a busy Tuesday night. It’s all about the way the smoky grilled chicken, the simple fluffy rice, and that pop of fresh tomato and onion all come together. The biggest game-changer I figured out? Letting the chicken actually sit in the marinade for a bit. Seriously, don’t skip that part. It’s the difference between, “Hey, this is nice,” and, “Wow, what did you put in this?”

Ingredients for the Perfect Mediterranean Chicken and Rice Bowl

Okay, for this amazing bowl of goodness, here’s what you’ll need to grab. I promise there’s nothing too wild or hard to find on this list.

For the Flavor-Packed Chicken:

About a pound of boneless, skinless chicken breasts or thighs, which I usually cut into chunks.
1 heaping teaspoon of dried oregano
1 teaspoon of sweet paprika
½ a teaspoon of ground cumin
3 cloves of garlic, minced up nice and fine
½ teaspoon of sea salt
¼ teaspoon of black pepper
A splash of olive oil for the pan

For the Fluffy Rice Base:

1 cup of your favorite long-grain white rice
2 cups of chicken broth (this adds so much more flavor than water!)

For the Fresh & Zesty Topping:

1 cup of cherry tomatoes, sliced in half. Using both red and yellow ones makes the bowl look extra pretty.
½ of a red onion, chopped small.
A good handful of fresh parsley, all chopped up.

How Long Does This Mediterranean Chicken and Rice Bowl Take?

I love this healthy chicken and rice recipe because it actually fits into a normal, chaotic evening. You won’t be stuck in the kitchen for hours on end, I promise.

Prep Time: Give yourself about 15 minutes. It’s mostly just chopping and mixing.
Cooking Time: Roughly 25-30 minutes, depending on your stove.
Total Time: You’ll have this on the table in under 45 minutes.

Step-by-Step Guide to Your New Favorite Bowl

Ready? Let’s make this thing. I’ll walk you through it exactly how I do it in my own kitchen.

Step 1: Infuse Your Chicken with Flavor

First things first, let’s get that chicken tasting incredible. Grab a bowl—any medium one will do—and dump in the oregano, paprika, cumin, that minced garlic, salt, and pepper. Give it a quick stir. Now, add your chicken pieces and use a spoon (or just get in there with your clean hands) to make sure every chunk is coated. If you have the time, cover it and let it hang out in the fridge. Even just 30 minutes makes a world of difference.

Step 2: Get That Rice Perfectly Fluffy

While the chicken is getting all flavorful, it’s time to deal with the rice. Pour the chicken broth into a saucepan and crank the heat up to get it boiling. Once you see bubbles, stir in your rice. As soon as you’ve done that, drop the heat to the absolute lowest setting your stove has and clamp on a lid. Set a timer for 18 minutes and walk away. The most important rule of fluffy rice is: do not peek! When the timer goes off, kill the heat but leave the pan on the burner with the lid on for another 5 minutes. This lets it steam and finish perfectly. Then you can finally take off the lid and fluff it with a fork.

Step 3: Achieve Those Perfect Grill Marks

Time for the best part. Get a grill pan or a sturdy skillet and add a little olive oil. Turn the heat up to medium-high. You want that pan good and hot before the chicken even thinks about touching it. You’re listening for a loud SIZZLE the second the chicken hits the pan. If you don’t hear it, wait another minute for the pan to heat up. That sound is the start of all the yummy, browned bits. Let the chicken cook without moving it for 6-8 minutes to get that nice char. Then flip the pieces and cook them for another 6-8 minutes on the other side until they’re cooked through.

Step 4: Whip Up the Fresh Topping

This literally takes two minutes. While the chicken is cooking, grab a small bowl and toss in your halved cherry tomatoes and the diced red onion. And… that’s it. You don’t need a dressing or anything. The simple, bright flavors are exactly what you need to cut through the richness of the chicken.

Step 5: Bring It All Together

Now we assemble! This is where it all pays off. Get your bowls out and spoon in a nice bed of that fluffy rice. Pile the warm, grilled chicken on top. Be generous! Then, spoon that fresh tomato and onion mix right over everything. Finish it all off with a big sprinkle of the chopped parsley. The green just makes it look so fresh and inviting.

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How I Love to Serve My Mediterranean Chicken and Rice Bowl

This bowl is a total meal on its own, but if I’m feeling a little extra, I’ll add a big dollop of creamy tzatziki sauce on the side for dipping. My kids love that. If I happen to have some feta cheese in the fridge, I’ll crumble a little of that over the top, too.

It’s also fantastic for lunches throughout the week. Making a double batch of the grilled chicken and rice is a smart move for meal prep. I just keep the components in separate containers and throw together a fresh bowl when I’m ready to eat. It beats a boring sandwich any day.

Why This Bowl Has My Heart

Look, there’s a reason this recipe is on such heavy rotation in my house. This Mediterranean Chicken and Rice Bowl just works. It’s full of color, it’s full of flavor, and it makes you feel good after you eat it. It’s solid proof that you don’t need a ton of fuss to make something really, really good. I truly hope you give it a try. If you do, come back and tell me what you think in the comments! I always love hearing from you.

Yield: 3-4 servings

Mediterranean Chicken and Rice Bowl

A healthy and easy bowl with juicy grilled chicken, fluffy rice, and a fresh tomato topping. Your new favorite weeknight dinner is here.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

1 pound chicken breasts or thighs boneless skinless
1 teaspoon dried oregano
1 teaspoon paprika
half a teaspoon cumin
3 garlic cloves minced
half a teaspoon salt
a little black pepper
a splash of olive oil
1 cup long-grain white rice
2 cups chicken broth
1 cup cherry tomatoes halved
half a red onion chopped small
fresh parsley for garnish

Instructions

Step 1:

Get a bowl and throw in the oregano paprika cumin garlic salt and pepper. Add the chicken and mix it all up good. Let it sit for 30 minutes if you have time it makes it better.

Step 2:

Make the rice now. Boil the chicken broth in a pot then stir in the rice. Turn the heat way down low cover it and just let it be for like 18 minutes. No peeking.

Step 3:

Get a pan nice and hot with some olive oil. Put the chicken in there. Let it cook and get those nice dark grill marks maybe 6 minutes on each side. When its done take it out.

Step 4:

While the chicken cooks just mix the halved tomatoes and the chopped red onion in a little bowl.

Step 5:

Time to eat. Put rice in a bowl then the chicken then the tomato onion mix. Sprinkle some parsley on top to make it look nice.

Notes

For gluten-free just make sure your chicken broth says gluten-free on it.
This recipe is great for meal prep. Just keep the chicken rice and tomato topping in separate containers in the fridge.
Feel free to add a scoop of hummus or tzatziki sauce on the side it's so good.
Don't worry if your chicken pieces aren't all the same size it makes it look more homemade.

Nutrition Information:

Yield:

4
Amount Per Serving:Calories: 550

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