Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked long-grain rice (such as basmati or jasmine)
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Cook the rice according to package directions. While the rice cooks, prepare the chicken marinade by combining 2 tablespoons of the olive oil, lemon juice, and oregano in a bowl. Add the chicken breasts, ensuring they are coated, and let them marinate for at least 15 minutes.
- Step 2: Heat the remaining 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Step 3: Remove the cooked chicken from the pan and allow it to rest for 5 minutes before slicing it into bite-sized strips.
- Step 4: While the chicken rests, prepare your bowl components: mix the cherry tomatoes, feta, and parsley in a small bowl. Whisk together any remaining marinade liquids with a small drizzle of fresh olive oil to create a light dressing.
- Step 5: Assemble the bowls by dividing the cooked rice evenly into four bowls. Top the rice with the sliced Mediterranean chicken, and then spoon the tomato and feta mixture over the top. Drizzle with the reserved dressing just before serving.
Notes
- For best leftovers, store the cooked chicken and rice separately from the tomato, feta, and dressing components, combining them only when ready to eat to maintain texture.
- To gently reheat the chicken and rice, add a spoonful of water or chicken broth to the container before microwaving on medium power, which helps prevent the rice from drying out.
- Elevate this bowl further by adding 1/2 cup of sliced Kalamata olives or diced cucumber for an extra crunch and authentic Mediterranean flavor.
- Maximize the vibrant lemon-oregano flavor by letting the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator, ensuring the acidity tenderizes the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American