Cookwith

Name: Grilled Chicken Mediterranean Rice Bowl
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup basmati rice; 2 boneless, skinless chicken breasts (about 12 oz total); 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/2 cup crumbled feta cheese; 2 tbsp olive oil; 1 lemon, juiced (plus zest); 1 tsp dried oregano; 1/2 tsp garlic powder; Salt and pepper, to taste

Grilled Chicken Mediterranean Rice Bowl

GrilledCarrot7121

This Grilled Chicken Mediterranean Rice Bowl is a bright, satisfying dinner perfect for hot summer nights. Tender grilled chicken, marinated with lemon and oregano, rests on a fluffy bed of basmati rice. Crisp cucumber, juicy tomatoes, red onion, and creamy feta add texture and Mediterranean flair. A zesty lemon-oregano drizzle lifts every bite. It’s light, vibrant, and easy enough for a weeknight meal, but impressive for guests. Enjoy it warm or chilled—ideal for the beautiful British Columbia summer.

Ingredients

Instructions

Rinse the basmati rice under cold water. Cook according to package directions, then fluff with a fork and keep warm.
While rice cooks, in a small bowl, whisk olive oil, lemon juice and zest, oregano, garlic powder, salt, and pepper to make a marinade.
Pat chicken breasts dry. Place in a resealable bag or shallow dish. Pour half the marinade over chicken and let sit for 10 minutes (reserve the rest for drizzling).
Preheat a grill pan or outdoor grill over medium-high heat. Grill chicken for 4-5 minutes per side, until cooked through and juices run clear. Let rest 5 minutes, then slice thinly.
Toss cucumber, cherry tomatoes, and red onion with a pinch of salt and pepper.
Divide cooked rice between bowls. Top with sliced grilled chicken, cucumber-tomato salad, and crumbled feta. Drizzle with reserved marinade. Serve warm or at room temperature.