Description
A fresh and satisfying Mediterranean-inspired bowl with juicy seasoned chicken, crispy baked rice, crunchy vegetables, tangy banana peppers, olives, feta, and a bright homemade dressing.
Ingredients
- 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 4 tablespoons olive oil, divided, plus a little extra for cooking
- 2 teaspoons Greek seasoning, divided
- 1/2 teaspoon paprika
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- 1 tablespoon vinegar
- 1 tablespoon banana pepper brine
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup water
- 3 cups cooked rice, cooled
- 1 tablespoon soy sauce
- 1 cup cherry tomatoes
- 1 cup English cucumber, sliced and quartered
- 1/2 cup thinly sliced red onion
- 1/2 cup banana pepper rings
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, combine the chicken with 1 tablespoon olive oil, 1 teaspoon Greek seasoning, paprika, minced garlic, and kosher salt. Toss until evenly coated.
- In a small bowl, whisk together 1/4 cup olive oil, vinegar, banana pepper brine, honey, Dijon mustard, oregano, kosher salt, black pepper, and water until smooth. Set aside.
- In another bowl, stir the cooled rice with soy sauce, the remaining 3 tablespoons olive oil, and the remaining 1 teaspoon Greek seasoning.
- Spread the rice in an even layer on a baking sheet. Bake for about 40 minutes, stirring once if needed, until golden and crispy.
- While the rice bakes, heat a skillet over medium-high heat with a small amount of oil. Add the chicken and cook for 3 to 4 minutes until browned on one side.
- Stir the chicken and continue cooking for another 4 to 5 minutes, until fully cooked through.
- Add 1/4 cup water to the skillet and stir to loosen any browned bits from the pan.
- Divide the chicken, tomatoes, cucumber, red onion, banana peppers, parsley, and olives among 4 serving bowls.
- Top each bowl with crispy rice and crumbled feta, then drizzle with the dressing just before serving.
Notes
- Cooled rice works best because it crisps more easily in the oven.
- Chicken thighs stay juicier, but chicken breast can be used for a leaner option.
- Store the components separately for best texture during meal prep.
- Reheat the rice in the oven or air fryer to bring back crispiness.
- You can add chickpeas for extra protein and heartiness.
- For a dairy-free version, omit the feta or use a dairy-free alternative.
- Add romaine or shredded cabbage for extra freshness and crunch.
- For more heat, stir crushed red pepper into the dressing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 690
- Sugar: 7g
- Sodium: 980mg
- Fat: 39g
- Saturated Fat: 8g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 135mg
