Mediterranean Diet Chicken Congee
Discover a delicious twist on traditional comfort food with our Mediterranean Diet Chicken Congee recipe! This hearty dish blends the creamy, soothing texture of classic congee with vibrant Mediterranean flavors for a nourishing bowl that's perfect any time of year. Tender shredded chicken is infused into a rich base of long-grain rice simmered in chicken broth, accented by garlic, onion, oregano, and bay leaf for aromatic depth. Bright bursts of lemon, spinach, and juicy cherry tomatoes add freshness, while crumbled feta and parsley provide the signature savory notes of the Mediterranean diet. Packed with wholesome ingredients and easy-to-make, this recipe is your go-to for balanced, flavorful eating. Perfect for meal prep or a cozy dinner, Mediterranean-inspired chicken congee will keep you fueled and satisfied!
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup long-grain rice
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 medium lemon, juiced
- 2 cups spinach leaves
- 1 cup cherry tomatoes, halved
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the chicken breast. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken breast, cooking each side for about 5-7 minutes until browned and cooked through. Remove from the pot and set aside to cool.
In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the garlic and onion until the onion is translucent, about 3-4 minutes.
Add the rice to the pot, stirring quickly to coat the grains in the oil and aromatics. Toast the rice for about 1-2 minutes until slightly golden.
Pour the chicken broth into the pot and add the bay leaf and dried oregano. Stir to combine.
Bring the mixture to a simmer, partially cover the pot, and cook for about 60-75 minutes. Stir occasionally, adding more water if needed, until the rice has broken down and the congee reaches a creamy consistency.
While the rice is cooking, shred the cooled chicken breast into small pieces using two forks.
Once the congee is ready, add the shredded chicken, lemon juice, spinach, cherry tomatoes, salt, and black pepper. Stir well and let it cook for an additional 5 minutes, or until the spinach is wilted.
Remove the bay leaf and discard it.
Serve the congee hot, garnished with crumbled feta cheese and fresh parsley.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 8287 mg | 360% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.7 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1036 mg | 80% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3728 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
