Mediterranean Diet Lemon Herb Chicken and Rice Bowl
Elevate your weeknight dinner with this vibrant and wholesome Mediterranean Diet Lemon Herb Chicken and Rice Bowl, a one-bowl meal bursting with fresh, zesty flavors and nutrient-rich ingredients. Juicy marinated chicken breasts are seared to golden perfection and paired with fluffy brown rice infused with vegetable broth. This recipe is a celebration of Mediterranean staples, featuring sautéed baby spinach, sweet cherry tomatoes, crunchy cucumbers, and creamy feta cheese, all enhanced with the fragrant zest of lemon and a garnish of fresh parsley. Perfectly balanced and packed with protein, fiber, and healthy fats, this easy-to-make dish is ready in under an hour, making it ideal for busy evenings or meal prep. If you're looking for a flavorful, nourishing, and satisfying dinner idea, this Mediterranean-inspired chicken and rice bowl is the ultimate crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 1 cup cherry tomatoes
- 1 diced cucumber
- 0.5 cup feta cheese
- 1 cup brown rice
- 2 cups vegetable broth
- 0.25 cup fresh parsley
- 1 teaspoon lemon zest
Instructions
In a medium bowl, combine lemon juice, 1 tablespoon of olive oil, oregano, thyme, minced garlic, salt, and pepper. Add the chicken breasts to the marinade, turning to coat evenly. Let marinate for at least 15 minutes, or up to 1 hour for more flavor.
While the chicken marinates, rinse the brown rice under cold water. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 30 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken breasts for about 6-7 minutes on each side until fully cooked and golden brown. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
In the same skillet, add the remaining tablespoon of olive oil and saute the baby spinach until wilted, about 2-3 minutes.
Assemble the bowl by dividing the cooked brown rice among four bowls. Top each with sliced chicken, sauteed spinach, cherry tomatoes, diced cucumber, crumbled feta cheese, and lemon zest.
Garnish with fresh parsley before serving. Enjoy your Mediterranean Diet Lemon Herb Chicken and Rice Bowl!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 16.0 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 688 mg | 53% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1853 mg | 39% | |
*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.
