Mediterranean Chicken And Rice Bowl Recipes

CHICKEN RICE BOWL

Chicken Rice Bowl image

This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

MEDITERRANEAN CHICKEN AND RICE BOWL

Mediterranean Chicken and Rice Bowl image

Pile all your Greek favorites into one bowl for the perfect lunch or dinner! This easy recipe is perfect for meal prep and very versatile.

Provided by Amanda

Categories Main Dishes

Time 1h15m

Number Of Ingredients 18

Ingredients

5 pieces Boneless, skinless chicken breast tenders
2 teaspoons dried dill
½ teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
2 Tablespoon extra virgin olive oil (if you have a flavored olive oil, use it!)
Zest from 1 lemon
2 cups of chicken broth
1 cup long grain white rice
1/3 cup sun-dried tomatoes, thinly sliced
4 cloves garlic, minced
¼ teaspoon salt
1 ½ cup chopped fresh kale
Kalamata Olives, sliced
½ Cup crumbled feta cheese (or substitute out for shredded mozzarella cheese)
¼ cup canned black beans

Steps:

Preheat oven to 350F.
Combine all the ingredients for the chicken rub in a small bowl and stir until well blended.
Rub the spice mixture onto both sides of each piece of chicken until well coated.
Place chicken in an 8×8 or 9×9 baking dish and cover with aluminum foil. Cook chicken for 30 minutes until done.
Once the chicken has cooled, chop into bite size pieces.
Meanwhile, bring the chicken broth to a boil in a medium pot. Add in the rice, sun-dried tomatoes, garlic, salt and kale. Bring to a boil and then reduce to a simmer and cover. Simmer on low for about 20 minutes until all the liquid has been absorbed. When done, remove from heat and fluff with a fork.
In a saucepan, add the black beans and cook on medium for about 10 minutes until hot.
Now you are ready to put the bowls together! Fill 4 bowls with about 1 cup of the cooked rice mixture. Top with equal amounts of chopped chicken, black beans, feta cheese, and kalamata olives.
Store any leftovers in refrigerator.

Nutrition Facts : Calories 500 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 56 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1297 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

MEDITERRANEAN CHICKEN BOWLS

Mediterranean Chicken Bowls image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup bulgur
Kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 small shallot, minced
1 teaspoon ground cumin
1 teaspoon Dijon mustard
Freshly ground pepper
2 cups shredded rotisserie chicken
2 cups shredded kale
1 cup shredded romaine
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1/2 cup chopped cherry tomatoes
Hummus, for topping
Chopped fresh parsley, for topping
Pita bread, for serving

Steps:

Cook the bulgur as the label directs; season with salt.
Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.

Nutrition Facts : Calories 530, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 700 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 28 grams, Sugar 5 grams

SAUCY MEDITERRANEAN CHICKEN WITH RICE

Saucy Mediterranean Chicken with Rice image

The hints of Mediterranean flavor in this chicken dish make it a family favorite. -Tabitha Alloway, Edna, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

3/4 cup water
3 tablespoons tomato paste
2 tablespoons lemon juice
3/4 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground turmeric
1 teaspoon ground coriander, optional
3 tablespoons olive oil
1 medium onion, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups hot cooked rice
Minced fresh parsley, optional

Steps:

In a small bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric and, if desired, coriander until smooth., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Pour water mixture into pan., Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. If desired, top with parsley.

Nutrition Facts : Calories 394 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 527mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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