Description

Growing up, summer dinners were rarely spent around the table—they happened outdoors, on picnic blankets or by the patio grill, surrounded by the smells of herbs, lemon, and sizzling spices. One dish always made its way into these cherished gatherings: the Mediterranean Rice Bowl.

The Mediterranean Rice Bowl is more than a meal. It’s a vibrant expression of balance and culture. At its heart is rice, a humble grain that takes on bold, sun-soaked flavors from the Mediterranean coast. Topped with grilled chicken or crispy chickpeas, fresh-cut vegetables, creamy hummus, and briny feta, this bowl pulls together traditions from Greece, Lebanon, and Turkey into one colorful, soul-satisfying dish.

Whether you’re planning a light dinner after a busy day or prepping meals for the week, the Mediterranean Rice Bowl brings together nourishment and nostalgia. It’s comfort food with a bright, wholesome twist—perfect for spring and summer meals, or whenever you need a little sunshine on your plate.

Ingredients

For the Rice Base:
2 cups cooked basmati or jasmine rice
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground cumin
For the Protein:
2 boneless, skinless chicken breasts (or 1½ cups cooked chickpeas)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Juice of ½ a lemon
For the Fresh Toppings:
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ small red onion, thinly sliced
¼ cup kalamata olives, sliced
¼ cup feta cheese, crumbled
¼ cup hummus
2 tablespoons fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
1 small garlic clove, minced

Instructions

Step 1: Flavor the Rice
Once your rice is cooked, fluff it with a fork. While it’s still warm, drizzle in olive oil, sprinkle in the salt and cumin, and mix. This simple step creates a fragrant, subtly spiced base that holds the whole dish together.

Step 2: Cook the Chicken or Chickpeas
Cut your chicken into bite-sized pieces and toss with oil, lemon juice, and spices. Sauté in a hot skillet for 6–8 minutes until the chicken is golden and cooked through.
If going meatless, use cooked chickpeas and sauté for 3–4 minutes with the same seasoning. They’ll crisp up slightly and soak in the flavors beautifully.

Step 3: Mix the Dressing
In a small bowl, whisk together olive oil, lemon juice, mustard, honey, oregano, garlic, salt, and pepper. This dressing is bright and tangy with a herby kick—just the thing to bring all the ingredients together.

Step 4: Prep the Toppings
Slice and dice all your fresh toppings. This is where the bowl gets its personality—crunchy cucumber, juicy tomatoes, sharp onion, and that creamy pop of feta.

Step 5: Assemble the Bowl
Start with a generous scoop of the seasoned rice. Top with your warm chicken or chickpeas. Arrange veggies and olives around the edge. Add a dollop of hummus in the center, drizzle with your homemade dressing, and finish with chopped parsley. You’ll want to dive in immediately.

Notes

You can swap in quinoa, bulgur, or couscous for the rice.
Leftover dressing is perfect on salads or roasted vegetables