8 Recipes

Mediterranean Rice Recipe

Lemony Mediterranean rice — Greek Chicken Rice Bowl, Greek Lemon Rice, garlic lemon herb rice, lemon herb rice pilaf — easy weeknight dinners.

Contributors

★ dinner

dinner

Greek Chicken Rice Bowl

A delicious Greek-inspired chicken rice bowl topped with fresh ingredients and Tzatziki.

30 min650 cal45 g proteinServes 473 saves

Allie Griffin

Ingredients

⅓ cup plain Greek yogurt
¼ cup extra virgin olive oil
1 ½ pounds boneless skinless chicken breasts or thighs
2 tbsp minced garlic
1 tablespoon smoked paprika
to taste dried chili flakes
to taste dried oregano
to taste salt
to taste pepper
2 mini cucumbers
2 tablespoons lemon juice
1 tbsp fresh dill
½ cup crumbled feta cheese
1 cup per bowl cooked white rice
to taste pepperoncini
to taste avocados
to taste roasted chickpeas
to taste lettuce
to taste Tzatziki
2 cup Plain Greek yogurt
finely diced 1 mini cucumber
1/2 tsp Minced garlic
1 tbsp Fresh dill, chopped
1 tbsp Lemon juice
1 tbsp Olive Oil
Salt and pepper to taste

Instructions

1In a prep bowl, add the yogurt, olive oil, chicken, garlic, paprika, oregano, chili flakes, and salt and pepper. Marinate for at least 15 minutes, but up to overnight.
2Preheat your oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken is a little charred on the edges.
3Meanwhile, combine the cucumbers, feta, lemon, dill, salt, and pepper.
4To make the Tzatziki, combine all ingredients and stir well.
5To assemble, add a cup of cooked rice to a bowl, then layer your lettuce, drizzle with olive oil. Next, top with chicken, cucumber/feta mixture and any other desired toppings. Add a few dollops of your Tzatziki sauce.

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More to try

lunch

Lemon & herb chicken with lemon rice

650 cal1 hr 30 min44 saves

Lance Hamblin

side

Chicken & Lemon Rice Bake (YBN)

620 cal40 min10 saves

Megan Hinman

dinner

White lemon rice & meat

250 cal30 min

Feiruz oyt

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Lemon And Rice Make Dinner Easy

A pot of rice with lemon and garlic in it turns plain chicken into supper. It stretches, it reheats, and everybody at the table eats it without a word of complaint.

Cooks on Pepper reach for these on the nights when there's chicken in the fridge and no plan, or when one pan needs to feed four people with leftovers for lunch.

Every recipe here leans on lemon, garlic, and herbs: a Greek Chicken Rice Bowl with yogurt sauce, lemon and herb chicken with lemon rice, Greek Lemon Rice made with basmati and orzo, a Chicken & Lemon Rice Bake with broccoli and sun-dried tomatoes, and a buttery rice pilaf.

Quick Tips

1
Toast the orzo first
Brown the orzo in 2 tablespoons butter for 3 to 4 minutes until it's deep gold. That's where the nutty flavor in a pilaf comes from.
2
Rinse the rice
Run basmati or long-grain rice under cool water for about 30 seconds, until the water runs clear, so the grains stay separate.
3
Add lemon at the end
Stir in the juice of 1 lemon and the zest after the rice comes off the heat, so it stays bright instead of turning bitter.
4
Let it rest covered
Leave the lid on for 10 minutes off the burner, then fluff with a fork. The bottom finishes steaming and nothing sticks.