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–+ servings
image of chicken thighs or breasts rice or quinoa cucumber cherry tomatoes red onion feta cheese Greek yogurt olive oil lemon juice kalamata olives hummus fresh dill mint roasted chickpeas arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Mediterranean Chicken Bowl

This easy rendition of a Mediterranean Chicken Bowl features marinated harissa chicken served over rice with fresh veggies, feta, and a homemade tzatziki sauce, offering maximum flavor with minimal fuss for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Harissa Honey Chicken
  • 1.5 lbs Chicken thighs or breasts boneless, skinless, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 1 tbsp Harissa paste adjust for spice level
  • 1 tbsp Honey or maple syrup
  • 1 tsp Smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
For the Bowl Base
  • 2 cups Cooked rice or quinoa warm, fluffy basmati or brown rice preferred
For the Toppings
  • 1 medium Cucumber diced
  • 1 cup Cherry tomatoes halved
  • 1/4 cup Red onion thinly sliced
  • 1/2 cup Feta cheese crumbled
  • 1/3 cup Kalamata olives pitted and halved
  • Fresh dill chopped
  • Fresh mint chopped
  • handful Roasted chickpeas for crunch and fiber
For the Creamy Tzatziki Sauce
  • 1 cup Greek yogurt full-fat for richness
  • 1/2 Cucumber grated and strained
  • 1 small clove Garlic minced
  • 1 tbsp Lemon juice
  • 1 tbsp Olive oil
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large skillet or cast iron pan
  • - Mixing bowls
  • Cutting board and knife

Method
 

Phase I: The Prep
  1. Make the Tzatziki Sauce: In a medium bowl, combine Greek yogurt, strained grated cucumber, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth, cover, and refrigerate.
  2. Marinate the Chicken: Cube chicken and whisk olive oil, harissa paste, honey, smoked paprika, salt, and pepper in a bowl. Toss chicken in marinade; let sit 30 minutes if time allows.
  3. Chop Veggies: Dice cucumber, halve cherry tomatoes, thinly slice red onion and herbs. Prepare toppings in small bowls.
  4. Prepare Grain: Ensure rice or quinoa is cooked and warm; heat if needed.
Phase II: The Cook
  1. Heat Pan: Place large skillet over medium-high heat; add 1 tbsp olive oil.
  2. Cook Chicken: Add marinated chicken to hot pan in batches if needed. Sear undisturbed for 3-4 minutes until bronzed.
  3. Finish Cooking: Flip and cook another 3-5 minutes until internal temperature reaches 165°F. Rest chicken for 5 minutes.
Phase III: The Assemble
  1. Layer Base: Scoop warm rice or quinoa into bowls.
  2. Add Chicken: Arrange warm harissa chicken on top.
  3. Top with Freshness: Scatter cucumber, tomatoes, onion, olives, and chickpeas.
  4. Garnish and Dress: Drizzle tzatziki, sprinkle feta, dill, and mint. Serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 55gProtein: 35gFat: 28g

Notes

Store components separately for meal prep (up to 4 days). Reheat chicken and grain gently, add cold toppings fresh for best texture. For juicy chicken, slice thinly before cubing. Quick pickle red onion in ice water for 10 minutes to reduce bite.
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