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A Mediterranean bowl with saffron rice, spinach, chicken, corn, cucumbers, feta cheese, tzatziki sauce, pickled red onions, and fresh dill
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5 from 5 votes

Mediterranean Bowl

This Mediterranean Bowl recipe is a fresh and delicious lunch or dinner option! Topped with chicken, feta, cucumbers, and all kinds of favorite Greek flavors, you'll get Mediterranean flair in every bite.
Prep Time25 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Greek
Keyword: Mediterranean, Spring Bowls
Servings: 1
Calories: 927kcal
Author: Erica Walker

Ingredients

Lemon Pepper Chicken

  • 1 boneless skinless chicken breast
  • 1 cup Lawry's Lemon Pepper Marinade
  • lemon pepper seasoning, to taste

Yellow Rice

  • 1 ½ tablespoons butter
  • ½ cup long grain rice
  • ½ teaspoon minced garlic
  • ½ teaspoon onion powder
  • ½ teaspoon ground turmeric
  • 1 cup chicken broth
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh cilantro

Toppings

  • 2 cups fresh spinach
  • 1 cup diced chicken
  • ½ cup fire-roasted corn
  • ½ cup diced cucumbers
  • ½ cup tzatziki sauce
  • crumbled feta
  • pickled red onions
  • fresh dill
  • toasted pita bread, for serving

Instructions

Lemon Pepper Chicken

  • Combine chicken breast and lemon pepper marinade in a resealable plastic bag. Chill for at least 1 hour.
  • Heat oven to 350 degrees F. Remove chicken from bag and discard marinade.
  • Prepare a baking dish with non-stick cooking spray. Place the chicken in the dish and bake for 25-30 minutes or until it the internal temperature reaches 165 degrees with a meat thermometer.
  • Allow chicken to rest 5 minutes after baking, then dice into bite-sized pieces.

Yellow Rice

  • Heat butter in a saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown.
  • Add garlic, onion powder, and turmeric and mix well.
  • Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste.
  • Bring the mix to a boil, then turn the heat to low and cover the pan wit ha lid. Simmer for 20 minutes.
  • Remove from heat. Add fresh cilantro and fluff with a fork.

Assembly

  • In a large bowl, combine rice and spinach.
    Saffron rice and spinach in a large white bowl
  • Top with chicken, corn, and cucumbers.
    A large bowl with saffron rice, spinach, chicken, corn, and cucumbers
  • Add feta and tzatziki sauce.
    A large bowl filled with saffron rice, spinach, chicken, corn, cucumbers, feta cheese, and tzatziki sauce
  • Top with pickled red onions and fresh dill. Serve with toasted pita bread.
    A Mediterranean bowl with saffron rice, spinach, chicken, corn, cucumbers, feta cheese, tzatziki sauce, pickled red onions, and fresh dill

Notes

To make your own tzatziki sauce:
  • combine 1 cup plain Greek yogurt
  • 1/2 cup cucumber (peeled, seeded, and diced)
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh lemon juice
  • salt, and pepper (to taste)
  • In a food processor or blender, blend until well combined. 

Nutrition

Calories: 927kcal | Carbohydrates: 162g | Protein: 39g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 69mg | Sodium: 381mg | Potassium: 689mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3150IU | Vitamin C: 12mg | Calcium: 176mg | Iron: 3mg