Mediterranean Bowl
Mediterranean and Middle Eastern food is one of my favorite foods of all time. I love how it is packed with flavor, fresh and zesty, yet comforting. This bowl is everything I love about it: tangy, herby, and loaded with texture and color. It may seem like a lot of components, but they all come together pretty quickly and are well worth the effort.
You get juicy yogurt-marinated chicken, cozy bone broth rice, a fresh chickpea and tomato salad, and my favorite part, a savory yogurt sauce inspired by tzatziki that ties everything together. It is one of those meals that just works; all the pieces complement each other so perfectly that you’ll find yourself mixing every bite to get a little of everything.
I am showing you here how to make all the individual components, but you can absolutely take shortcuts here. Use rotisserie chicken, pre-cooked rice, or store-bought tzatziki if you want. But if you make all the parts from scratch (which takes about an hour), the payoff is huge. The dish feels restaurant-level but made in your kitchen.
This one is also amazing for meal prep. Everything holds up beautifully for a few days in the fridge, and it somehow tastes even better after sitting overnight. I love making a big batch on Sunday and having it ready for quick lunches or dinners throughout the week.
And the best part is that you can put your own spin on it, swap the chicken for salmon, shrimp, or tofu, or serve it with crispy roasted potatoes instead of rice. The flavors play so well together that it’s basically impossible to go wrong.
Mediterranean Bowl
Makes 4 servings
Ingredients:
Chicken
2 chicken breasts
4 tablespoons yogurt
1 tablespoon olive oil
1 tablespoon oregano
Lemon juice (optional but highly recommended)
Salt and pepper, to taste
Rice
1 cup rice
1½ cups bone broth (or water)
1 teaspoon coconut oil
Salt and pepper, to taste
This will yield roughly six portions if you’re eating about ½ cup at a time, making it perfect for meal prep. The extra rice is amazing to freeze, and always have fresh, flavorful rice on hand. Allow it to cool completely, then portion it into freezer bags or containers. Reheat in the microwave or stove.
Salad
1 pint cherry or grape tomatoes, halved
1 red onion, finely chopped
1 English cucumber, diced
1 can chickpeas, drained and rinsed
¼ cup feta cheese, crumbled
1 lemon
Yogurt Sauce
1 cup yogurt
1 grated English cucumber (squeeze out excess water)
2 garlic cloves
½ teaspoon dried mint
Black pepper and salt, to taste
Instructions:
Chicken
Cut chicken into bite-sized pieces or thin fillets.
In a bowl, whisk together yogurt, olive oil, oregano, lemon juice, salt, and pepper.
Add the chicken and mix to coat. Let marinate for at least 20 minutes (or overnight).
Heat a skillet over medium-high heat and cook until golden and cooked through (about 4–5 minutes per side).
Rice
In a pot, melt the coconut oil and toast the rice for about a minute until lightly golden and fragrant.
Add the broth, taste for salt, and bring to a boil.
Lower the heat to the lowest setting on your stove, cover, and cook until all the liquid is absorbed (around 15 min).
Turn off the heat and let it sit covered for 10 minutes before fluffing with a fork.
Salad
Combine all ingredients in a large bowl.
Drizzle with olive oil, lemon juice, and a pinch of salt.
Toss gently and set aside to let the flavors come together.
Yogurt Sauce
Mix all ingredients together in a small bowl.
Taste and adjust seasoning
To Assemble Bowl
Spoon the rice into your bowl, add the chickpea salad and grilled chicken, and top it all with a huge dollop of the savory yogurt. Finish with a drizzle of olive oil, a squeeze of lemon, or a sprinkle of chili flakes. Every bite should get a little of everything
Storage & Meal Prep Tips
Everything can be stored in the fridge for about 4 days. Just keep each part in its own container and grab it as needed throughout the week to heat up. Both the rice and the chicken need about 45 seconds in the microwave, and the other things are best eaten cold or room temperature.
How I store everything
