Mediterranean Diet Chicken Congee

Experience a wholesome fusion of comforting Asian flavors and vibrant Mediterranean ingredients with our Mediterranean Diet Chicken Congee. This unique recipe transforms traditional chicken congee into a nutrient-packed, global delicacy by incorporating fresh spinach, juicy cherry tomatoes, tangy feta cheese, and fragrant oregano. Cooked to creamy perfection with tender shredded chicken and infused with zesty lemon juice, this dish is a heart-healthy, protein-rich meal that’s perfect for any time of day. Garnished with parsley for a burst of freshness, each spoonful offers a delightful balance of flavors and textures. Whether you're embracing the Mediterranean diet or simply craving a warm, nourishing bowl of goodness, this congee is a flavorful twist on a classic comfort food that will keep you coming back for more!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 piece boneless, skinless chicken breast
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 cup long-grain rice
• 8 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 medium lemon, juiced
• 2 cups spinach leaves
• 1 cup cherry tomatoes, halved
• 0.5 cup feta cheese, crumbled
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by preparing the chicken breast. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken breast, cooking each side for about 5-7 minutes until browned and cooked through. Remove from the pot and set aside to cool.

Step 2

In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the garlic and onion until the onion is translucent, about 3-4 minutes.

Step 3

Add the rice to the pot, stirring quickly to coat the grains in the oil and aromatics. Toast the rice for about 1-2 minutes until slightly golden.

Step 4

Pour the chicken broth into the pot and add the bay leaf and dried oregano. Stir to combine.

Step 5

Bring the mixture to a simmer, partially cover the pot, and cook for about 60-75 minutes. Stir occasionally, adding more water if needed, until the rice has broken down and the congee reaches a creamy consistency.

Step 6

While the rice is cooking, shred the cooled chicken breast into small pieces using two forks.

Step 7

Once the congee is ready, add the shredded chicken, lemon juice, spinach, cherry tomatoes, salt, and black pepper. Stir well and let it cook for an additional 5 minutes, or until the spinach is wilted.

Step 8

Remove the bay leaf and discard it.

Step 9

Serve the congee hot, garnished with crumbled feta cheese and fresh parsley.

Nutrition Facts

Serving size	(2883.7g)

Amount per serving	% Daily Value*
Calories	1388.0

Total Fat 62.4g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 247.9mg	0%
Sodium 8286.8mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 8.9g	0%
Total Sugars 17.7g
Protein 109.4g	0%

Vitamin D 8.7IU	0%
Calcium 1035.8mg	0%
Iron 16.9mg	0%
Potassium 3728.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 31.5%

Carbs: 28.1%