Mediterranean Diet Savory Chicken Over Rice

Infused with the sun-soaked flavors of the Mediterranean, this Mediterranean Diet Savory Chicken Over Rice is a wholesome and vibrant dish that's as nutritious as it is delicious. Tender, marinated chicken bites are seasoned with aromatic cumin, paprika, and oregano, then sautéed to golden perfection. They are paired with fluffy, fragrant basmati rice cooked in savory chicken broth and accented with colorful red bell peppers and briny Kalamata olives. A fresh touch of parsley ties the dish together, making it a delightful meal that’s ready in just under an hour. Perfect for a healthy weeknight dinner or a crowd-pleasing weekend treat, this recipe is a celebration of bold flavors, fresh ingredients, and the simplicity of Mediterranean cuisine.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 2 tablespoons lemon juice
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups chicken broth
• 1 cup basmati rice
• 1 red bell pepper, diced
• 0.5 cup kalamata olives, pitted and sliced
• 0.25 cup fresh parsley, chopped

Directions

Step 1

1. Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

2. In a large bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, oregano, cumin, paprika, salt, and black pepper.

Step 3

3. Add the chicken pieces to the bowl and mix well to coat. Let the chicken marinate in the refrigerator for at least 15 minutes.

Step 4

4. In the meantime, rinse the basmati rice under cold water until the water runs clear.

Step 5

5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

6. Add the marinated chicken to the skillet and cook for 5-7 minutes or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Step 7

7. In the same pan, add the diced red bell pepper and cook for 3-4 minutes until softened.

Step 8

8. Add the rice and chicken broth to the skillet. Stir well and bring to a boil.

Step 9

9. Once boiling, reduce the heat to low, cover the skillet, and let the rice simmer for about 15 minutes or until the liquid is absorbed and the rice is tender.

Step 10

10. Stir in the cooked chicken and sliced olives into the rice, mixing well.

Step 11

11. Remove from heat and let it sit, covered, for an additional 5 minutes.

Step 12

12. Fluff the rice with a fork, garnish with fresh parsley, and serve hot.

Nutrition Facts

Serving size	(1557.1g)

Amount per serving	% Daily Value*
Calories	1727.9

Total Fat 84.6g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 385.6mg	0%
Sodium 5740.9mg	0%
Total Carbohydrate 81.6g	0%
Dietary Fiber 14.3g	0%
Total Sugars 9.1g
Protein 160.9g	0%

Vitamin D 4.5IU	0%
Calcium 402.5mg	0%
Iron 17.6mg	0%
Potassium 2769.8mg	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: 44.0%

Protein: 37.2%

Carbs: 18.9%