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Mediterranean Chicken & Rice Bowls

A fresh and satisfying bowl featuring fluffy rice, shredded chicken, cooling garlic yogurt, and a spicy chili oil drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base & Protein
  • 2 cups cooked white rice warm
  • 1.5 cups cooked chicken shredded
Toppings
  • 1 cup Greek yogurt plain, full fat
  • 1 clove garlic grated
  • 1 small cucumber sliced
  • 0.5 cup cherry tomatoes halved
  • 0.33 cup kalamata olives pitted
  • 2 tbsp fresh dill chopped
Chili Oil
  • 2 tbsp olive oil
  • 1 tsp chili flakes or Aleppo pepper
  • 0.5 tsp smoked paprika

Equipment

  • Small Saucepan (for rice)
  • Small Skillet (for oil)
  • Chef's knife
  • Cutting board

Method
 

  1. Mix Greek yogurt with grated garlic, a squeeze of lemon juice, and a pinch of salt. Set aside.
  2. If using raw chicken, poach or grill until cooked through, then shred. If using pre-cooked, warm it slightly.
  3. Heat 2 tbsp olive oil in a small pan. Add chili flakes and paprika. Sizzle for 30 seconds then remove from heat.
  4. Divide hot rice into bowls. Arrange shredded chicken, cucumber slices, tomatoes, and olives on top.
  5. Add a generous dollop of the garlic yogurt mixture to the center of the bowl.
  6. Drizzle the warm red chili oil over the yogurt and chicken.
  7. Garnish generously with fresh chopped dill and serve immediately.

Notes

For best results, ensure the rice is hot and the yogurt is cold to create a delicious temperature contrast. Leftover oil can be stored in a jar.