Mediterranean Crispy Rice Chicken Bowl

Bursting with bright, tangy Greek-inspired flavors, this hearty crispy rice chicken bowl delivers a satisfying, balanced meal perfect for weeknight dinners or meal prep. Packed with juicy seasoned chicken, fresh crisp veggies, briny Kalamata olives, creamy feta, and zesty banana peppers, every bite gets an addictive crunchy twist from golden oven-baked crispy rice, all tied together with a zingy homemade red wine vinaigrette.

Prep Time: 25 mins

Cook Time: 50 mins

Total Time: 1 hr 15 mins

Servings: 4

---

Ingredients

• 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 4 tablespoons olive oil, divided, plus extra for searing chicken

• 2 teaspoons Greek seasoning, divided

• 1/2 teaspoon paprika

• 2 cloves garlic, minced

• 1/4 teaspoon kosher salt

Dressing

• 1/4 cup olive oil

• 1 tablespoon red wine vinegar

• 1 tablespoon banana pepper brine

• 2 teaspoons honey

• 1 teaspoon Dijon mustard

• 1/4 teaspoon dried oregano

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/4 cup water

Rice Bowls

• 3 cups cooled, pre-cooked rice

• 1 tablespoon soy sauce

• 1 cup halved cherry tomatoes

• 1 cup sliced, quartered English cucumber

• 1/2 cup thinly sliced red onion

• 1/2 cup banana pepper rings

• 1/2 cup chopped flat-leaf parsley

• 1/2 cup pitted chopped Kalamata olives

• 1/2 cup crumbled feta cheese

---

Directions

1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or line it with parchment paper for easy cleanup.

2. Add the diced chicken, 1 tablespoon of olive oil, 1 teaspoon of Greek seasoning, paprika, minced garlic, and salt to a medium bowl. Toss until every piece of chicken is evenly coated in seasoning, then set aside.

3. To make the vinaigrette, add all dressing ingredients to a small bowl. Whisk vigorously until everything is fully combined and emulsified, then set aside.

4. In a separate bowl, mix the cooled pre-cooked rice, soy sauce, the remaining 3 tablespoons of olive oil, and the remaining 1 teaspoon of Greek seasoning. Stir well to coat, then spread the rice in a thin, even layer across your prepared baking sheet.

5. Bake the rice for 40 minutes, until it turns golden brown and crispy all over.

6. While the rice bakes, cook your chicken: Heat a thin layer of olive oil in a skillet over medium-high heat. Add the seasoned chicken in an even layer and let it cook undisturbed for 3 to 4 minutes, until the bottom is deep golden brown and releases easily from the pan. Stir the chicken, then continue cooking for another 4 minutes, until it is fully cooked through (no pink in the center) and browned on all sides. Pour the water into the skillet, stirring to scrape up all the browned flavor-packed bits from the bottom of the pan, then remove from heat.

7. To assemble, split the cooked chicken, cherry tomatoes, cucumber, red onion, banana peppers, parsley, and olives evenly between 4 bowls. Top each bowl with the crispy baked rice and crumbled feta, drizzle with the homemade red wine vinaigrette, and serve immediately.