There’s just something about Mediterranean bowls, isn’t there? They’re fresh, cozy, and wildly satisfying—basically, the dinner version of having your life together. This Chicken Mediterranean Bowl is my go-to when I want a wholesome meal that feels like a fancy lunch, but I’ve got 40 minutes and a hungry crew to feed.
We’re talking juicy yogurt-marinated chicken, herby dill rice, and a lemony chopped salad with all the crunch. Every bite hits that magic mix of creamy, tangy, and savory. Bonus? Everyone at my table loves building their own—extra feta for me, no olives for the teens, and garbanzos if we’re feeling virtuous.
And if you love healthy bowls, check out my Shrimp Poke Bowl, my Beef Vermicelli Bowl or Taco in a bowl! with my Loaded Taco Potato Bowl
Why You'll Love This Dish
Family-style fun. Set it up like a build-your-own bowl bar and let everyone pile on their favorites.
One marinade, endless flavor. The Greek-yogurt chicken turns tender and juicy with warm spices like cumin, paprika, and turmeric.
Meal-prep friendly. Everything holds up beautifully in the fridge, so you can make components ahead.
Healthy & balanced. Packed with protein, veggies, and good fats—it’s an easy way to eat Mediterranean any night of the week.
Chicken Mediterranean Bowl Video
Our Ingredients
Chicken: You can use either chicken breasts or thighs here — both work beautifully. The key is the marinade: a mix of Greek yogurt, olive oil, tomato paste, and spices like cumin, paprika, garlic, and turmeric. The yogurt tenderizes the chicken while locking in moisture, giving you those golden, juicy pieces that are never dry.
Greek yogurt: This is the magic ingredient that makes the chicken so tender. It adds a tangy note and helps the spices cling beautifully during cooking.
Tomato paste: Just a spoonful adds depth and that gorgeous color. It also gives a touch of umami that makes the chicken taste like it’s been slow-roasted all day.
Dill rice: Fluffy jasmine rice is tossed with fresh dill, lemon juice, and a touch of butter. It’s light but fragrant — the kind of side you’ll want to eat by the spoonful. The dill ties everything together, giving the bowl its signature freshness.
Mediterranean salad: Chopped romaine, cucumbers, cherry tomatoes, red onion, and bell pepper add crunch and color. You can throw in feta, Kalamata olives, chickpeas, or even a sprinkle of mint or dill depending on your mood.
Lemon and red wine vinegar dressing: A simple combination of olive oil, vinegar, lemon juice, garlic, and oregano. It’s zippy, tangy, and brightens the entire dish.
Olive oil: The backbone of Mediterranean cooking. It adds richness to the chicken, silkiness to the dressing, and flavor that ties everything together.
FAQ
Can I use a different protein for this recipe?
Absolutely! While chicken is the star, you can experiment with lamb, beef, or even falafel for a vegetarian option. Adjust the marination and cooking times accordingly.
Can I substitute jasmine rice with another variety?
Yes, feel free to use your preferred rice variety. However, the fragrant and long-grain nature of jasmine complements the dish exceptionally well.
Can I make this dish ahead of time for meal prep?
Absolutely. The components of this Mediterranean bowl can be prepared ahead of time for convenient meal prep. Cook the chicken kebabs, prepare the Med salad ingredients, and cook the dill rice separately. Store them in airtight containers in the refrigerator and assemble the bowls when ready to enjoy. The flavors often meld, enhancing the overall taste when allowed to marinate.
⭐️ Recipe
Chicken Mediterranean Bowl
Ingredients
Chicken Kebab
- 3 large chicken breasts 4-5 oz each (or chicken thighs)
- 1 teaspoon paprika
- 1 tablespoon cumin
- 2 teaspoon garlic powder
- 1 tablespoon tomato paste
- 2 teaspoon onion powder
- 1 teaspoon turmeric
- 1 cup Greek yogurt
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
Med salad
- 2 Persian cucumbers
- 1.5 cup cherry tomatoes
- ½ red onion diced
- 4 cups chopped romaine
- 1 cup red pepper diced
- 1 teaspoon minced dill
- Feta cheese optional
- Kalamata olives optional
- Garbanzo beans optional
- Minced mint optional
Salad Dressing
- ⅓ cup olive oil
- 3 tablespoon red wine vinegar
- 3 tablespoon fresh lemon juice
- 1 teaspoon oregano
- 1 garlic paste or ½ teaspoon garlic paste
- ½ teaspoon salt
- ½ teaspoon pepper
Dill rice
- 4 cups cooked jasmine rice
- 1 tablespoon dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ lemon juice
- ½ teaspoon salt if using frozen rice or already made rice
- 1 tablespoon chicken bouillon in water if cooking rice
- 1 teaspoon olive oil
- ½ tablespoon butter
Instructions
Chicken
- Cut your chicken into 2" chunks.
- Season with all ingredients listed and set in the fridge for at least 3 hours to overnight.
- Spray with oil and cook in your air fryer at 375F for 18 minutes. Check if done and cook for 2 minute increments until done. You can also bake it at 375F for 25 minutes but I love the way it turns out in the air fryer.
Salad
- Chop your lettuce into thinner strips.
- Chop your red peppers and onions.
- Slice your cherry tomatoes in half.
- Dice your cucumbers.
- Mince your dill and set aside.
Dressing
- Create garlic paste by mincing your garlic and adding a pinch of salt. Use your knife to create a paste.
- In the bowl you plan on serving your salad in, add in all your dressing ingredients and combine.
- Add your salad to the bowl and don't combine until you are ready to serve.
- I topped my salad with garbanzo beans, feta, and kalamata olives.
Dill Rice
- You can cook your rice or use frozen rice. I used frozen jasmine rice. If you are making your rice, follow the instructions on the bag and add chicken bouillon to the water. Add the dill and seasonings once your rice is done.
- If using frozen rice, cook it in the microwave. Then add olive oil, lemon, dill and your seasonings to a pan. Add your rice and cook on medium for 5 minutes or until the seasonings are fully incorporated.
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