Mediterranean Crispy Rice Chicken Bowl
This Mediterranean crispy rice chicken bowl features Greek flavors from seasoned chicken, tomatoes, Kalamata olives, feta cheese, banana peppers, and cucumber. It's dressed with a red wine vinaigrette, then topped with crunchy rice, crisped in the oven.
- 75 min
- Serves 4
- 24 ingredients
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with parchment.
- Combine chicken, 1 tablespoon oil, 1 teaspoon Greek seasoning, paprika, garlic, and salt in a bowl. Stir until well coated; set aside.
- For dressing, whisk olive oil, red wine vinegar, pepper brine, honey, Dijon mustard, salt, and black pepper together in a small bowl until well combined; set aside.
- Combine cooked rice and soy sauce with remaining 3 tablespoons olive oil and 1 teaspoon Greek seasoning in a bowl. Spread rice onto the prepared baking sheet.
- Bake rice in the preheated oven until rice is crispy and lightly browned, about 40 minutes.
- Meanwhile, heat a small amount of oil in a skillet over medium-high heat. Add chicken and cook, undisturbed, until chicken is browned on one side and releases easily from pan, 3 to 4 minutes. Continue to cook and stir until chicken is no longer pink at the center and browned on all sides, about 4 minutes more. Add water to the skillet and continue to stir until bottom of skillet is deglazed. Remove from heat.
- To serve, divide chicken, tomatoes, cucumber, red onion, banana peppers, parsley, and olives among 4 bowls. Top evenly with crispy rice and feta cheese and drizzle with dressing.
Frequently asked questions
Do I need to use cold or leftover rice?
Yes, and the recipe calls for it cooled for a reason. Warm rice is still full of moisture and steams on the tray instead of crisping, where chilled grains have dried out and separate. Day-old rice from the fridge is ideal.
Why is my rice not getting crispy?
Usually it is piled too deep or was still warm. Spread it in a thin, even layer so every grain touches the hot tray, and give it the full 40 minutes at 200C. The three tablespoons of oil matter too, since dry rice bakes rather than crisps.
What can I use instead of banana pepper brine?
The liquid from a jar of pepperoncini or pickled jalapenos does the same job, and plain pickle juice works at a push. It is one tablespoon in the dressing, there to add sharpness alongside the red wine vinegar.
Can I use chicken breast instead of thighs?
Yes, cut to the same 1-inch pieces. Breast cooks faster and dries out more readily, so check it at the shorter end of the 3 to 4 minutes plus 4 minutes the method allows rather than cooking by the clock.
Can I make this bowl ahead for meal prep?
The chicken, dressing and chopped vegetables all keep well for a few days in separate containers. The crispy rice does not: it softens within hours, so bake it fresh and add it at the last minute.
Can I make this bowl vegetarian?
Yes, swap the chicken for roasted chickpeas or halloumi and season them the same way with the Greek seasoning and paprika. Everything else in the bowl, including the dressing, is already meat-free.