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.
Preparation Details
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 oi l, divided, plus more for frying chicken
- 2 teaspoons Greek seasoning, divided
- 1/2 teaspoon paprika
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
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.
