Go Back

Golden Hour Chicken & Rice Bowls

Savor bowls of aromatic ground chicken and lemon-dill rice, brought together with a creamy roasted pepper and goat cheese sauce. A vibrant, satisfying meal ready in about 40 minutes.
Course Main Course
Cuisine Mediterranean
Keyword DASH diet chicken recipe, Greek chicken bowl recipe, Mediterranean Chicken and Rice Bowl
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 527kcal

Equipment

  • Medium saucepan with a tight-fitting lid
  • High-speed blender or food processor
  • Wide-bottomed Dutch oven or large, deep sauté pan

Ingredients

For the Lemon-Dill Rice

  • 1 ½ cups long-grain white rice
  • 3 cups low-sodium chicken broth
  • Zest of ½ large lemon
  • ¼ cup fresh dill finely chopped

For the Seasoned Chicken

  • 2 tbsp extra-virgin olive oil
  • 1 ½ lbs 680 g ground chicken
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp ground cumin
  • 1 tsp dried oregano
  • ¾ tsp ground coriander
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • tsp black pepper

For the Creamy Pepper & Goat Cheese Drizzle

  • ¾ cup 170 g jarred roasted red peppers, drained well
  • 4 oz 113 g soft goat cheese
  • cup plain 2% Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 clove garlic

For Assembly & Garnish

  • 1 cup canned no-salt-added chickpeas rinsed
  • 6 small Persian cucumbers sliced
  • 1 cup fresh parsley finely chopped
  • ¼ cup fresh dill finely chopped (remaining from the ½ cup total)

Instructions

  • Infuse the Rice: In the medium saucepan, bring the low-sodium broth to a rolling boil. Stir in the rice, the zest of half the lemon, and half of the chopped dill. Reduce the heat to its lowest setting, cover securely, and let it steam for 15-18 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
  • Whip the Drizzle: While the rice cooks, combine the drained roasted red peppers, soft goat cheese, Greek yogurt, lemon juice, and a whole garlic clove in a blender. Blend on high for about 60 seconds, or until the mixture is completely smooth and velvety. Set aside.
  • Sauté Aromatics: Warm the olive oil in the Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until it has softened and turned translucent. Stir in the minced garlic and cook for one additional minute until fragrant.
  • Brown the Chicken: Increase the heat under the Dutch oven to medium-high. Add the ground chicken to the sautéed onions. Use a sturdy spoon to break the meat into small crumbles.
  • Season and Finish: Sprinkle the entire chicken seasoning blend (smoked paprika, cumin, oregano, coriander, garlic powder, salt, and pepper) over the meat. Continue to cook, stirring frequently, for 8-10 minutes. The chicken is done when it is deeply browned and has reached an internal temperature of 165∘F (74∘C).
  • Assemble the Bowls: Divide the warm lemon-dill rice among six bowls. Arrange a generous portion of the seasoned chicken alongside the rice. Add the sliced cucumbers and rinsed chickpeas to each bowl. Spoon a liberal amount of the creamy pepper drizzle over the top. Garnish with the remaining fresh parsley and dill.

Notes

 

  • Storage: Leftover components are best stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently before re-assembling the bowls. The drizzle is delicious served chilled or at room temperature.
  • Substitutions: Ground turkey or lentils can be used in place of chicken. For a grain-free option, serve the chicken and toppings over a bed of fresh arugula.
  • Time-Saving Tip: Prepare the drizzle and chop the vegetables a day in advance to cut down on prep time.

Nutrition Facts (per serving, estimated)

Serving Size: 1 bowl
  • Calories: 527
  • Total Fat: 21 g
  • Saturated Fat: 7 g
  • Trans Fat: 0 g
  • Polyunsaturated Fat: 3.2 g
  • Monounsaturated Fat: 8.8 g
  • Cholesterol: 85 mg
  • Sodium: 517 mg
  • Total Carbohydrate: 48 g
  • Dietary Fiber: 4 g
  • Total Sugars: 6 g (Includes 0g Added Sugars)
  • Protein: 34 g
  • Vitamin D: 0.1 mcg
  • Calcium: 121 mg
  • Iron: 3.5 mg
  • Potassium: 680 mg