I enjoy this recipe because every component adds something special. The chicken is flavorful and tender thanks to its yogurt marinade, the rice mixture brings brightness, and the feta whip adds creamy tang that ties the whole bowl together. It’s also easy to prep ahead, making it great for busy days or meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Rice 1 ½ cups white rice 2 Tbsp sundried tomatoes, finely chopped 1 handful Italian parsley, chopped ½ lemon zest and juice
Feta Whip 75g Greek yoghurt 50g feta ½ clove garlic, crushed ½ lemon zest and juice
To Serve ½ cucumber, diced 2 tomatoes, diced 2 flatbreads, store-bought or homemade 100g hummus, any flavour Lemon wedges
Directions
For the rice, I cook it according to packet instructions using a rice cooker or stovetop method. When it’s done, I stir in the sundried tomatoes, parsley, and lemon juice. I set it aside until ready to build the bowls.
To prepare the chicken, I mix the Greek yoghurt with all the spices and coat the chicken thighs thoroughly. I often do this ahead of time or even the night before.
I heat the olive oil in a large frying pan over medium-high heat. I cook the chicken thighs for 7–10 minutes on each side until fully cooked. I remove them from the pan and let them rest.
For the feta whip, I mix the yoghurt, feta, garlic, and lemon together until smooth and creamy. I season it to taste.
To assemble the bowls, I divide the rice mixture among four bowls. I add diced tomatoes and cucumber to each one.
I slice the flatbreads into triangles and set them around the bowl. I slice the rested chicken into 1cm pieces and place it over the rice.
I finish each bowl with a generous spoonful of feta whip and a dollop of hummus. I serve everything immediately with a lemon wedge.
I swap chicken thighs for grilled halloumi or falafel for a vegetarian option.
I add olives, pickled onions, or roasted capsicum for extra flavor.
I replace the rice with couscous, quinoa, or bulgur for something lighter.
I drizzle the finished bowl with olive oil or pomegranate molasses for richness.
I warm the flatbreads over a gas flame for a charred, smoky finish.
Storage/Reheating
I store leftover components separately in airtight containers for up to 3 days. The rice and chicken reheat well in the microwave, while the vegetables, feta whip, and hummus stay cold. Flatbreads can be reheated in a dry pan or toaster.
FAQs
Can I grill the chicken instead of pan-frying?
Yes, grilling gives it great charred flavor.
Can I marinate the chicken overnight?
Absolutely—longer marinating makes it even more tender.
Can I make the feta whip ahead of time?
Yes, I prepare it up to 2 days early and keep it chilled.
Can I swap the rice for another base?
Yes, couscous, quinoa, or cauliflower rice all work.
What vegetables pair well with this bowl?
Capsicum, lettuce, olives, and red onion are great additions.
Can I use chicken breast?
Yes, I adjust the cooking time to avoid drying it out.
Can I make this dairy-free?
I use coconut yogurt for the marinade and skip the feta whip.
Why rest the chicken before slicing?
It keeps the chicken juicy and prevents it from drying out.
Can I use store-bought tzatziki instead of feta whip?
Yes, it’s a delicious substitute.
How can I make the bowl spicier?
I add chili flakes, harissa, or hot sauce to the chicken or hummus.
Conclusion
I love making this Chicken Mezze Bowl because it’s fresh, colorful, nourishing, and full of bold Mediterranean-inspired flavors. With tender chicken, zesty rice, creamy feta whip, and vibrant vegetables, it comes together beautifully and always feels like a satisfying and uplifting meal.
A vibrant Mediterranean-inspired mezze bowl featuring yogurt-marinated chicken, lemony herbed rice, fresh vegetables, creamy feta whip, and warm flatbread—fresh, colorful, and wonderfully satisfying.
Ingredients
Rice:
1 1/2 cups white rice
2 Tbsp sundried tomatoes, finely chopped
1 handful Italian parsley, chopped
1/2 lemon, zest and juice
Chicken:
50 g Greek yoghurt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
500 g boneless chicken thighs
2 tsp olive oil
Feta Whip:
75 g Greek yoghurt
50 g feta
1/2 clove garlic, crushed
1/2 lemon, zest and juice
To Serve:
1/2 cucumber, diced
2 tomatoes, diced
2 flatbreads, store-bought or homemade
100 g hummus, any flavour
Lemon wedges
Instructions
Cook the rice according to package instructions. When done, stir in sundried tomatoes, parsley, lemon zest, and lemon juice. Set aside.
Mix Greek yoghurt, cumin, smoked paprika, oregano, garlic powder, and salt. Coat chicken thighs thoroughly. Marinate ahead of time or overnight if desired.
Heat olive oil in a frying pan over medium-high heat. Cook chicken thighs for 7–10 minutes per side until fully cooked. Let rest before slicing.
Make the feta whip by mixing yoghurt, feta, garlic, and lemon until smooth and creamy. Season to taste.
Assemble bowls by dividing rice among four bowls. Add diced cucumber and tomatoes to each.
Slice flatbreads into triangles and add to the bowls.
Slice rested chicken into 1 cm strips and place over the rice.
Finish each bowl with a spoonful of feta whip and a dollop of hummus. Serve with lemon wedges.
Notes
Swap chicken thighs for halloumi or falafel for a vegetarian option.
Add olives, pickled onions, or roasted capsicum for extra flavor.
Use couscous, quinoa, or bulgur instead of rice.
Drizzle with olive oil or pomegranate molasses for added richness.
