Mediterranean Chicken & Rice Bowl
Sheet-pan chicken thighs with warm rice, topped with feta, salsa, and fresh herbs. One pan, 18 minutes, feeds two hungry people.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
freshlightmediterraneanchickencrispytendercreamyweeknight
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp olive oil
- 1 whole lemon (juiced + zested)
- 3 cloves garlic cloves, minced
- 2 cups cooked white rice
- ½ cup feta cheese, crumbled
- ¾ cup salsa (fresh or jarred)
Instructions
- 1
Pat chicken dry. Toss with olive oil, lemon zest, minced garlic, salt, and pepper on a sheet pan.
- 2
Spread chicken in a single layer. Roast at 425°F until the thickest piece hits 165°F internally, ~12 minutes.
- 3
Warm rice in a bowl or microwave. Divide between two plates and top with the roasted chicken.
- 4
Drizzle chicken with lemon juice. Top with feta, salsa, and a pinch of flaky salt.
- 5
Serve immediately while chicken is hot.
Tools you’ll need
- sheet pan
- instant-read thermometer
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