An incredibly tasty chicken mezze bowl made from grilled, marinated chicken thighs, fresh vegetables, feta whip, mixed rice and flatbreads.
After a recent holiday to Greece, I was super inspired to make more Mediterranean-style food. This Chicken Mezze Bowl is full of big flavours and is such a great dish to make if you're entertaining. Simply place all of the components in small bowls, mezze style, and allow each person to serve up their meal. I also have an amazing Lamb and Cauliflower Mezze Bowl on the website.
For more great build-your-own-meals be sure to check out my super popular Falafel Pita Pockets or my BBQ Lamb Koftas.
Flatbreads are such an essential for scooping up all the delicious components of this meal. If you haven't already given them a go, you must try me easy Flatbreads recipe.
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Ingredient notes:
- Chicken: For this recipe I use chicken thighs. Thighs are less likely to dry out compared to chicken breasts.
- Vegetables: Cucumber and tomato compliment the other components of this meal really well. But as always, feel free to use your favourite!
- Rice: I made my own rice from scratch for this meal. You could also use microwave, packet rice if you want to get ahead.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the rice according to packet instructions in a rice cooker or on the stove top. Once cooked, add the sun-dried tomatoes, parsley and lemon juice. Stir together and set aside until ready to use.
In a bowl, mix the Greek yoghurt and spices together, then coat the chicken thighs with the mixture. (This can be done in advance or the night before and stored in the fridge).
Add the olive oil to a large frying pan and cook the marinated chicken thighs on a medium-hot heat for 7-10 minutes on each side until cooked through. Remove from the pan and set aside to rest while you prepare the vegetables.
Mix all the feta whip ingredients together until smooth and well combined. Season to taste.
Divide the rice mixture between 4 bowls. Add the diced tomatoes and cucumber to each bowl.
Slice the flatbreads into triangles and arrange on the side of each bowl. Slice the chicken thighs into 1cm pieces and place on top of the rice mixture in each bowl.
Top each bowl with a serving of the feta whip and also a dollop of hummus. Serve immediately with a lemon wedge on the side.
Recipe FAQs:
A chicken mezze bowl is a Mediterranean-inspired dish that typically includes grilled or roasted chicken served with a variety of small dishes, or mezze, such as hummus, tzatziki, tabbouleh, olives, and pita bread if you like!
I like to make this chicken mezze when I'm entertaining. That way I can lay all the components out in individual bowls for each person to create their own meal.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep components like sauces and flatbreads separate to maintain freshness.
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Chicken Mezze Bowl
A delicious, fresh chicken mezze bowl made from grilled, marinated chicken thighs, a homemade feta whip, fresh vegetables, a tasty rice mix and flatbreads.
Ingredients
Rice
- 1 ½ cups white rice
- 2 Tbsp sundried tomatoes, finely chopped
- 1 handful Italian parsley, chopped
- ½ lemon zest and juice
Chicken
- 50g Greek yoghurt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- 500g boneless chicken thighs
- 2 tsp olive oil
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
Instructions
- Rice: Cook the rice according to packet instructions in a rice cooker or on the stove top. Once cooked, add the sundried tomatoes, parsley and lemon juice. Stir together and set aside until ready to use.
- Chicken: In a bowl, mix the Greek yoghurt and spices together, then coat the chicken thighs with the mixture. (This can be done in advance or the night before and stored in the fridge).
- Add the olive oil to a large frying pan and cook the marinated chicken thighs on a medium-hot heat for 7-10 minutes on each side until cooked through. Remove from the pan and set aside to rest while you prepare the vegetables.
- Feta Whip: Mix all the feta whip ingredients together until smooth and well combined. Season to taste.
- To Assemble: Divide the rice mixture between 4 bowls. Add the diced tomatoes and cucumber to each bowl.
- Slice the flatbreads into triangles and arrange on the side of each bowl. Slice the chicken thighs into 1cm pieces and place on top of the rice mixture in each bowl.
- Top each bowl with a serving of the feta whip and also a dollop of hummus. Serve immediately with a lemon wedge on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 614Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 166mgSodium: 1060mgCarbohydrates: 71gFiber: 6gSugar: 21gProtein: 43g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Nina says
Very happy whānau tonight. Beautiful easy dish. One of my favourites x
VJ cooks says
Oh, thanks so much for your feedback, Nina.