I really enjoy how customizable and balanced this mezze bowl is. I love the smoky, spiced chicken paired with the tangy feta whip and the freshness of the vegetables. The lemony rice adds brightness, and the hummus brings extra creaminess and flavor. I also appreciate that most components can be made ahead, making this dish perfect for meal prep or easy entertaining.
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
I begin by preparing the rice. I cook it according to the packet instructions, either in a rice cooker or on the stovetop. Once it’s ready, I stir in the finely chopped sundried tomatoes, chopped parsley, lemon zest, and lemon juice. I set the rice aside until assembly time.
For the chicken, I mix the Greek yoghurt, cumin, smoked paprika, oregano, garlic powder, and salt in a bowl. I coat the chicken thighs thoroughly with this mixture. When I have time, I let the chicken marinate in the fridge for a few hours or overnight to deepen the flavor.
I heat the olive oil in a large frying pan over medium-high heat. I cook the marinated chicken thighs for 7–10 minutes on each side, until they’re cooked through and nicely browned. I remove them from the pan and let them rest while I prepare the vegetables.
To make the feta whip, I mix the Greek yoghurt, feta, garlic, lemon zest, and lemon juice together until smooth and creamy. I season it to taste.
To assemble the bowls, I divide the rice mixture evenly among four bowls. I top each one with diced tomatoes and cucumber. I slice the flatbreads into triangles and arrange them on the side. I cut the rested chicken thighs into 1 cm pieces and place them over the rice.
Finally, I add a generous spoonful of the feta whip and a dollop of hummus to each bowl. I serve everything immediately with lemon wedges on the side.
I sometimes replace the chicken thighs with grilled chicken breast or even lamb for a different protein option. If I want extra vegetables, I add roasted eggplant, charred capsicum, or pickled onions. I often mix fresh mint into the rice for an herbal lift. For a spicier bowl, I stir a little harissa into the hummus or the feta whip. When I want to make it vegetarian, I substitute the chicken with roasted chickpeas or grilled halloumi.
Storage/Reheating
I store each component separately in airtight containers for up to 3 days. The rice reheats well in the microwave with a splash of water, while the chicken can be gently reheated in a pan or microwave. I keep the feta whip and hummus chilled until serving. For the freshest texture, I add the tomatoes, cucumber, and flatbread right before assembling.
FAQs
Can I grill the chicken instead of pan-frying it?
Yes, I often grill it for extra smoky flavor.
Can I make the rice in advance?
Yes, I prepare it a day ahead and store it in the fridge.
Can I use brown rice?
Yes, I use any rice I prefer; I just adjust the cooking time accordingly.
Can I make this bowl vegetarian?
Yes, I like using roasted chickpeas, falafel, or halloumi instead of chicken.
Can I replace the feta whip?
Yes, I sometimes use tzatziki or extra hummus.
Do I have to marinate the chicken?
Marinating adds flavor, but in a pinch, I cook it right away.
Can I meal prep this?
Yes, I store each component separately and assemble when ready to eat.
What vegetables work well here?
I love adding lettuce, olives, pickled onions, or shredded carrot.
Can I use store-bought hummus?
Yes, any flavor works well.
How can I make it spicier?
I add chilli flakes, harissa, or sliced fresh chilli to the bowl.
Conclusion
I love making this chicken mezze bowl because it brings together so many vibrant flavors and textures in one meal—tender chicken, creamy dips, bright herbs, and fresh vegetables. Whether I’m preparing it for a weeknight dinner or a special lunch, it always feels wholesome, colorful, and incredibly satisfying.
Cook the rice according to package instructions. Stir in sundried tomatoes, parsley, lemon zest, and lemon juice. Set aside.
In a bowl, mix Greek yoghurt, cumin, smoked paprika, oregano, garlic powder, and salt. Coat chicken thighs well. Marinate if time allows.
Heat olive oil in a frying pan over medium-high heat. Cook chicken thighs for 7–10 minutes per side until browned and cooked through. Rest before slicing.
Prepare the feta whip by mixing Greek yoghurt, feta, garlic, lemon zest, and lemon juice until smooth. Season to taste.
Assemble the bowls: divide rice among four bowls, add diced tomatoes and cucumber, slice and add flatbread, top with sliced chicken, feta whip, and hummus. Serve with lemon wedges.
Notes
Use grilled chicken breast or lamb for a different protein option.
Add roasted eggplant, capsicum, or pickled onions for extra vegetables.
Mix fresh mint into the rice for added freshness.
Add harissa for a spicier bowl.
Make it vegetarian with roasted chickpeas or grilled halloumi.
