Description
A vibrant, healthy one-pan meal with tender lemon-herb chicken, crispy roasted potatoes, arugula, and feta over fluffy rice. Fresh, flavorful, and easy to assemble, these bowls capture Mediterranean essence with minimal fuss.
Ingredients
2 boneless chicken breasts (about 1.5 lbs/680g)
6 oz whole wheat couscous or brown rice (1 ¼ cups uncooked)
3 medium Yukon Gold potatoes (diced into 1-inch cubes)
2 lemons (zest of 1, juice of both)
1 tbsp olive oil
1 tsp dried oregano
1 cloves garlic (minced)
2 tbsp chopped fresh parsley
1 cup crumbled feta cheese
4 cups baby arugula
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
In a bowl, combine chicken, lemon juice, ½ tsp salt, ½ tsp pepper, oregano, minced garlic, and 1 tbsp olive oil. Marinate for 15 minutes
On a baking sheet, toss diced potatoes with lemon zest, remaining olive oil, and a pinch of salt.
Place chicken and potatoes on the sheet. Roast for 25–30 minutes until chicken is cooked and potatoes are golden
Meanwhile, cook couscous/rice according to package instructions
To assemble, divide rice/couscous into bowls. Top with roasted chicken, potatoes, arugula salad, and feta
Notes
Use halal-certified feta for dietary compliance
Add cherry tomatoes or kalamata olives for extra Mediterranean flair
Make ahead: store leftovers for 3–4 days in refrigeration
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: One prepared bowl with 1 medium chicken breast portion, 1 ½ cups rice/couscous, 1 cup potato mix, ¼ cup feta, and 2 cups arugula
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg