Mediterranean Spiced Chicken with Rice and Feta Salad (Plus Lunch Wrap)

This recipe is all about making the most of your time in the kitchen. You’ll prepare a delicious Mediterranean-inspired chicken and rice dinner with a bright tomato, cucumber and feta salad and the extra ingredients are intentionally set aside to become a cool chicken wrap for the next day’s lunch. It’s a smart, satisfying way to enjoy two meals from one cooking session.

The star of tonight’s dinner is tender chicken breasts seasoned with a Mediterranean spice blend, served over fluffy jasmine rice and topped with a lemony sour cream sauce. A refreshing salad of diced tomatoes, cucumbers and feta adds a crisp contrast. Tomorrow, you’ll assemble the leftover chicken, fresh veggies and feta into a wrap that’s perfect for eating chilled or at room temperature.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mediterranean Spice BlendView ingredient guideLike ingredientDislike ingredient

1 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince or grate the garlic. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds to 1 minute. Pour 1 cup of water into the pot and bring to a boil. Add the jasmine rice, stir, then reduce the heat to a gentle simmer. Cover and cook until the rice is tender, about 15 minutes. Remove from heat and set aside, covered, until ready to serve.
2. Zest the lemons until you have 1 teaspoon of zest, then cut each lemon into quarters. Trim the stem end from one cucumber, then quarter it lengthwise. Slice crosswise into ¼-inch triangles. Dice one Roma tomato (save the remaining cucumber and tomato for the lunch wrap). Halve and peel the shallot. Slice one half into thin rings; mince the other half until you have 2 tablespoons. Pick the parsley leaves from the stems; mince the stems and set the leaves aside for garnish.
3. In a medium bowl, combine the diced tomato, sliced cucumber, minced shallot, minced parsley stems, a drizzle of olive oil and a squeeze or two of lemon juice. Season with salt and pepper and toss to combine. Set aside. In a small bowl, mix 4 tablespoons of sour cream, the lemon zest and a squeeze of lemon juice. Season with salt and pepper. In another small bowl, toss the sliced shallot rings with the red wine vinegar and ½ teaspoon sugar. Season with salt and pepper and set aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat the chicken breasts dry with paper towels. To butterfly each piece, place your hand flat on top and cut horizontally through the thickest part, stopping about ¾ of the way through, then open it like a book. Season both sides generously with salt, pepper and the Mediterranean spice blend. Add the chicken to the pan in a single layer (work in batches if needed). Cook until no longer pink and cooked through, 3-4 minutes per side. Remove from the pan and let rest for a few minutes.
5. Pour out any excess oil from the pan, then add 2 tablespoons of butter and the juice from one lemon quarter. Heat over medium-high heat, stirring to combine and melt the butter. Fluff the cooked rice with a fork and divide it among plates. Arrange half of the chicken on top of the rice. Spoon the butter sauce over the chicken, then dollop with the sour cream mixture. Place the cucumber salad alongside and sprinkle with half of the feta cheese, half of the pickled shallot rings and all of the reserved parsley leaves. Serve with any remaining lemon wedges.
6. For the lunch wrap: Cut the remaining chicken into bite-sized pieces. Halve the remaining cucumber lengthwise, then cut into thin sticks. Slice the remaining tomato into thin rounds. Spread the remaining sour cream over the flour tortillas. Divide the remaining feta, pickled shallot, chicken, cucumber sticks and tomato slices between the tortillas. Roll up tightly into wraps and pack in lunchboxes. Keep refrigerated until ready to eat; enjoy chilled or at room temperature.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice, but adjust the cooking time and water amount according to the package instructions.

How should I store the leftovers for the wrap?

Keep the chicken, vegetables and feta separately in airtight containers in the refrigerator. Assemble the wrap just before packing to prevent sogginess.

Can I make this meal dairy-free?

To make it dairy-free, omit the feta and sour cream or use dairy-free alternatives. The flavor will change but still be delicious.