Mediterranean Spiced Chicken and Rice with Feta Cucumber Salad

This Mediterranean-inspired chicken dinner is packed with warm spices, fluffy rice and a refreshing cucumber-tomato salad with tangy feta. The best part? The recipe includes extra ingredients so you can easily turn leftovers into a tasty chicken wrap for lunch the next day.

With a simple spice blend and bright lemon, the chicken stays juicy and flavorful. Serve it over rice with a dollop of lemon sour cream and a crunchy salad. Then, assemble the wraps with the reserved chicken, veggies and feta for a satisfying midday meal.

Log in to save recipes and build weekly shopping lists.

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 garlic. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Pour 1 cup water into the pot and bring to a boil. Add rice, stir, reduce heat to a gentle simmer, cover and cook until tender, about 15 minutes. Set aside off heat.
2. Zest lemons until you have 1 teaspoon zest, then cut each lemon into quarters. Trim the stem end from one cucumber, quarter lengthwise and slice crosswise into ¼-inch triangles. Dice one tomato (reserve remaining cucumber and tomato for lunch). Halve and peel the shallot. Slice one half into thin strands; mince the other half until you have 2 tablespoons. Pick parsley leaves from stems; mince stems and save leaves for garnish.
3. In a medium bowl, toss diced tomato, sliced cucumber, minced shallot, parsley stems, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. Set aside. In a small bowl, mix 4 tablespoons sour cream, lemon zest and a squeeze of lemon juice. Season with salt and pepper. In another small bowl, toss sliced shallot, red wine vinegar and ½ teaspoon sugar. Season with salt and pepper.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Place one hand on top of a chicken breast and cut horizontally through the thickest part, stopping before you slice all the way through, then open it like a book. Repeat with remaining chicken. Season all over with salt, pepper and Mediterranean spice blend. Add chicken to the pan in a single layer (work in batches if needed). Cook until no longer pink, 3-4 minutes per side. Remove from pan and let rest.
5. Pour out any excess oil from the pan, then add 2 tablespoons butter and juice from one lemon quarter. Heat over medium-high heat, stirring to combine and melt butter. Fluff rice with a fork and divide between plates. Arrange half the chicken on top. Pour butter sauce over chicken, then dollop with sour cream mixture. Place cucumber salad to the side and sprinkle with half the feta, half the sliced shallot and all the parsley leaves. Serve with remaining lemon quarters.
6. For the lunch wrap: Cut remaining chicken into bite-sized pieces. Halve remaining cucumber lengthwise, then cut into thin sticks. Slice remaining tomato into thin rounds. Spread tortillas with remaining sour cream, then fill each with remaining feta, shallot, chicken, cucumber and tomato. Roll into wraps and pack in lunchboxes. Keep refrigerated; 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. Adjust cooking time and water ratio according to package directions.

How should I store the leftovers for the wrap?

Keep the chicken, veggies and feta separate in the fridge. Assemble the wrap right before eating to maintain freshness.

Can I grill the chicken instead of pan-frying?

Absolutely! Grill the butterflied chicken over medium-high heat for about 4-5 minutes per side or until cooked through.