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

This recipe is all about making the most of your cooking efforts. You’ll prepare a flavorful Mediterranean-spiced chicken dinner with fluffy rice, a bright cucumber-tomato-feta salad and a tangy lemon crema. The best part? The extra ingredients are intentionally included so you can easily assemble two chicken wraps for lunch the next day.

The dinner is satisfying and packed with fresh flavors, while the wraps come together in minutes-perfect for a workday meal. Cook once, enjoy twice!

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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

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mediterranean Spice BlendView ingredient guideLike ingredientDislike ingredient

1 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillaView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add ¾ cup water and bring to a boil. Stir in the rice, reduce heat to low, cover and cook until tender, about 15 minutes. Keep covered until ready to serve.
2. Zest the lemons until you have 1 teaspoon of zest; then quarter the lemons. Quarter one cucumber lengthwise and slice crosswise into ¼-inch-thick triangles. Dice one tomato. (Reserve the remaining cucumber and tomato for the lunch wraps.) Halve and peel the shallot. Thinly slice one half; mince the other half until you have 2 tablespoons. Pick the parsley leaves from the stems; mince the stems and set aside the leaves for garnish.
3. In a medium bowl, combine the diced tomato, sliced cucumber, minced shallot, parsley stems, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper. In a small bowl, combine 4 tablespoons of sour cream, the lemon zest and a squeeze of lemon juice. Season with salt and pepper. In another small bowl, combine the sliced shallot with the red wine vinegar and ½ teaspoon sugar. Season with salt and pepper.
4. Pat the chicken dry with paper towels; season all over with salt, pepper and the Mediterranean spice blend. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 3-6 minutes per side. Remove from the pan and let rest.
5. Pour out any excess oil from the pan, then add the butter and the juice from one lemon wedge. Heat over medium-high heat, stirring to combine and melt the butter. Fluff the rice with a fork and divide between plates. Arrange half the chicken on top. Pour the butter sauce over the chicken, then dollop with the lemon crema. Place the cucumber salad to the side and sprinkle with half the feta, half the pickled shallot and all of the parsley leaves. Serve with remaining lemon wedges for squeezing over.
6. When ready to prep lunch, cut the remaining chicken into bite-sized pieces. Halve the remaining cucumber lengthwise, then cut lengthwise into thin sticks. Slice the remaining tomato into thin rounds. Spread the tortillas with the remaining sour cream, then fill each with the remaining feta, remaining pickled shallot, chicken, cucumber and tomato. Roll into wraps and pack in reusable containers. Keep refrigerated; enjoy chilled or at room temperature.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water amount according to package directions.

How should I store the leftover chicken for the wraps?

Store the cooked chicken in an airtight container in the refrigerator for up to 3 days. Slice or chop it just before assembling the wraps.

Can I make the wraps ahead of time?

Yes, you can assemble the wraps up to a day in advance. Wrap them tightly in plastic wrap or foil and refrigerate. Enjoy cold or at room temperature.