Mediterranean Chicken Rice Bowl

Serious question: how do you parents get your kids to bed? It is 10:30 and the boys are still wide awake.  They’ve been laying in the dark for the past twoish hours.  But that doesn’t matter.  They are still rolling around, giggling, not closing their eyes.  Matt is currently being held hostage in the bedroom, sitting in the rocking chair waiting for the boys to finally fall asleep.  It doesn’t seem to matter what bedroom routine we have.  The boy are impervious to our tricks.

Ok, but beyond typically bedtime, I just haven’t been my normal self in the kitchen.  Guys, I’ve been in a funk lately.  No researching of new recipes.  No wandering around the grocery store looking for new food to incorporate into a recipe.  Not looking forward to trying new dishes. Not really sure why.  But then last week, I texted Matt before I left the office to put some rice on (because I refuse to cook my own rice).  I stopped at Trader Joe’s, walked around the store, and picked up chicken and tzatziki sauce. I didn’t have any particular recipe in mind.  But for the first time in a while, I was in the mood to experiment.

And I came up with this.  It isn’t anything too crazy or fancy.  But the boys eat it.  Matt really liked it. It was exactly what my soul needed. Perhaps this recipe will rejuvenate your meal rotation as well.


  • 1 cup rice
  • 1 glug red wine vinegar
  • 1/2 glug olive oil
  • 1 tablespoon butter
  • 2 chicken breasts
  • 1 handful of flour
  • 1 large zucchini (or 5 to 6 mini ones), sliced
  • 1 red pepper (or 5 to 6 mini ones), diced
  • 1 tablespoon garlic, diced
  • 1 avocado, diced
  • 1/4 cup feta cheese
  • 1/4 cup sun dried tomato in oil
  • 5-10 kalamata olives


  1. Get someone else to make your rice. (or if you can’t find a sucker to do it for you, make it according to package).
  2. Slice chicken breast half so each breast is half as thick.
  3. Grab a handful of flour and toss into a plate.  Take a fork and stab the end of the chicken. Lightly drench the chicken in flour so the chicken has a flour coating all over it.
  4. In a skillet, heat the butter and olive oil.  Once the butter is melted, add the chicken.  Cook on each side for about 5-8 minutes.  Remove the chicken from the skillet and cut it into bite-sized pieces.
  5. In same skillet, add in garlic, zucchini, and red pepper. Cook until soft.  I then combine everything into the warm skillet.  Add in the cooked rice, cooked chicken, avocado, feta, sun-dried tomatoes, and olives.  Mix in red wine vinegar.  Add salt and pepper to taste.  Serve with tzatziki sauce or hummus if you’d like.
  6. Enjoy!

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