Name: Mediterranean Chicken and Rice with Tomato Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1.5 pounds chicken (cut into bite-sized pieces); 2 cups rice (uncooked); 4 cups vegetable broth or water; 1 cup tomato sauce; 3 tablespoons oil; 2 tablespoons soy sauce; 2 cups mixed vegetables (zucchini, bell peppers, and onions, diced); 1 teaspoon dried oregano; 0.5 teaspoon black pepper; 0.5 teaspoon salt

Mediterranean Chicken and Rice with Tomato Vegetables

A vibrant Mediterranean-inspired one-pan dish featuring tender chicken served over fluffy rice, combined with aromatic tomato sauce and fresh vegetables. This healthy and satisfying meal brings together classic Mediterranean flavors with a savory soy-infused twist.

50 min

Easy

4 servings

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Taste Profile

Sweet2/10

Salty5/10

Sour3/10

Umami6/10

Spicy1/10

🥄 Texture

Tender, fluffy rice with juicy, bite-sized chicken pieces that are lightly browned on the outside. The mixed vegetables soften during cooking but retain a slight bite, giving occasional crispness among the grains and protein.

👃 Aroma

Warm tomato and oregano notes dominate with a savory backbone from browned chicken and soy sauce. A faint peppery and vegetal scent from the zucchini and bell peppers rounds out the aroma.

🍷 Pairs Well With

A crisp, acidic white wine like Sauvignon Blanc or a light-bodied Pinot Grigio; alternatively a light lager or sparkling water with lemon for a non-alcoholic option.

🥗 Side Dishes

A simple Greek salad or cucumber-tomato salad, tzatziki or yogurt sauce for creaminess, and crusty bread or roasted Mediterranean vegetables (eggplant, more peppers) to complete the meal.

Ingredients(10 items)

11.5 pounds chicken (cut into bite-sized pieces)

22 cups rice (uncooked)

34 cups vegetable broth or water

41 cup tomato sauce

53 tablespoons oil

62 tablespoons soy sauce

72 cups mixed vegetables (zucchini, bell peppers, and onions, diced)

81 teaspoon dried oregano

90.5 teaspoon black pepper

100.5 teaspoon salt

Instructions

Heat 3 tablespoons of oil in a large pan or Dutch oven over medium-high heat.

Add the diced chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Add the diced mixed vegetables (zucchini, bell peppers, and onions) to the pan and sauté for 3-4 minutes until they begin to soften.

Stir in the tomato sauce and soy sauce, mixing well to coat the chicken and vegetables evenly.

Add the uncooked rice to the pan and stir for 2 minutes to lightly toast it, ensuring all grains are coated with the oil and sauce.

Pour in 4 cups of vegetable broth or water, and add the dried oregano, salt, and black pepper.

Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let it rest covered for 5 minutes.

Fluff the rice with a fork and adjust seasoning if needed before serving.