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Balsamic Chicken Rice with Roasted Veggies & Feta Recipe

Balsamic Chicken Rice with Roasted Veggies & Feta Recipe
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★★★★★

5 from 18 reviews

A flavorful and wholesome bowl featuring juicy balsamic marinated chicken served over fluffy rice, complemented by roasted cherry tomatoes, zucchini, and bell peppers, finished with a tangy sprinkle of feta cheese and fresh parsley. Perfect for a balanced weeknight dinner that’s both colorful and satisfying.

Ingredients

Scale

For the Chicken

  • 1 1/2 lbs (700g) boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

For the Rice

  • 1 cup long-grain rice (white or brown)
  • 2 cups chicken broth
  • 1/2 teaspoon salt

For the Roasted Veggies

  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, diced
  • 1 cup bell peppers, diced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

For the Topping

  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts or thighs, coating them well with the marinade. Let the chicken marinate for at least 20 minutes to absorb the flavors.
  2. Cook the Rice: Bring the chicken broth and salt to a boil in a saucepan. Stir in the rice, reduce heat to low, cover, and simmer for 15–20 minutes or until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork to separate the grains.
  3. Roast the Veggies: Preheat your oven to 400°F (200°C). In a mixing bowl, toss cherry tomatoes, zucchini, and diced bell peppers with olive oil, salt, and black pepper. Spread the veggies evenly on a baking sheet and roast them for 15–20 minutes until they are tender and slightly caramelized.
  4. Cook the Chicken: Heat a skillet over medium heat. Place the marinated chicken in the skillet and cook for 6–8 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F / 75°C). Remove from heat and slice if desired.
  5. Assemble the Bowl: Divide the cooked rice into serving bowls. Top each portion with the roasted vegetables and sliced chicken pieces. Sprinkle crumbled feta cheese evenly on top, and garnish with chopped fresh parsley.
  6. Serve: Optionally, drizzle any remaining balsamic marinade or a little extra balsamic vinegar over the bowl for an added tangy flavor before serving.

Notes

  • You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
  • Feel free to use white or brown rice based on your dietary preferences.
  • Roast the veggies until they are just tender but still hold their shape for the best texture.
  • Make sure the chicken is cooked to the proper internal temperature for food safety.
  • Leftover chicken and veggies make great additions to salads or wraps.

Nutrition

Keywords: balsamic chicken, roasted vegetables, chicken rice bowl, Mediterranean chicken recipe, healthy chicken dinner, feta cheese topping

Find it online: https://maicook.com/balsamic-chicken-rice-with-roasted-veggies-and-feta-recipe-2/