Print

Balsamic Chicken Rice with Roasted Veggies & Feta Recipe

Balsamic Chicken Rice with Roasted Veggies & Feta Recipe
Print Recipe

★★★★★

4.8 from 14 reviews

This Balsamic Chicken Rice with Roasted Veggies & Feta is a flavorful and balanced one-bowl meal featuring tender marinated chicken, fluffy rice cooked in savory chicken broth, and a vibrant mix of roasted vegetables. Topped with tangy feta cheese and fresh parsley, it’s a perfect dish for a wholesome lunch or dinner.

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, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. Coat the chicken breasts or thighs thoroughly with the marinade. Cover and refrigerate for at least 20 minutes to allow the flavors to infuse.
  2. Cook the Rice: In a medium saucepan, bring the chicken broth and salt to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15 to 20 minutes until the rice is cooked through and the liquid is absorbed. Remove from heat and fluff the rice with a fork.
  3. Roast the Veggies: Preheat the oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes, diced zucchini, and diced bell peppers with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 15 to 20 minutes until tender and slightly caramelized.
  4. Cook the Chicken: Heat a skillet over medium heat. Remove the chicken from the marinade, letting excess drip off, and cook for 6 to 8 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing if desired.
  5. Assemble the Bowl: Divide the cooked rice evenly among serving bowls. Top each with a portion of roasted vegetables and sliced chicken. Sprinkle crumbled feta cheese and chopped fresh parsley over the top.
  6. Serve: Optionally drizzle with any remaining balsamic marinade or a splash of extra balsamic vinegar for added tang. Serve immediately and enjoy your wholesome meal.

Notes

  • Marinate the chicken longer (up to 2 hours) for deeper flavor.
  • Use brown rice for a nuttier taste and more fiber, though cooking time will be longer.
  • Feel free to swap in other veggies such as eggplant or mushrooms for variety.
  • For a gluten-free meal, ensure the chicken broth is gluten-free.
  • Leftover chicken and veggies make great additions to salads or wraps.

Nutrition

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

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