Mediterranean Rice Bowl with Grilled Chicken Skewers

Chicken Plate.JPG

Out of everything on this website, this recipe is probably the most emblematic of my cooking style. It’s pretty much a bunch of delicious things that I typically have on hand, served with protein on brown rice. I always keep some of the pre-cooked brown rice from Trader Joe’s in my freezer, so that I can quickly throw together meals like this. What makes this recipe better than your average lunch plate is the addicting sriracha yogurt sauce drizzled over the most tender and savory grilled chicken. I would eat this for breakfast, lunch, and dinner if I could.

Serves 2.


·      4 grilled chicken skewers

·      2 cups cooked brown rice

·      Sriracha yogurt sauce

·      ¼ cup pickled onions

·      ¼ cup feta cheese

·      ½ cup cucumber-thinly sliced

·      ¼ cup Kalamata olives- pitted and halved


1.     Spread one cup of rice across each plate. Place two chicken skewers on each plate. (Refer to this recipe *link to recipe* for detailed cooking instructions for the chicken skewers).

2.     Evenly divide the toppings between each plate, layering them over the rice. Top with as much sriracha yogurt as you like. Serve warm.

Lunch, DinnerAudrey Akin