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One-Pot Mediterranean Rice and Chicken

A delicious Mediterranean twist to the classic rice and chicken dish with a flavorful mix of herbs and spices.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x



1 pound boneless, skinless chicken breast, cut into cubes
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup long-grain white rice
1 can (14.5 oz) fire-roasted diced tomatoes
2 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1/4 cup kalamata olives, pitted and halved


Heat oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes.
Add onion and garlic and cook until softened, about 5 minutes.
Stir in bell pepper, rice, tomatoes, and chicken broth and bring to a boil.
Reduce heat, cover, and simmer for about 20 minutes, or until rice is cooked through.
Stir in oregano, parsley, basil, thyme, smoked paprika, salt, and pepper.
Stir in olives.
Serve hot.


To make this recipe gluten-free, use gluten-free chicken broth.
Add more spices and herbs according to your preference.

  • Author: Emily Royce
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 3g
  • Sodium: 1300mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 85mg

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