Erin Cooks Food: Mediterranean Chicken Rice Bowl

by - March 25, 2020

Photo Description: A close-up photo of the dish featured in the blog post (Mediterranean Chicken Rice Bowl). In a pasta bowl, Greek salad in the top half of the bowl (spinach, red onion, cherry tomato, cucumber, and feta), brown rice with the Mediterranean chicken on the bottom half of the bowl, a dollop of hummus in the middle.

Not to be dramatic, but this is probably one of the best things I've ever made. You can tell I was pleased with it because I put effort into plating it well. Usually when I take photos it's in the pan or dish it cooked in, but the point of this is the compilation of the elements in a bowl. I probably would not have put in the effort to take photos if it wasn't fantastic.

I found the recipe, Mediterranean Chicken Rice Bowls on Pinterest from the food blog Gimme Delicious. Forever ago I saved a ton of recipes to my Food board on Pinterest, so who knows how long this one was sitting in there, honestly. I was intrigued because, at its core, it's pretty simple and familiar, but it was a little bit new. So, why not?

What I Changed
- Sorry, I'm not crazy: I did not make my own hummus
- Does parsley add anything? Am I missing something by never using it? Genuinely curious.
- The second time I made the salad dressing* I mistakenly added two cloves of garlic. It was fine, but like... Not really worth doing, heads up.
- Didn't use olives
- Used the same ol' olive oil the whole time rather than buying extra-virgin olive oil
- I diced the raw chicken then marinated it rather than marinate the breast, then cook, then cut


Photo Description: The dish featured in the blog post (Mediterranean Chicken Rice Bowl). In a pasta bowl, Greek salad in the top half of the bowl (spinach, red onion, cherry tomato, cucumber, and feta), brown rice with the Mediterranean chicken on the bottom half of the bowl, a dollop of hummus in the middle.
What I Learned
- I need more rice-related patience
- My hummus issues from other points in life were probably due to using the wrong hummus vehicle. Eat hummus the way it was meant to be enjoyed, not as a substitute for mayonnaise (unless you like it that way, too).

It seems like I'm learning less the more I cook (no brain-er?). I'm sure that would change if I branched out even more - cooking a full chicken or something like that. And we'll get there, all in good time. For the moment I don't have a big need for a full chicken, you know?

As I said, I truly think this is the best thing I've made. And I've been pretty pleased with most of the things I've cooked, so that says a lot. Although, not to play on stereotypes, but... I'm very white. And maybe I don't come from a long line of paprika-users, or a long line or marinating-for-24-hours-ers. Maybe it's super basic to other people. But I was happy with it and that's what counts.

* I just made the salad dressing for another random salad, I think the recipe makes enough for about four servings

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