Print

Chicken Souvlaki Rice Pilaf

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Souvlaki Rice Pilaf combines tender chicken marinated in lemon, garlic, and herbs, served with a savory rice pilaf enriched with orzo and pine nuts. Topped with grilled vegetables, crumbled feta, and tzatziki, it’s a flavorful, Mediterranean-inspired dish perfect for any meal.

Ingredients

For the Chicken:

2 pounds chicken breasts, cut into small pieces

6 tablespoons salted butter, melted

2 tablespoons lemon juice

6 cloves garlic, chopped

1 tablespoon smoked paprika

2 teaspoons dried oregano

1 teaspoon dried rosemary (or thyme)

Sea salt and pepper, to taste

Chili flakes, to taste

2–3 cups bell pepper quarters or zucchini rounds

1 cup cherry tomatoes

1/2 cup crumbled feta cheese

Tzatziki, for serving

Mixed herbs (basil, thyme, dill) for garnish

For the Rice Pilaf:

2 tablespoons salted butter

1 cup basmati rice

3/4 cup orzo

2–3 tablespoons pine nuts (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the melted butter, lemon juice, chopped garlic, smoked paprika, oregano, rosemary (or thyme), sea salt, pepper, and chili flakes. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 2 hours for more flavor.
  2. Prepare the Rice Pilaf: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the basmati rice and orzo, and sauté for 2-3 minutes until lightly toasted. Add 2 cups of water (or according to your rice package instructions) and bring to a boil. Lower the heat to a simmer, cover, and cook for about 15-18 minutes, or until the rice is tender and the water is absorbed. If you’re using pine nuts, toast them in a dry pan over medium heat for a few minutes until golden, then stir them into the cooked rice.
  3. Cook the Chicken and Vegetables: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until browned on all sides and cooked through. While the chicken cooks, add the bell pepper quarters or zucchini rounds to the skillet and cook for 3-4 minutes until slightly charred and tender. Toss in the cherry tomatoes during the last 2 minutes of cooking, just to warm them through.
  4. Assemble the Dish: Once the chicken and vegetables are cooked, remove them from the heat. Fluff the rice pilaf with a fork and plate it. Top with the grilled chicken and vegetables. Sprinkle crumbled feta cheese over the top, garnish with fresh mixed herbs like basil, thyme, and dill, and serve with a side of tzatziki.

Notes

For a vegetarian option, replace the chicken with tofu or grilled halloumi.

For added flavor, grill the chicken pieces instead of cooking them on a skillet.

You can swap basmati rice for quinoa or couscous for a different texture.

Add more chili flakes to the chicken marinade for a spicier dish.

If you’re preparing the dish ahead of time, cook the rice pilaf and store it in the refrigerator for up to 2 days. Reheat with a little butter or broth.

Nutrition

Find it online: https://familydinnercooking.com/chicken-souvlaki-rice-pilaf/