Mediterranean Chicken Pilaf Bowl

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For Grilled Chicken:

  • 2 boneless skinless chicken breasts
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh parsley
  • 3 garlic clove finely chopped
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper

For Crispy Roasted Chickpeas:

  • 1 15-ounce cans
  • 1 tablespoons olive oil
  • 1 ½ teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¾ teaspoon kosher salt

For the Toppings:

  • Cherry tomatoes
  • Cucumbers
  • Red Onions


  1. Cook the Right Rice according to package directions.
  2. Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.
  3. Pierce chicken with a fork several times and sprinkle with salt and pepper. Add the bag and coat with dressing, marinate for 20 minutes in the fridge.
  4. Remove chicken from the bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5-6 minutes per side, or until cooked through.

For Crispy Roasted Chickpeas

  1. Preheat oven to 375F.
  2. Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry.
  3. In a medium bowl, stir together chickpeas with olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
  4. Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. Taste test and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for about 10 minutes, the chickpeas will crisp up even more as they cool.
  5. Divide the Right Rice and Taylor Farms Mediterranean Chopped Kit amongst 2 bowls and top with cherry tomatoes, cucumbers, red onions and salad kit toppings and drizzle with basil balsamic vinaigrette.

Recipe by Ronelle Otero

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