If you are looking for a easy summery one pot meal– look no further than this one pot Mediterranean chicken and rice. I personally love one pot chicken and rice because it is an easy all-in-one pot meal: vegetables, carbs, and protein. I just shared my customizable formula to making any kind of flavor combination chicken and rice, and this was one of those flavors I created using that formula! This meal reminds me a lot of the order I will get at CAVA, maybe that’s why I love it so much!

When it’s time to serve your Mediterranean chicken and rice, I like to put out a bunch of different toppings to make it like a build you own bowl at CAVA situation. Some ideas of toppings to put out and/or add:

• Pita chips or pitas
• lettuce
• tomato
• crumbled feta
• tzatziki or tzatkiki style dressing
• hummus
• kalamata olives

How To Make One Pot Mediterranean Chicken and Rice

• 2 tbsp avocado oil
• 4 chicken thighs boneless, skinless
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• salt and pepper to taste
• 1 zucchini, chopped
• 1/3 cup grape tomatoes, quartered
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 tbsp butter
• 1 cup white rice
• 2 ¼ cup chicken broth, stock, or bone broth

Additional Optional Toppings

• crumbled feta
• tzatziki or tzatkiki style dressing
• hummus
• kalamata olives

1. To a heavy bottom dutch oven, heat over medium heat for about 4-5 minutes. Add oil and let heat for an additional minute.
2. Pat dry chicken thighs. Season both sides with salt, pepper, dried oregano, and garlic powder. Once seasoned, add to the bottom of the dutch oven, not allowing overlap of chicken. Let cook (no moving it!!) for 4-5 minutes, then cook the other side for an additional 4-5 minutes. (Don’t worry about it not being cooked all the way through yet). Remove chicken from pot and set aside on a plate.
3. To the dutch oven, add in your bell pepper, zucchini, and tomatoes. Season with a bit of salt. Stirring occasionally, cook for about 3-4 minutes. Then add butter, minced garlic, and rice stirring frequently for an additional 1-2 minutes.
4. Next add your broth and use your spatula to scrape any caramelized bits of chicken off the bottom of the pan. Increase heat and bring to a simmer. Once simmering, add chicken thighs on top and add lid. Decrease heat to low and let cook for about 25-30 minutes.
5. After about 25-30 minutes, the liquid should all be absorbed. Stir and serve with desired toppings

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