What rice works best?

Basmati is what I reach for because it stays light and fluffy. Jasmine rice also works. Brown rice and quinoa work too, though they give the bowl a different base than basmati.

Can I prep these bowls ahead?

You can. Make the chicken and rice ahead, with the sauce made ahead too, and keep the fresh toppings separate until you're ready to eat. Each part holds up well in the fridge for meal prep.

How long do leftovers keep?

Store the rice, chicken, vegetables, and sauce in separate airtight containers when possible. They keep well in the refrigerator for up to 4 days.

How should I reheat it?

Warm the chicken and rice gently in the microwave or in a skillet with a splash of water. Add the toppings and sauce after reheating for crisp cucumber and cool sauce.

What can I use instead of tahini?

A simple yogurt-garlic sauce works when tahini isn't in the pantry. It won't have the same sesame taste, but it still fits the chicken and vegetables. Add water until it reaches a drizzleable consistency.

How do I keep chicken juicy?

Start with even chicken pieces, since smaller chunks can dry out while thicker pieces catch up. Let the chicken marinate for at least 30 minutes. Grill over medium heat until it's charred in spots and cooked through. Don't leave it on for extra color. I let it rest for a few minutes before serving.

Mediterranean Rice Bowl with Chicken Tawook and Tahini Sauce

By Nora KimOct 9, 2026

Prep

20 min

Cook

20 min

Total

70 min

Servings

Level

Easy

Jump to recipe

This Mediterranean rice bowl takes 1 hour 10 minutes, including 30 minutes for the chicken to marinate. I make it on a busy night when I want dinner built from familiar parts, with charred chicken, warm rice, cool cucumber, and a tahini-yogurt sauce that drips over the whole bowl.

I use a large bowl for the marinade, then cut the chicken into even pieces before it goes in. The full 30 minutes gives the yogurt, tomato paste, cumin, paprika, and cinnamon time to settle into the meat, and the grill should leave dark spots while the outside turns lightly browned.

Cook the rice by the package directions and fluff it with a fork once it's done. I stir in olive oil and chopped parsley when I have it, then thin the sauce with more water until it runs from a spoon in a steady drizzle and lands across the rice without clumping.

For serving, spoon the rice into bowls and pile on the chicken, cucumber, tomatoes, red onion, and herbs. Finish with feta if you want it, then bring extra sauce to the table, especially if you're serving warm pita or a cucumber salad alongside the bowls.

Why you'll love this recipe

The work is spread out, so you're not trying to finish one fussy pan of food.
No outdoor grill needed. I use a grill pan or skillet when the weather isn't cooperating.
Optional feta lets everyone finish their own bowl the way they want it.
A bowl format works for lunch or dinner, and I put extra sauce on the table.
The sauce takes only a whisk and water to reach the loose consistency I like.
Chicken tenderloins or thighs can replace breast when that's what you bought.

Instructions

Mix the yogurt, garlic, lemon juice, olive oil, tomato paste, cumin, paprika, cinnamon, salt, and pepper in a large bowl. Add the chicken and coat every piece. Cover and marinate for at least 30 minutes, or longer if you have the time.

Cook the rice according to the package directions. Fluff it with a fork and keep it warm. Stir in a little olive oil and chopped parsley if desired.

Whisk the tahini, yogurt, lemon juice, garlic, and a splash of water until smooth and creamy. Add more water as needed until the sauce is drizzleable.

Thread the chicken onto skewers if desired. Grill over medium heat until charred in spots and cooked through, with a juicy center and lightly browned outside.

Spoon the rice into bowls. Top with the grilled chicken, cucumber, tomatoes, red onion, and herbs. Add feta if using and finish with a generous drizzle of sauce.

FAQ

Bake the marinated chicken on a lined sheet pan at 425°F until it's cooked through. Broil it briefly at the end for more color. I use this route when I want the bowls without setting up the grill.

Mediterranean Rice Bowl with Chicken Tawook and Tahini Sauce

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Lunch Dinner Chicken Mediterranean Grilling Meal Prep

Mediterranean Rice Bowl with Chicken Tawook and Tahini Sauce

Name: Mediterranean Rice Bowl with Chicken Tawook and Tahini Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 4 servings
Ingredients: plain yogurt; garlic (minced); lemon juice; olive oil; tomato paste; ground cumin; paprika; ground cinnamon; salt (to taste); black pepper (to taste); chicken breast or chicken thighs (cut into chunks); basmati rice; tahini; water (a splash, plus more as needed); cucumber (diced); tomatoes (chopped); red onion (thinly sliced); fresh parsley or mint (chopped); feta cheese (optional)

By Nora KimOct 9, 2026

Prep

20 min

Cook

20 min

Total

70 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

The work is spread out, so you're not trying to finish one fussy pan of food.
No outdoor grill needed. I use a grill pan or skillet when the weather isn't cooperating.
Optional feta lets everyone finish their own bowl the way they want it.
A bowl format works for lunch or dinner, and I put extra sauce on the table.
The sauce takes only a whisk and water to reach the loose consistency I like.
Chicken tenderloins or thighs can replace breast when that's what you bought.

Ingredients

Servings4

•plain yogurt
•garlic (minced)
•lemon juice
•olive oil
•tomato paste
•ground cumin
•paprika
•ground cinnamon
•salt (to taste)
•black pepper (to taste)
•chicken breast or chicken thighs (cut into chunks)
•basmati rice
•tahini
•water (a splash, plus more as needed)
•cucumber (diced)
•tomatoes (chopped)
•red onion (thinly sliced)
•fresh parsley or mint (chopped)
•feta cheese (optional)

Instructions

1
Mix the yogurt, garlic, lemon juice, olive oil, tomato paste, cumin, paprika, cinnamon, salt, and pepper in a large bowl. Add the chicken and coat every piece. Cover and marinate for at least 30 minutes, or longer if you have the time.
2
Cook the rice according to the package directions. Fluff it with a fork and keep it warm. Stir in a little olive oil and chopped parsley if desired.
3
Whisk the tahini, yogurt, lemon juice, garlic, and a splash of water until smooth and creamy. Add more water as needed until the sauce is drizzleable.
4
Thread the chicken onto skewers if desired. Grill over medium heat until charred in spots and cooked through, with a juicy center and lightly browned outside.
5
Spoon the rice into bowls. Top with the grilled chicken, cucumber, tomatoes, red onion, and herbs. Add feta if using and finish with a generous drizzle of sauce.

FAQ

Bake the marinated chicken on a lined sheet pan at 425°F until it's cooked through. Broil it briefly at the end for more color. I use this route when I want the bowls without setting up the grill.