Food & Recipes · Monday, October 26, 2026

Mediterranean Chickpea and Chicken Rice Bowls

A colorful, practical dinner that makes great leftovers. Cook 1 cup dry rice according to package directions. Season 1 pound diced chicken with oregano, paprika, salt, and pepper; cook in a skillet with a tablespoon of olive oil until it reaches 165°F.

Rinse and drain one can of chickpeas. Divide rice among four bowls and top with chicken, chickpeas, chopped cucumber, tomato, and a spoonful of plain yogurt mixed with lemon juice and garlic. Use leftover roasted chicken or skip the chicken for a lower-cost vegetarian version.

Serve everything separately for picky eaters.

Sharing our family with yours — one beautifully imperfect day at a time.