Balsamic Chicken Rice with Roasted Veggies & Feta

Balsamic Chicken Rice with Roasted Veggies and Feta is a wholesome Mediterranean inspired meal that combines tender marinated chicken, caramelized vegetables, fluffy rice, and tangy crumbled feta cheese. The balsamic marinade brings a balance of sweet and savory flavor, enhanced by garlic and herbs that infuse the chicken with richness while keeping it juicy. Roasted vegetables like zucchini, carrots, broccoli, tomatoes, and red onion develop deep flavor and natural sweetness in the oven, making them the perfect complement to the savory chicken. A bed of warm rice absorbs the delicious juices, creating a comforting base, while feta adds a creamy and slightly salty finish. This dish is ideal for meal prep, family dinners, or casual entertaining because it is easy to assemble and highly customizable. With a single marinade used across components and simple cooking steps, it delivers bold flavor without complicated techniques.

Prep Time: 20 minutes
Marinating Time: 30 minutes (optional but recommended)
Cook Time: 35–40 minutes
Total Time: About 1 hour 15 minutes
Servings: 4 portions

Ingredients

For the Chicken and Marinade

4 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

2–3 tbsp balsamic vinegar

2 tbsp honey or brown sugar (optional)

2–3 garlic cloves, minced

1 tsp Italian seasoning, dried oregano, or dried thyme

Salt and black pepper, to taste

For the Roasted Vegetables

2 medium zucchinis, sliced

1 cup cherry tomatoes, halved

1–2 cups baby carrots

1–2 cups broccoli florets

1 red onion, sliced or cut into wedges

2 tbsp reserved marinade or extra olive oil and balsamic vinegar

For the Rice and Topping

3 cups cooked rice (jasmine, sushi, or brown rice)

1 cup crumbled feta cheese

Fresh basil leaves for garnish (optional)

Instructions

In a bowl, whisk olive oil, balsamic vinegar, honey or brown sugar, garlic, herbs, salt, and pepper to make the marinade.

Place chicken in a shallow dish and coat evenly with marinade. Cover and refrigerate for at least 30 minutes.

Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.

Toss zucchini, tomatoes, carrots, broccoli, and red onion with reserved marinade or additional oil and balsamic.

Spread vegetables evenly on the tray in a single layer.

Roast vegetables for 25–30 minutes, stirring halfway, until tender and slightly caramelized.

Heat a skillet or grill pan over medium heat and cook marinated chicken for 6–8 minutes per side until fully cooked.

Allow chicken to rest for 5 minutes before slicing into strips or cubes.

Prepare rice if not already cooked and fluff gently with a fork.

Assemble bowls with rice, sliced chicken, roasted vegetables, and crumbled feta. Garnish with fresh basil and extra balsamic drizzle if desired.

Tips

Pound chicken to even thickness for consistent cooking.

Reserve a portion of marinade before adding raw chicken for safe vegetable use.

Use parchment paper to prevent sticking and ease cleanup.

Cut dense vegetables like carrots smaller so they roast evenly.

Roast vegetables at high heat to enhance caramelization.

Let chicken rest before slicing to retain juices.

Adjust sweetness by increasing or reducing honey.

Use freshly cooked warm rice to absorb flavors better.

Sprinkle feta just before serving so it stays creamy.

Add a splash of lemon juice before serving for extra brightness.

Variations

Replace chicken with grilled shrimp or salmon.

Make vegetarian by using roasted chickpeas or tofu.

Swap rice with quinoa, couscous, or farro.

Add roasted sweet potatoes for extra sweetness.

Include bell peppers or mushrooms for additional texture.

Use goat cheese instead of feta for a tangier finish.

Add spinach or arugula for fresh greens.

Sprinkle toasted nuts or seeds for extra crunch.

Turn into a wrap using flatbread or pita.

Make a spicy version by adding chili flakes or harissa to the marinade.

Q&A

Can I bake the chicken instead of pan cooking?

Yes, bake at 200°C for about 20–25 minutes.

How do I store leftovers?

Keep components in airtight containers in the fridge for up to three days.

Can I freeze the dish?

Freeze chicken and rice only; vegetables may soften after thawing.

Is honey necessary?

No, it simply balances the acidity of balsamic vinegar.

What rice works best?

Jasmine or basmati for lighter texture, brown rice for added fiber.

Can I grill the chicken outdoors?

Yes, grilling adds a smoky flavor.

How do I keep vegetables from becoming soggy?

Spread them in a single layer and avoid overcrowding.

Can I make it dairy free?

Omit feta or replace with a plant based cheese alternative.

Is this meal good for meal prep?

Yes, assemble bowls fresh throughout the week.

Can I add extra sauce?

Drizzle with additional balsamic glaze or yogurt sauce for moisture.

Nutrition

(Approx. per serving)

Calories: 520–560
Protein: 38g
Fat: 20g
Carbohydrates: 48g
Fiber: 6–7g
Sodium: Moderate depending on feta and seasoning

Conclusion

Balsamic Chicken Rice with Roasted Veggies and Feta is a satisfying, well balanced dish that combines sweet tangy chicken, caramelized vegetables, and creamy cheese over a comforting rice base. The simple marinade brings bold Mediterranean flavor while the roasted vegetables add natural sweetness and texture. Easy to customize and suitable for both weeknight dinners and meal prep, this recipe offers flexibility without sacrificing taste. With minimal preparation and wholesome ingredients, it delivers a colorful and nourishing meal that feels both comforting and fresh.