Mediterranean Chicken & Rice Casserole with Grilled Peppers & Yogurt

Mediterranean Chicken & Rice Casserole with Grilled Peppers & Yogurt

This Mediterranean Chicken & Rice Casserole with Grilled Peppers and Yogurt is a comforting, one-dish meal that balances bold spices, roasted sweetness, and cooling creaminess. Tender chicken thighs or breasts are layered over seasoned rice, infused with garlic, onion, lemon, and herbs, then topped with sweet grilled bell peppers and a drizzle of tangy yogurt sauce. It’s nutritious, filling, and brimming with flavor from the Mediterranean pantry.

Perfect for family dinners, potlucks, or meal prep, this dish combines the warm earthiness of a casserole with fresh and bright toppings—turning a weeknight staple into something special.

Time Required

Ingredients (Serves 4–6)

For the Chicken & Marinade:

1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts

2 tbsp olive oil

2 garlic cloves, minced

Juice of 1 lemon

1 tsp paprika

1 tsp dried oregano

½ tsp cumin

½ tsp turmeric (optional)

Salt & pepper, to taste

For the Rice Casserole:

1 ½ cups long grain white rice (or basmati)

1 small onion, finely chopped

2 garlic cloves, minced

2 tbsp olive oil or butter

3 cups low-sodium chicken broth or water

Zest of 1 lemon

½ tsp cinnamon (optional, adds warmth)

½ tsp salt

For the Grilled Peppers:

2 red bell peppers, halved and deseeded

1 yellow bell pepper, halved and deseeded

1 tbsp olive oil

Pinch of salt

For the Yogurt Sauce:

1 cup plain Greek yogurt

1 tbsp olive oil

1 tbsp lemon juice

1 garlic clove, grated

Salt & pepper to taste

Optional: chopped fresh mint or dill

Optional Toppings:

Chopped fresh parsley or cilantro

Crumbled feta cheese

Lemon wedges

Pine nuts or slivered almonds (toasted)

Instructions

Step 1: Marinate the Chicken

In a bowl, mix olive oil, lemon juice, garlic, and spices.

Add chicken and toss to coat. Marinate at least 15–30 minutes (or up to 12 hours in the fridge).

Step 2: Prepare the Rice Casserole Base

Preheat oven to 375°F (190°C).

In a casserole dish (9×13″), heat 2 tbsp oil or butter in a skillet or sauté pan. Sauté onion 3–4 minutes, then add garlic and rice. Toast 1–2 minutes.

Transfer to casserole dish and add chicken broth, lemon zest, cinnamon, and salt. Stir to combine.

Step 3: Add Chicken and Bake

Place marinated chicken pieces on top of the rice.

Cover tightly with foil and bake for 35 minutes.

Remove foil, return to oven uncovered for 10 minutes more or until rice is fluffy and chicken is golden and cooked through.

Step 4: Grill the Peppers

While the casserole bakes, brush bell pepper halves with olive oil and a pinch of salt.

Grill on a stovetop grill pan or roast at 425°F (220°C) for 10–15 minutes until blistered and tender. Slice into strips.

Step 5: Make the Yogurt Sauce

In a bowl, whisk yogurt with lemon juice, olive oil, garlic, salt, and optional herbs. Chill until ready to serve.

Step 6: Assemble and Serve

Once the casserole is out of the oven, top with grilled pepper strips and fresh herbs.

Drizzle yogurt sauce generously over servings or serve on the side.

Garnish with feta, toasted nuts, or lemon wedges if desired.

Tips for Success

Use parboiled or rinsed rice: This helps avoid gummy texture.

Marinate ahead: Chicken gains much more flavor if marinated overnight.

Use foil tightly: This traps steam and ensures fluffy rice.

Roast vs. grill: If no grill, roast peppers in the oven or even over an open gas flame for char.

Yogurt tip: Strained Greek yogurt holds up better to warm dishes without splitting.

Variations

Vegetarian: Replace chicken with chickpeas or roasted cauliflower and use veggie broth.

Spicy Kick: Add harissa or chili flakes to the chicken marinade or yogurt sauce.

Low-Carb: Substitute cauliflower rice (but cook separately and combine at the end).

Cheesy Version: Stir in shredded mozzarella or feta into the rice before baking.

Add greens: Stir chopped spinach or kale into the rice halfway through baking.

FAQ

Q: Can I make this ahead of time?
A: Yes! You can assemble the casserole ahead and bake when ready. Add 5–10 minutes to baking time if coming straight from the fridge.

Q: Can I use brown rice?
A: Yes, but increase liquid to 3 ½ cups and bake longer—about 60–65 minutes total covered.

Q: What protein alternatives can I use?
A: Shrimp (add in the last 10 minutes), lamb meatballs, or tofu all work well.

Q: Can I freeze it?
A: You can freeze the cooked casserole (without yogurt or salad toppings) for up to 2 months. Thaw overnight and reheat covered in oven.

Nutrition Info (Per Serving – Approx. for 1/6th of recipe)

May vary based on toppings and yogurt brand.

Conclusion

This Mediterranean Chicken & Rice Casserole with Grilled Peppers & Yogurt is a vibrant, nourishing, and comforting one-dish meal. It brings together the creamy tang of yogurt, the smokiness of roasted peppers, aromatic rice, and tender spiced chicken—all in perfect harmony. Whether served for dinner, lunch, or meal prep, it’s a guaranteed crowd-pleaser that layers flavor, texture, and freshness with ease.