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Mediterranean Chicken Pita Bowls

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  • Prep 25 min
  • Total 40 min
  • Servings 4
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Yellow basmati rice, almost too beautiful to cover, forms the base for this light but satisfying Middle Eastern meal in a bowl filled with chicken, cabbage, feta cheese, hummus and a side of pita.
Created Jan 22, 2018
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  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups basmati rice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 2 1/4 cups chicken broth

  • 2 cups shredded cooked chicken
  • 1 1/2 cups thinly sliced red cabbage
  • 16 cherry tomatoes, halved
  • 1 cup hummus
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts
  • 1/2 cup Annie’s™ Organic goddess dressing
  • 4 pita rounds, cut in half crosswise


  • 1
    1. In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until softened. Add rice; cook and stir about 2 minutes or until edges of rice are translucent. Stir in salt and turmeric. Add broth; heat to boiling. Reduce heat to low; cover and simmer about 16 minutes or until rice is done. Let stand covered 5 minutes.
  • 2
    2. Divide rice among 4 bowls. Top with chicken, cabbage, tomatoes, hummus, feta cheese and pine nuts. Drizzle each with 2 tablespoons dressing. Serve each bowl with 2 pieces of pita (or one whole pita).

Expert Tips

  • Tip 1
    This bowl would work well with leftover slices of steak in place of the chicken.
  • Tip 2
    The toppings on this bowl are endless. Kalamata olives, sliced red onion, sliced cucumber and harissa (a spicy red pepper sauce), would also be wonderful additions to the topping choices.

Nutrition Information

940 Calories, 41g Total Fat, 38g Protein, 106g Total Carbs

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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