Feta Brined Chicken Bowls with Salad Shirazi

Name: Feta Brined Chicken Bowls with Salad Shirazi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 chicken breasts; 1/2 cup leftover feta cheese brine; 1 tablespoon olive oil; 1 teaspoon dried oregano; 2 cups cooked white or brown rice; 2 Persian cucumbers, diced; 2 Roma tomatoes, diced; 1/2 small red onion, finely diced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh lemon juice; 1 tablespoon extra virgin olive oil; Salt and pepper to taste

A bright and refreshing Mediterranean inspired meal that makes great use of leftover feta brine.

By Daily Recipes Book· 🌍 Mediterranean· July 14, 2026

Feta Brined Chicken Bowls with Salad Shirazi

dailyrecipesbook.com

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

This dish is a favorite in my house because it turns simple ingredients into something special. Using feta brine to marinate the chicken breasts keeps them incredibly juicy and adds a wonderful salty depth that you just cannot get with plain water or oil.

I love serving this over a bed of fluffy rice to soak up all those fresh juices. It is the perfect meal for a warm evening when you want something healthy but full of life. If you have extra fresh herbs on hand, feel free to toss them into the salad for an extra pop of flavor.

Ingredients

2 chicken breasts
1/2 cup leftover feta cheese brine
1 tablespoon olive oil
1 teaspoon dried oregano
2 cups cooked white or brown rice
2 Persian cucumbers, diced
2 Roma tomatoes, diced
1/2 small red onion, finely diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Instructions

1
Place the chicken breasts in a bowl or resealable bag and pour the feta brine over them. Let this sit in the fridge for at least two hours or up to six hours.
2
Remove the chicken from the brine and pat it dry. Discard the remaining brine.
3
Brush the chicken with olive oil and sprinkle with dried oregano and pepper.
4
Heat a grill or a skillet over medium high heat and cook the chicken for about 6 to 8 minutes per side, or until it is cooked through.
5
While the chicken cooks, prepare the salad by mixing the cucumbers, tomatoes, red onion, parsley, lemon juice, and olive oil in a small bowl. Add salt and pepper to taste.
6
Divide the cooked rice into bowls. Slice the grilled chicken and place it on top, then add a generous spoonful of the salad to each bowl.

💡 Tips

Store any leftovers in the fridge for up to two days. Keep the salad separate from the rice and chicken until you are ready to eat so the cucumbers stay nice and crisp.

#Chicken #Healthy #Mediterranean #Dinner #High Protein

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