Ingredients
CHICKEN Marination
- 1 tsp. extra-virgin olive oil
- 1 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/8 tsp. ground turmeric
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground cinnamon
- Freshly ground black pepper
- 225 gr. boneless, skinless chicken thighs
BOWLS
- 45 gr. long-grain white rice, rinsed, drained Kosher salt
- 1 tsp. plus 1 tsp. extra-virgin olive oil
- 1 small cucumber, sliced into half-moons
- 1/2 bell peppers, seeds and ribs removed, chopped
- 1/8 red onion, thinly sliced
- 100 gr. cherry tomatoes, halved
- 25 g. crumbled feta
Pinch of crushed red pepper flakes Juice of 2 lemons, divided - 150 gr. plain Greek yogurt
- 1 tsp. chopped fresh dill
Store-bought or homemade hummus and pits, cut into triangles, warmed, for serving
Instructions
Chicken
1. Mix oil, paprika, coriander, salt, cumin, turmeric, cayenne, cinnamon, and a few grinds of black pepper. Add chicken, coat evenly, and marinate at room temperature for 30 minutes or refrigerate covered for up to 3 hours.
Bowl Preparation
2. Cook rice, salt, and water in a medium pot over medium heat until tender. Remove from heat, let sit covered for 10 minutes, then fluff with a fork.
3. In a large skillet over medium-high heat, cook chicken in batches until golden brown and the internal temperature reaches 165°F, about 7 minutes per side. Let it rest for 10 minutes, then slice thinly.
4. Combine cucumbers, bell peppers, onion, tomatoes, and feta in a large bowl. Add red pepper, lemon juice, and remaining oil. Season with salt and toss.
5. Mix yogurt, dill, and lemon juice in a small bowl.
6. Divide rice among bowls, top with chicken, veggies, yogurt sauce, and hummus. Serve with pita bread on the side.
622 kcal
Nutrition
NET CARBS
30g
25%
