Description
A vibrant Mediterranean dish featuring spiced chicken, cooling tzatziki, and crisp vegetables served over fluffy basmati rice. Simple, customizable, and perfect for any meal.
Ingredients
1.5 lbs boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 cups basmati rice
4 cups water
1 cup Greek yogurt
1 cup grated cucumber (squeezed)
2 tbsp chopped fresh dill
1 clove garlic (minced)
1 lemon (juiced)
1/4 cup chopped red onion
1 cup halved cherry tomatoes
1/4 cup Kalamata olives
2 tbsp crumbled feta cheese
1 tbsp extra virgin olive oil for garnish
Instructions
Rinse rice under cold water
Boil water in a pot, add rice, reduce heat to low, cover, and simmer for 15 minutes until tender
Meanwhile, marinate chicken in olive oil, lemon juice, paprika, cumin, garlic powder, salt, and pepper for 15 minutes
Heat a skillet over medium-high, cook chicken 5-6 minutes per side until golden and cooked through
Let chicken rest, then slice into strips
Prepare tzatziki by mixing yogurt, cucumber, dill, garlic, and lemon juice until combined
Assemble bowls with rice, chicken slices, tzatziki, cherry tomatoes, olives, red onion, feta, and a drizzle of olive oil
Notes
Marinate chicken up to 2 hours in advance
Swap basmati rice with quinoa or cauliflower rice
Add arugula or spinach for extra greens
Tzatziki can be refrigerated for up to 3 days
For vegan version: use tofu instead of chicken and substitute yogurt with coconut yogurt
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg