Marinated chicken, basmati rice, fresh veg, creamy tzatziki and hummus for a bright, balanced Mediterranean bowl.
# What You Need:
→ Chicken
01 - 1 lb 5 oz boneless, skinless chicken breasts or thighs
02 - 2 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 3 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
→ Rice / Base
10 - 1 1/2 cups cooked basmati or brown rice (or cooked quinoa for a gluten-free option)
→ Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 medium cucumber, diced
13 - 1/2 red onion, thinly sliced
14 - 1/2 cup Kalamata olives, pitted
15 - 1/4 cup crumbled feta cheese (optional)
16 - 2 tablespoons fresh parsley, chopped
→ Tzatziki
17 - 1 cup plain Greek yogurt
18 - 1/2 medium cucumber, grated, excess liquid squeezed out
19 - 1 garlic clove, minced
20 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
21 - 1 tablespoon fresh lemon juice
22 - Salt and freshly ground black pepper to taste
→ Hummus
23 - 1 cup classic hummus (store-bought or homemade)
# Step-by-step guide:
01 - In a bowl combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt and pepper. Add the chicken, toss to coat evenly, cover and refrigerate at least 20 minutes and up to 2 hours for deeper flavor.
02 - Heat a grill pan or heavy skillet over medium-high heat until hot and lightly smoking; brush pan with a little oil if needed to prevent sticking.
03 - Sear the marinated chicken 5 to 6 minutes per side until the exterior is golden and an instant-read thermometer inserted into the thickest part registers 74°C (165°F).
04 - Transfer chicken to a cutting board and let rest 5 minutes to retain juices, then slice into strips or bite-sized pieces against the grain.
05 - Combine Greek yogurt, grated cucumber (squeezed dry), minced garlic, chopped dill and lemon juice in a bowl; season with salt and pepper and stir until smooth. Adjust acidity and seasoning to taste.
06 - Divide cooked rice among 4 bowls. Arrange sliced chicken, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives and crumbled feta on top. Add a generous dollop of tzatziki and a scoop of hummus to each bowl and finish with chopped parsley.
07 - Serve immediately while chicken is warm, or chill components for a cold bowl; offer warm pita on the side if desired.
