Description
A vibrant, protein-packed meal combining roasted chicken, spiced basmati rice, tzatziki, and a refreshing cucumber-tomato salad. Inspired by Mediterranean cuisine, these bowls balance bold flavors, wholesome ingredients, and ease of preparation.
Ingredients
4 boneless chicken thighs
1 cup basmati rice
3/4 cup Greek yogurt
3 tbsp olive oil
1 lemon, juiced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp turmeric
1/2 tsp paprika
Salt and pepper
2 cups canned chickpeas, drained
1 English cucumber, diced
2 large tomatoes, chopped
1 small red onion, thinly sliced
Fresh dill and parsley, chopped
1 cup thick Greek yogurt
1 tbsp red wine vinegar (optional)
1 tbsp maple syrup (optional)
1 tbsp olive oil for drizzle
Instructions
Preheat oven to 400°F (200°C)
In a bowl, mix Greek yogurt, lemon juice, minced garlic, 1 tsp olive oil, and spices to create a marinade
Marinate chicken for 30 minutes
Roast chicken on a baking sheet for 25-30 minutes until golden
Meanwhile, cook rice in 2 cups water with turmeric and cumin
For tzatziki: combine Greek yogurt, 1 tbsp red wine vinegar, 1 tbsp olive oil, and shredded cucumber
For salad: mix tomatoes, cucumber, red onion, herbs, and season with olive oil and lemon juice
Assemble bowls with rice, chicken, chickpeas, tzatziki, and salad
Notes
Use skin-on thighs for extra moisture
Meal prep: Store components in airtight containers
Substitute quinoa for a gluten-free option
Add pita bread for serving