Description
A wholesome, balanced meal featuring tender spiced chicken, crispy golden roasted potatoes, and zesty Mediterranean herbs, served over fluffy rice with tangy feta and peppery arugula for a vibrant, satisfying dish.
Ingredients
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2-3 medium russet potatoes, cubed
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 cup cherry tomatoes, halved
1 cup olives (optional)
1 1/2 cups uncooked long-grain rice
4 1/2 cups water or vegetable stock
2 cups fresh arugula
1/2 cup crumbled feta cheese
1 lemon, sliced or zested
Extra virgin olive oil for drizzling
Instructions
Preheat oven to 400°F (200°C)
Toss chicken and potato cubes with olive oil, oregano, garlic powder, salt, and pepper in a large bowl
Spread evenly on a baking sheet and roast for 25 minutes
Flip items and roast for another 15 minutes until chicken is cooked through and potatoes are crisp
Meanwhile, cook rice by bringing water (or stock) and rice to a boil, reducing heat, covering, and simmering 15-18 minutes
Toss steamed rice with cherry tomatoes and olives
Layer arugula, chicken, potatoes, and rice in bowls
Top with feta cheese, lemon slices or zest, and drizzle with olive oil
Notes
For a vegan option, substitute vegan feta cheese
Serve immediately or store in an airtight container in the fridge for up to 3 days
Adjust seasonings to taste—add a pinch of red pepper flakes for heat