Ingredients
For the rice:
2 tablespoons butter
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 1/2 cups long-grain rice (Basmati)
2 1/2 cups chicken stock
1/2 teaspoon salt
Black pepper, to taste
For the chicken:
4 garlic cloves, crushed
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 tablespoons dried oregano
2 tablespoons Greek yogurt
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 lb boneless, skinless chicken thighs, diced
For the toppings:
1/2 cup tzatziki
1 cucumber, diced
7 oz cherry tomatoes, quartered
2 teaspoons sumac
1/2 teaspoon salt
Black pepper, to taste
A handful of flat-leaf parsley
Flatbreads (optional)
Instructions
1. Mix all chicken marinade ingredients in a bowl or container.
2. Add diced chicken, toss to coat, and marinate for at least 20 minutes.
3. Preheat oven to 480°F. Line tray with parchment and spread chicken in single layer.
4. Roast chicken for 20 minutes until charred and golden at the edges.
5. In a large pot, melt butter over medium heat, add turmeric and cumin, stir until fragrant.
6. Stir in rice and toast for 2–3 minutes.
7. Add chicken stock, salt, pepper. Bring to boil, then simmer covered for 15 minutes.
8. Turn off heat and steam with lid on for 10 minutes.
9. Mix cucumbers and tomatoes in a bowl with sumac, salt, and pepper.
10. Assemble bowls: rice, roasted chicken, salad, tzatziki, and parsley.
11. Add flatbreads if desired. Serve immediately.
Notes
Marinate chicken up to 24 hours ahead for deeper flavor.
Use cauliflower rice for a low-carb option.
Replace Greek yogurt with dairy-free alternative if needed.
Store all components separately for best meal prep results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Oven
- Cuisine: Mediterranean