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Greek Chicken & Rice Bowls

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Ingredients Method

Ingredients
  

  • Ingredients
  • Greek Rice
  • 1 cup basmati rice
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp ground paprika
  • 1 tsp salt
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh dill
  • 1 1/2 cups chicken broth
  • Chicken
  • 600 g skinless chicken thighs
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp ground paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 lemon juiced
  • 1 tbsp olive oil
  • Greek Salad
  • 1 cup cherry tomatoes halved
  • 1 small cucumber sliced
  • 1/2 red onion thinly sliced
  • 1 handful kalamata olives
  • feta cheese crumbled, to taste
  • lemon juice oregano and salt, to taste
  • To Serve
  • tzatziki
  • fresh parsley chopped

Method
 

  1. Marinate the chicken: toss the chicken thighs with the salt, thyme, paprika, oregano, garlic powder, lemon juice and olive oil. Marinate for at least 15 minutes, or cover and refrigerate for a few hours or overnight.
  2. Rinse the rice under cold water until the water runs mostly clear.
  3. Heat the olive oil in a saucepan over medium heat. Cook the onion for 4 to 5 minutes until soft, then stir in the garlic, oregano, paprika and salt for 30 seconds.
  4. Add the rice and stir for 1 minute. Pour in the chicken broth, bring to a boil, then cover and simmer on low for 12 to 15 minutes until absorbed. Rest covered for 5 minutes, fluff, and stir in the parsley and dill.
  5. Cook the chicken in a grill pan or skillet over medium-high heat for 5 to 6 minutes per side, until charred and cooked through to 74°C (165°F). Rest 5 minutes, then slice.
  6. Toss the tomatoes, cucumber, red onion and olives with a squeeze of lemon, a pinch of oregano and salt. Top with feta.
  7. Divide the rice between 4 bowls, add the chicken and salad, and finish with tzatziki and fresh parsley.
  8. Notes
  9. Store the rice and chicken in the fridge for up to 4 days. Keep the salad and tzatziki separate until serving.