Greek Rice Bowl with Chicken
Say goodbye to plain chicken and rice, and introduce a greek rice bowl into your life. Packed with fresh veggie, hummus, and a tangy lemon tahini sauce, this will transport you right to the Mediterranean.
Ingredients
- 1½ cups dried long grain rice
- 1 lb boneless skinless chicken
- 1 tbsp za'atar
- ½ tbsp dried oregano
- 1 tsp onion powder
- salt and pepper
- ½ cup seedless cucumber diced
- ½ cup tomato diced
- ⅓ cup red onion diced
- ¼ cup crumbled feta
- 3 tbsp pickled red onions
- ¼ cup red pepper hummus
- ¼ cup romesco sauce
Lemon Tahini Dressing
- ⅓ cup tahini paste
- ¼ cup lemon juice juice of 1 large lemon
- 2 tsp lemon zest
- ½ tbsp dried oregano
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 tbsp water to thin dressing out
Instructions
Lemon Tahini Dressing
- Whisk together all ingredients in a small bowl. Adjust salt and pepper to taste and add water 1 tsp at a time to reach desired consistency. Set aside
Greek Rice Bowls
- Prepare rice according to package directions. Once water is absorbed, turn off heat and allow to steam. Fluff with a fork and set aside.
- While rice is cooking, heat a saute pan with drizzle of olive oil over medium high heat. Season chicken breasts on both sides with za'atar, oregano, onion powder, and salt and pepper to taste.
- Cook chicken breasts for 4-5 minutes on both sides or until internal temperature reached 165°. Set aside and let rest for 5-10 minutes before slicing to prevent drying out.
- To assemble the bowl, scoop about 1 cup of cooked rice into a bowl. Top with 4-6 oz of sliced chicken breast.
- Next, add in 2 tbsp chopped cucumber, 2 tbsp chopped tomato, 1½ tbsp diced red onion, 1 tbsp crumbled feta, a few pieces of pickled red onion, and 1 tbsp each of hummus and romesco sauce. Repeat with remaining bowls.
- Drizzle with lemon tahini dressing or serve on the side. Serve immediately