Description
These Mediterranean-style chicken rice bowls are one of my go-tos for busy weeknights. You’ve got beautifully fragrant rice, charred lemony chicken, creamy tzatziki, tomato cucumber salad AND fluffy flatbreads on the side. There really isn’t much better!
Ingredients
For the rice -
- 2 tablespoons butter
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 1/2 cups long-grain rice (like Basmati)
- 2 1/2 cups chicken stock
- 1/2 teaspoon salt
- Black pepper
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
- 1lb/500g boneless, skinless chicken thighs, diced
For the toppings -
- 1/2 cup tzatziki
- 1 cucumber
- 7oz/200g cherry tomatoes
- 2 teaspoons sumac
- 1/2 teaspoon salt
- Black pepper
- A handful of flat-leaf parsley
- Flatbreads (optional)
Instructions
- Marinate the chicken. Heat your oven to 480F/250C. Add the crushed garlic, 2 tablespoons of lemon juice, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, 2 tablespoons of dried oregano, 2 tablespoons of Greek yogurt, 1 teaspoon of salt, 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin to a bowl, or a container you have a lid for. Mix to combine, then add the diced chicken. Toss the chicken through the marinade, then set it aside. PRO TIP: You can marinate the chicken up to 24 hours ahead of time if you like.
- Make the buttery rice. Set a large pot you have a lid for over medium heat. Melt the 2 tablespoons of butter in the pot, then add 1 teaspoon each of ground turmeric and cumin and cook until fragrant (about 1 minute). Pour in 1 1/2 cups of rice, then stir to coat the rice in the butter and spices. Stir for another few minutes, to gently toast the rice. Add 2 1/2 cups of chicken stock, 1/2 teaspoon of salt and a very good grind of black pepper.
- Simmer the rice. Bring the rice to a boil (increase the heat to help with this). Once it’s boiling, turn the heat to the lowest setting and pop the lid on. Let it cook undisturbed for 15 minutes. After that time, remove the pot from the heat but keep the lid so the rice can finish steaming and cooking before serving (about another 10 minutes).
- Cook the chicken. While the rice simmers, line an oven tray with baking paper. Arrange the marinated chicken on the tray, ideally on one layer for even cooking and charring. Transfer to the oven for 20 minutes, until golden and charred around the edges.
- Make the salad. While the chicken and rice cook, dice the cucumber and slice your cherry tomatoes into quarters. Add to a small bowl, then sprinkle over 2 teaspoons of sumac and 1/2 teaspoon of salt. Toss to combine and set aside.
- Assemble your bowls. Divide the buttery rice between bowls, then top with the charred chicken, Spoon over the salad and dollop over the tzatziki. Finish by sprinkling the flat-leaf parsley on top. Serve with the flatbreads if you’re using them, and any extra tzatziki on the side.
Notes
INGREDIENT NOTES: I like to use chicken thighs as they stay nice and juicy even when cooked at a high temperature, but you could use chicken breasts if you prefer. You could swap the dried oregano for another dried herb, like parsley, mint, thyme or marjoram. Skip the yogurt in the marinade for a dairy-free version (or use dairy-free yogurt).
PREP AHEAD: You can marinate the chicken up to 24 hours in advance if you like. You can also make each element in advance, then just assemble the bowls when you’re ready. Everything will keep for at least four days in the fridge.
- Prep Time: 10
- Cook Time: 25
- Category: fakeaways
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 488
- Sugar: 7.9g
- Sodium: 1549.9mg
- Fat: 20.9g
- Saturated Fat: 8g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 35.9g
- Fiber: 2.3g
- Protein: 38.6g
- Cholesterol: 147.7mg