Flavorful Chicken Rice Bowls (Print Version)
# Ingredients:
→ Chicken
01 -
450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 -
30 ml olive oil
03 -
5 ml smoked paprika
04 -
5 ml garlic powder
05 -
2.5 ml ground cumin
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
Juice of 0.5 lemon
→ Creamy Garlic Sauce
09 -
120 ml plain Greek yogurt
10 -
30 ml mayonnaise
11 -
1 clove garlic, finely grated or minced
12 -
15 ml freshly squeezed lemon juice
13 -
5 ml Dijon mustard
14 -
Salt, to taste
→ Bowls
15 -
400 g cooked rice (white, brown, or cauliflower)
16 -
170 g cherry tomatoes, halved
17 -
150 g cucumber, diced
18 -
0.5 small red onion, thinly sliced
19 -
Fresh parsley or dill (optional), chopped
20 -
Crumbled feta cheese (optional)
21 -
Lemon wedges for serving
# Instructions:
01 -
Combine the diced chicken pieces with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lemon juice in a large bowl. Toss well to evenly coat.
02 -
Preheat a non-stick skillet over medium-high heat. Add the seasoned chicken and cook, turning occasionally, for 6 to 8 minutes until golden brown and cooked through.
03 -
Whisk together Greek yogurt, mayonnaise, grated garlic, lemon juice, Dijon mustard, and a pinch of salt in a small mixing bowl until smooth and homogeneous.
04 -
Divide cooked rice evenly between serving bowls. Top with warm chicken pieces, cherry tomatoes, diced cucumber, and sliced red onion. Drizzle generously with creamy garlic sauce and garnish with crumbled feta, fresh herbs, and a lemon wedge.
05 -
Serve immediately while warm, or allow to cool before packing into containers for meal preparation or storage.
# Notes:
01 -
Bowl components can be prepped ahead and assembled just before serving for best texture.
02 -
For a lighter option, substitute Greek yogurt for all of the mayonnaise in the garlic sauce.
03 -
Cauliflower rice may be used for a lower-carb alternative.