Greek Chicken & Rice Bowls

Ingredients

• 1 cup basmati rice (rinsed)
• 1 tbsp olive oil (for the rice)
• 1 onion (finely diced)
• 3 cloves garlic (minced)
• 1 tbsp dried oregano (for the rice)
• 1 tsp ground paprika (for the rice)
• 1 tsp salt (for the rice)
• 3 tbsp fresh parsley (chopped, for the rice)
• 3 tbsp fresh dill (chopped, for the rice)
• 1.5 cups chicken broth
• 600 g skinless chicken thighs
• 1 tsp salt (for chicken marinade)
• 1 tsp dried thyme
• 1 tsp ground paprika (for chicken marinade)
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp dried oregano (for chicken marinade)
• 1 lemon zest (from 1 lemon)
• 3 tbsp lemon juice (for chicken marinade)
• 0.5 tbsp honey
• olive oil (drizzle for chicken marinade)
• 1 cup low fat Greek yoghurt
• 1 Lebanese cucumber (grated and excess liquid squeezed)
• 2 cloves garlic (finely minced, for tzatziki)
• 2.5 tbsp fresh dill (finely chopped, for tzatziki)
• 1 tbsp lemon juice (for tzatziki)
• 0.5 tsp salt (for tzatziki)
• 300 g cherry tomatoes (halved)
• 1 cucumber (thinly sliced)
• 0.333 cup light feta cheese (crumbled)
• 0.5 red onion (thinly sliced)
• 4 tbsp black olives (sliced)
• 3 tbsp fresh parsley (chopped, for salad)
• 0.5 tsp salt (for salad)
• 1 tbsp lemon juice (for salad)

Steps

1. 1

   In a bowl, combine the chicken thighs with 1 tsp salt, dried thyme, 1 tsp ground paprika, garlic powder, onion powder, 2 tsp dried oregano, lemon zest, 3 tbsp lemon juice, honey, and a drizzle of olive oil.

2. 2

   Mix the chicken well to coat and set aside to marinate for at least 15–30 minutes, or longer if time permits.

3. 3

   Rinse the basmati rice under cold water until the water runs clear.

4. 4

   Heat 1 tbsp olive oil in a medium pot over medium heat.

5. 5

   Add the diced onion and sauté for 4 minutes until softened.

6. 6

   Add the 3 cloves of minced garlic, 1 tbsp dried oregano, 1 tsp ground paprika, and 1 tsp salt. Cook for 1–2 minutes until fragrant.

7. 7

   Pour in the chicken broth and bring the mixture to a boil.

8. 8

   Once boiling, reduce the heat to low, cover the pot with a lid, and cook for 12–15 minutes.

9. 9

   Remove from heat and let the rice rest for 5 minutes.

10. 10

    Fluff the rice with a fork and stir through 3 tbsp each of chopped parsley and dill.

11. 11

    Preheat your air fryer to 195°C (385°F) for 3–4 minutes.

12. 12

    Place the marinated chicken in the air fryer basket in a single layer, ensuring it is not overcrowded.

13. 13

    Cook for 14-16 minutes, flipping the chicken halfway through, until golden and the internal temperature reaches 74°C (165°F).

14. 14

    Alternatively, cook the chicken in a lightly oiled frying pan over medium-high heat for 4–5 minutes per side until cooked through and nicely charred.

15. 15

    Let the chicken rest for 5 minutes before slicing into strips.

16. 16

    In a small bowl, combine the Greek yoghurt, grated and squeezed cucumber, 2 cloves minced garlic, 2-3 tbsp chopped dill, 1 tbsp lemon juice, and 1/2 tsp salt. Mix until smooth, then taste and adjust seasoning.

17. 17

    In a separate bowl, combine the cherry tomatoes, sliced cucumber, light feta, red onion, black olives, 3 tbsp parsley, 1/2 tsp salt, and 1 tbsp lemon juice. Toss gently to combine.

18. 18

    Divide the herby rice between 4 bowls. Top each with the sliced chicken, a portion of the Greek salad, and a generous dollop of tzatziki.

Notes

The chicken can be marinated for up to 24 hours for deeper flavor. Ensure the cucumber for the tzatziki is squeezed very well to prevent a watery sauce.

Nutrition per serving

• main
• healthy
• high-protein
• meal-prep
• air-fryer
• dinner
• Greek