Mediterranean Chicken Bowls with Basmati Rice and Tzatziki

Ingredients

• 1.5 lb boneless chicken thighs
• 2 tbsp olive oil (For the chicken marinade)
• 4 tbsp balsamic vinaigrette (For the chicken marinade)
• 2 tsp salt (For the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• 1 tsp dried oregano (For the chicken marinade)
• 1 tsp paprika (For the chicken marinade)
• 2 cloves garlic (Grated; for the chicken marinade)
• 0.5 lemon (Zest and juice)
• 2 cloves garlic (Minced; for the rice)
• 2 tsp fresh ginger (Minced; for the rice)
• 2 tbsp butter (For toasting the rice)
• 1.5 cups basmati rice
• 1.5 cups chicken broth
• 2 cups plain yogurt (For the tzatziki)
• 0.5 cucumber (Finely diced)
• 0.5 lemon (Zest and juice; for the tzatziki)
• 1 clove garlic (Grated; for the tzatziki)
• 1.5 tbsp fresh dill (Finely chopped; use 1 to 2 tablespoons)
• 2 tbsp olive oil (For the tzatziki)
• 1 tsp salt (For the tzatziki)
• 0.5 tsp black pepper (For the tzatziki)

Steps

1. 1

   Combine the chicken thighs, 2 tablespoons olive oil, balsamic vinaigrette, 2 teaspoons salt, pepper, oregano, paprika, grated garlic, and the zest and juice of half a lemon in a bowl. Mix thoroughly so the chicken is evenly coated, then let it marinate while you prepare the rice.

2. 2

   Mince the garlic and ginger for the rice. Melt the butter in a saucepan over medium heat, then add the minced garlic and ginger and cook briefly until fragrant, taking care not to brown the garlic.

3. 3

   Add the basmati rice to the butter and aromatics. Toast it, stirring frequently, until the grains are lightly golden and smell nutty, about 2 to 3 minutes.

4. 4

   Pour in the chicken broth and stir to combine. Bring the liquid to a simmer, then cover the saucepan, reduce the heat to low, and cook until the rice is tender and the broth has been absorbed, about 15 to 18 minutes. Remove from the heat and let it stand covered for 5 minutes before fluffing with a fork.

5. 5

   Make the tzatziki by combining the yogurt, finely diced cucumber, zest and juice of half a lemon, grated garlic, chopped dill, 2 tablespoons olive oil, 1 teaspoon salt, and half a teaspoon pepper. Stir until smooth and evenly mixed. Chill until serving if time allows.

6. 6

   Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and sear the thighs until deeply browned on both sides and nearly cooked through, about 3 to 5 minutes per side depending on thickness.

7. 7

   Transfer the seared chicken to an air fryer and cook at 400°F (200°C) for about 7 minutes, or until the thickest part reaches 165°F (74°C) and the juices run clear. Cooking time may vary with the size of the thighs.

8. 8

   Rest the chicken for several minutes, then slice it. Divide the fluffy rice among bowls, top with the sliced chicken, and serve with tzatziki.

Notes

The transcript specifies searing the chicken and finishing it in an air fryer at 400°F for about 7 minutes. Verify that chicken reaches 165°F internally. The source does not state a marinating duration; marinate while preparing the rice, or refrigerate longer for more flavor. For meal prep, cool the rice and chicken promptly, refrigerate separately or in sealed bowls, and use within 3 to 4 days.

Nutrition per serving

• main
• Mediterranean
• meal-prep
• high-protein
• air-fried
• skillet-seared
• gluten-free
• family-friendly