One-Pan Greek Chicken Rice Bowls

Ingredients

• 4 large chicken breasts
• 0.333 cup plain Greek yogurt (For the chicken marinade)
• 0.25 cup extra-virgin olive oil (For the chicken marinade)
• 1 tbsp paprika (For the chicken marinade)
• 2 tsp garlic powder (For the chicken marinade)
• 2 tsp dried oregano (For the chicken marinade)
• 2 tsp salt (For the chicken marinade)
• 2 tsp black pepper (For the chicken marinade)
• 1 tsp dried thyme (For the chicken marinade)
• 8 cloves garlic (Minced; for the chicken marinade)
• 1 tbsp roasted chicken base (Better Than Bouillon brand)
• 0.5 lemon lemon juice (Juiced)
• olive oil (For heating the pan and cooking the chicken; amount not specified)
• 3 tbsp butter (For the pilaf)
• 1 large yellow onion (Diced)
• 5 cloves garlic (Minced; for the pilaf)
• 2 tsp garlic powder (For the pilaf)
• 2 tsp salt (For the pilaf)
• 2 tsp black pepper (For the pilaf)
• 2 tsp turmeric (For the pilaf)
• 1.5 cups long-grain white rice (Uncooked)
• 3 cups hot water (Mix with the roasted chicken base)
• 3 tsp roasted chicken base (Better Than Bouillon; dissolve in the hot water)
• 3 tbsp fresh parsley (Chopped)
• 0.5 lemon lemon juice (For finishing the pilaf)
• 1 cup plain Greek yogurt (For the tzatziki)
• 1.5 tbsp fresh dill (Finely chopped)
• 0.25 cup cucumber (Grated and squeezed dry)
• 1 tbsp red wine vinegar (For the tzatziki)
• 3 cloves garlic (Minced; for the tzatziki)
• 2 tbsp olive oil (For the tzatziki)
• 2 tsp salt (For the tzatziki)
• 1 cup cherry tomatoes (Halved)
• 1 cup cucumbers (Quartered and sliced)
• 0.5 cup red onion (Sliced)
• 0.5 cup feta cheese (Crumbled)
• 0.5 tsp Dijon mustard (For the Greek salad)
• 1 tsp dried oregano (For the Greek salad)
• 1 tsp salt (For the Greek salad)
• 1 tsp black pepper (For the Greek salad)
• 0.25 cup extra-virgin olive oil (For the Greek salad)
• 3 tbsp red wine vinegar (For the Greek salad)
• 1 clove garlic (Minced; for the Greek salad)

Steps

1. 1

   Combine the chicken breasts with the Greek yogurt, olive oil, paprika, garlic powder, oregano, salt, black pepper, thyme, minced garlic, roasted chicken base, and juice of half a lemon. Mix thoroughly, then marinate for as long as your patience can handle.

2. 2

   Heat a large pan over medium-high heat and add olive oil. Add the marinated chicken and cook until golden and cooked through, about 5–7 minutes per side. Remove the chicken from the pan and let it rest.

3. 3

   Reduce the heat to medium-low. Add the butter and diced onion to the same pan, then cook until the onion is soft.

4. 4

   Add the minced garlic, garlic powder, salt, black pepper, and turmeric. Cook for 1–2 minutes.

5. 5

   Add the uncooked rice and toast it for 2 minutes, stirring so the grains are coated and lightly toasted.

6. 6

   Dissolve the roasted chicken base in the hot water. Pour the seasoned water into the pan, stir, and bring the mixture to a boil.

7. 7

   Cover the pan, reduce the heat to low, and simmer the rice for 20 minutes.

8. 8

   Stir the chopped fresh parsley and the juice of half a lemon into the cooked rice.

9. 9

   Combine the cherry tomatoes, cucumbers, red onion, feta cheese, Dijon mustard, oregano, salt, black pepper, olive oil, red wine vinegar, and minced garlic in a bowl. Mix well to make the Greek salad.

10. 10

    Combine the Greek yogurt, chopped dill, grated and squeezed cucumber, red wine vinegar, minced garlic, olive oil, and salt in another bowl. Mix well to make the tzatziki.

11. 11

    Slice or portion the rested chicken and serve it over the lemon-herb rice with the Greek salad and tzatziki.

Notes

The source does not specify a fixed marinating time, exact amount of olive oil for cooking the chicken, or an internal temperature for doneness. The final serving arrangement is minimally inferred from the dish description.

Nutrition per serving

• main
• Greek
• one-pan
• summer
• chicken
• rice
• high-protein
• fresh