Mediterranean Chicken Bowl
Oregano-lemon chicken, jasmine rice, tzatziki, hummus and roasted veg.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Squeeze the grated cucumber in a clean towel - really wring it out. Watery cucumber turns tzatziki into yogurt soup.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighscut into 1.5-inch pieces
- 1 cupjasmine ricerinsed
- 5 tbspolive oil
- 2lemon1 juiced and zested, 1 wedges
- 5garlic clovesminced
- 1 tbspdried oregano
- ½ tspground cumin
- 2Persian cucumber1 grated for tzatziki, 1 diced for bowls
- 2 cupscherry tomatoeshalved
- ½ mediumred onionthinly sliced
- 1 cupfull-fat Greek yogurt
- 2 tbspfresh dillchopped
- 1 cuphummus (prepared or homemade)
- ½ cupfeta cheesecrumbled
- ¼ cupfresh parsleychopped
- 1½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 620calories
- 40gprotein
- 56gcarbs
- 26gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Marinate chicken: combine chicken pieces with 3 tbsp olive oil, juice of 1 lemon, lemon zest, 4 garlic cloves minced, oregano, cumin, ¾ tsp salt. Let sit 15 min (or up to 24 hr in fridge).
- Start rice: rinse, combine with 1.5 cups water and pinch salt in saucepan; bring to boil, cover, reduce to low for 18 min, off heat 5 min.
- Grate 1 Persian cucumber; squeeze in a clean towel to remove water. Dice the rest.
- Halve cherry tomatoes; thinly slice red onion; chop dill and parsley.
Tzatziki
In a small bowl, mix Greek yogurt, grated and drained cucumber, 1 minced garlic clove, dill, lemon juice, and salt. Refrigerate while you cook.
3 min · hands onSear chicken
Heat olive oil in the skillet over medium-high. Add chicken in a single layer (work in batches if needed). Sear undisturbed 4-5 minutes; flip; cook 3-4 minutes more until golden and 165°F internal.
9 min · hands onRest chicken
Transfer chicken to a plate to rest 5 minutes - juices need to settle or the bowls go watery.
5 min · hands offBuild bowls
Spread a swoop of hummus in each bowl. Add a scoop of rice. Top with chicken, cucumber, tomato, red onion. Spoon tzatziki over. Scatter feta and parsley. Drizzle with remaining olive oil. Serve with lemon wedges.
4 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Slice thin; sear 3 min/side instead of 5. Saves about 3 minutes.
Press 10 min; cube; sear 3 min/side in marinade until golden. Saves about 5 minutes.
Toss canned chickpeas with marinade; roast at 425°F for 20 min with the veg. Saves about 10 minutes.
Cook same way; quinoa needs 15 min vs rice's 18.
What keeps
Each component keeps separately 4 days. Marinate chicken raw up to 24 hr - flavor deepens.
Tzatziki keeps 3 days. Build bowls fresh so rice and chicken stay hot, sauces stay cold.
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