Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup (185g) Basmati rice
  • 1.75 cups (415ml) chicken bone broth
  • 0.5 tsp turmeric
  • 0.5 English cucumber
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 1 cup plain full-fat Greek yogurt
  • 0.5 English cucumber, grated and squeezed dry
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, finely grated
  • 1 tsp lemon zest

Instructions:

  1. Combine 1.5 lbs chicken breast with 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 3 cloves minced garlic, 1 tsp oregano, 0.5 tsp smoked paprika, 0.5 tsp sea salt, and 0.25 tsp pepper in a bowl. Toss the mixture until the chicken is completely coated and glossy. Let this sit for 10 minutes at room temperature to allow the flavors to penetrate.
  2. Rinse 1 cup Basmati rice under cold water until the cloudy starch disappears.
  3. Bring 1.75 cups chicken bone broth and 0.5 tsp turmeric to a boil in a medium pot.
  4. Add the rice, cover tightly, and simmer on low for 15 minutes until all liquid is absorbed and the rice is tender.
  5. Heat a large skillet over medium high heat.
  6. Add the chicken in a single layer and cook for 6-8 minutes, turning occasionally, until the edges are crispy and deep golden brown.
  7. Remove the chicken from the heat and let it rest for 5 minutes until the internal temperature reaches 165°F.
  8. Mix 1 cup Greek yogurt, the grated and squeezed cucumber, 1 tbsp dill, 1 clove grated garlic, and 1 tsp lemon zest.
  9. Divide the rice into 4 bowls, top with the chicken, cucumber, cherry tomatoes, red onion, olives, and feta, then finish with a generous dollop of the yogurt sauce.