Middle Easter Chicken and Rice Bowl

Updated at: Mon, 19 Feb 2024 22:09:31 GMT

Step 1

Add 2 lbs chicken thighs to a bowl. Drizzle with 1.5 tbsp EVOO and season with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsb thyme, 1/2 tbsp chili flakes, 1/2 tsp cumin, 1/4 tsp cinnamon, a few pinches salt & ground pepper, 2 tbsp plain yogurt, & juice of 1 lemon. Mix well, then ideally let this marinate for 4-6hrs, but if you want to make it right away go ahead..

Step 2

2.When you’re ready to eat, bring a pan to medium heat, add 1 tbsp oil, add the chicken (brought up to room temp before cooking), and cook it through on medium heat. I used a cast iron pan and cooked on each side for 4 mins, then cooked on each side for about 1-2 minutes again. This takes about 10-12 mins depending on thickness..

Step 3

3.Make the salad by thinly slicing a large red onion, a small handful of cherry tomatoes, a large handful of fresh flat parsley. Add to a bowl, sprinkle with 2-3 pinches salt, 2 tbsp of sumac, & juice of 1 large lemon. Mix well, then let it sit for about 10 mins, stirring it a couple of times..

Step 4

4. Make the white sauce by mixing 1/4 cup plain yogurt, 3 tbsp mayo, 1/8 to 1/4 cup pickle juice, 2 tbsp fresh dill, a small pinch salt, & lots of fresh cracked pepper. Mix well, taste, & adjust..

Step 5

5.Finally, get your base ready. To keep this lowcarb, I used my Kaizen lowcarb rice (just 6 net carbs + 20g protein per serving), but you can use regular rice too!.

Step 6

6.When rice is cooked, add a serving to the bowl, some chicken, then pile it high with the salad, some sliced Persian cucumbers, fresh herbs, and drizzle it up with the white sauce.

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