Middle Eastern Chicken and Rice Bowl

Serves 4-6

The flavors in this dish are vibrant and fresh. This bold dish is packed full of protein and nutrition! 

2 pounds boneless skinless chicken thighs\

2 ½ Tablespoons olive oil

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon dried thyme

1/2 tablespoon crushed red pepper flakes

1/2 teaspoon cumin

1/4 teaspoon cinnamon

a few pinches of salt

fresh cracked pepper, to taste

2 tablespoons plain yogurt

5 Tablespoons lemon juice

Serve with

Whole Grain Brown Rice or Cauliflower Rice

Shredded Lettuce

Red onions

Tomatoes

Herbs

Tzatziki

1. Place chicken thighs in a dish and drizzle with 1 ½ tablespoons of the olive oil. In a small bowl add yogurt, lemon juice and all spices. Mix well. 

1. 2. Let marinate for 2 hours to overnight. Let come to room temperature for 30 minutes before cooking. I have made without marinating as well with delicious results.
   3. Heat remaining 1 Tablespoon olive oil over medium heat, then add the chicken. Cook for 10-12 minutes, turning every 3-4 minutes. Time may vary depending on the thickness of your chicken. Chicken will be golden brown
   4. Let chicken rest then cut into strips.
   5. Add a serving of rice and/or to bowl, top with some chicken.
   6. Top with lettuce, tomato, pickled onions and fresh herbs of your choice.
   7. Serve with tzatziki.