Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 large lemon, juiced
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 15 oz canned chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1.5 cups long-grain white rice
  • 3 cups low-sodium chicken broth
  • 0.25 cup fresh parsley, chopped
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely minced
  • 0.5 cup feta cheese, crumbled
  • 1 cup Greek yogurt
  • 0.5 cucumber, grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Combine 1.5 cups white rice and 3 cups chicken broth in a saucepan. Bring to a boil, then simmer until all liquid is absorbed and holes appear on the surface.
  2. Combine 1.5 lbs cubed chicken breast with 1 tbsp olive oil, lemon juice, 3 cloves minced garlic, oregano, salt, and pepper. Note: Even 10 minutes of marinating improves the texture significantly.
  3. Heat 1 tbsp oil in a large skillet over medium high. Add chicken in a single layer. Cook 5-7 minutes until deeply browned and firm to the touch.
  4. Transfer the chicken to a plate and keep the skillet on the heat.
  5. Toss 15 oz drained chickpeas with paprika and cumin. Add to the chicken drippings in the hot skillet. Cook 4-5 minutes until the skins look papery and slightly shattered.
  6. Grate 0.5 cucumber and squeeze it in a towel until bone dry. Mix with 1 cup yogurt, 1 clove minced garlic, and 1 tbsp dill.
  7. Toss 1 cup diced English cucumber, 1 cup halved tomatoes, 0.25 cup minced onion, and parsley together.
  8. Use a fork to lift and separate the grains, then stir in a pinch of parsley if you like.
  9. Divide rice into 6 bowls. Top with chicken, chickpeas, fresh salsa, a dollop of tzatziki, and 0.5 cup feta.