Greek Chicken Bowls (Serves ~4)

Ingredients

White Sauce

  • 1 small container Greek yogurt (about 1 cup)
  • 4 tbsp mayonnaise
  • 2 tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • 2 tsp garlic powder
  • 2 cloves garlic, minced

Chicken Marinade

  • 1 small container Greek yogurt (about 1 cup)
  • 1½ lb chicken thighs or breasts
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp adobo seasoning

Cucumber Salad

  • 3 tbsp olive oil
  • ½ tbsp white vinegar
  • 1 cucumber, cubed
  • ½ red onion, thinly sliced
  • Feta cheese, cubed (to taste)
  • 2 tsp black pepper
  • 1 tsp dill
  • 1 tsp salt

Base

  • 1 cup jasmine rice
  • 1 tbsp butter
  • ¼ tsp turmeric
  • 1 bunch parsley, chopped
  • 1 head lettuce, cut into strips

Optional

  • Sriracha for serving

Directions

  1. In a large bowl combine the Greek yogurt, turmeric, cumin, smoked paprika, salt, black pepper, and adobo seasoning. Add the chicken and mix until fully coated. Cover and marinate for at least 3 hours or overnight for best flavor.
  2. Prepare the cucumber salad by combining the olive oil, white vinegar, cucumber, red onion, feta, black pepper, dill, and salt in a bowl. Mix well. It can be eaten immediately, but letting it marinate for about 30 minutes improves the flavor.
  3. Prepare the white sauce by combining the Greek yogurt, mayonnaise, black pepper, smoked paprika, cumin, garlic powder, and minced garlic in a bowl. Mix until smooth and set aside in the refrigerator.
  4. Cook the jasmine rice according to package instructions. Add the butter and turmeric to the cooking water. Once the rice is finished cooking, fluff it and mix in the chopped parsley.
  5. Cook the marinated chicken in a skillet or on a grill over medium-high heat until fully cooked and lightly browned. Remove from heat and slice into strips.
  6. To assemble the bowls, start with a base of lettuce and rice. Top with sliced chicken and the cucumber salad.
  7. Add a generous amount of the white sauce over the top. Finish with a drizzle of sriracha if desired and serve immediately.