Mediterranean Chicken Rice Bowls

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Preparation time: 40 minutes
Marinating time: 2+ hours
Cook time: 40 minutes
Total time: 1 hour 20 minutes
Yield: 4 Servings

Ingredients:
  • 4 skin-on, bone-in chicken thighs
Marinade:
  • 2 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 4-5 garlic cloves, minced
  • Zest and juice of 1 large lemon
  • Salt, to taste
  • Pepper, to taste
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. oregano
  • 1/4 - 1/2 tsp. cayenne pepper
Sauce:
  • 3 Tbsp. plain Greek yogurt
  • 3 Tbsp. fresh mint
  • 2 scallions
  • 1/2 large jalapeno
  • 1 Tbsp. olive oil
  • Juice of half a lemon
  • Salt and pepper, to taste
Salad:
  • 1 tomato, diced
  • 1/2 onion, diced
  • 1 jalapeno, diced
  • 1/2 bunch of cilantro, chopped
  • Feta cheese, to taste
  • 1/3 cucumber, sliced
  • 1/4 avocado, diced
  • Salt, to taste
  • Drizzle of olive oil
  • Lemon juice, to taste
For Serving:
  • Rice, quinoa, cauliflower rice or pita bread

Directions:
  1. Dab chicken dry with a paper towel and set aside in the container you will use for marinating.
  2. Combine marinade ingredients in a  medium mixing bowl and pour over the chicken, covering all sides.  Let the chicken marinade for 2-6 hours or overnight in the fridge. 
  3. When you are ready to cook the chicken, preheat your oven to 410F. 
  4. Remove chicken from fridge and let it come up to room temp before putting in oven (this takes about 30 mins).
  5. Prepare your rice or whatever you are using for serving.
  6. Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins.
  7. While your chicken is baking, make the sauce by adding sauce ingredients to a food processor until mixture is uniform and creamy.  Taste and adjust as needed.
  8. Prepare the salad by chopping up the salad ingredients and tossing together in a medium bowl.
  9. Serve by layering the rice on the bottom, topped with the salad, then chicken, then drizzle the mint sauce over the top.  Enjoy!

*Recipe from @shredhappens

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