Middle Eastern Chicken & Rice Power Bowl

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

30 minutes

Cook Time

15 minutes

This Middle Eastern–inspired power bowl is packed with bold spices, fresh ingredients, and hearty nutrition. Marinated in cumin, paprika, yogurt, and lemon juice, it’s perfect for busy weeknights, lazy weekends, or meal-prepped lunches. Topped with crisp veggies and a tangy white sauce, it delivers the perfect balance of flavor and texture.

Middle Eastern Chicken & Rice Power Bowl

Ingredients

2 pounds boneless, skinless chicken thighs
21⁄2 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 ground cumin
1⁄4 teaspoon ground cinnamon
2 tablespoons plain yogurt
5 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

FOR THE SALAD

1 red onion, thinly sliced 10 cherry tomatoes, cut in quarters
2 tablespoons finely chopped fresh parsley
2 tablespoons sumac
5 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

FOR THE WHITE SAUCE

1⁄4 cup plain yogurt
3 tablespoons mayonnaise
3 to 4 tablespoons pickle juice
2 tablespoons finely chopped fresh dill
Salt and freshly ground black pepper
8 ounces Kaizen rice or regular basmati rice
2 Persian or mini cucumbers, finely sliced (optional)

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Directions

Place the chicken thighs in a bowl and drizzle with 11⁄2 tablespoons of the olive oil. Season with the smoked paprika, garlic powder, thyme, red pepper flakes, cumin, cinnamon, yogurt, lemon juice, and salt and pepper. Mix well.
This can be cooked right away, but ideally, let this marinate in the fridge for 4 to 6 hours before cooking it.
If marinating the chicken in the fridge, take it out 30 minutes before you want to cook it. While it’s coming to room temperature, prepare your toppings.
For the salad: In a large bowl, combine the onion, cherry tomatoes, parsley, sumac, lemon juice, and salt and pepper. Mix well, then set aside.
For the white sauce: In a small bowl, combine the yogurt, mayo, pickle juice, dill, and salt and pepper to taste. Mix well, taste, and adjust. If you don’t have pickle juice, you can replace it with half as much red wine vinegar.
Heat the remaining 1 tablespoon of olive oil in a cast-iron pan over medium heat.
When the oil is hot, add the chicken and sear it for about 4 minutes on each side first, then flip and cook for another 1 to 2 minutes on each side again, depending on the thickness of the thighs, until the outside is golden brown and the inside is fully cooked with no pink remaining.
Cook the rice per the instructions on the packaging.
When the rice is cooked, add a serving of it to a bowl, place 1 or 2 seared thighs on top, then pile it high with the salad, add some sliced mini cucumbers (if using), and drizzle it up with the white sauce.

Middle Eastern Chicken & Rice Power Bowl

Name: Middle Eastern Chicken & Rice Power Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6
Ingredients: 2 pounds boneless, skinless chicken thighs; 21⁄2 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 ground cumin; 1⁄4 teaspoon ground cinnamon; 2 tablespoons plain yogurt; 5 tablespoons freshly squeezed lemon juice; Salt and freshly ground black pepper; 1 red onion, thinly sliced 10 cherry tomatoes, cut in quarters; 2 tablespoons finely chopped fresh parsley; 2 tablespoons sumac; 5 tablespoons freshly squeezed lemon juice; Salt and freshly ground black pepper; 1⁄4 cup plain yogurt; 3 tablespoons mayonnaise; 3 to 4 tablespoons pickle juice; 2 tablespoons finely chopped fresh dill; Salt and freshly ground black pepper; 8 ounces Kaizen rice or regular basmati rice; 2 Persian or mini cucumbers, finely sliced (optional)

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