Greek Chicken & Rice Bowl
Servings: 4
Ingredients
For the rice:
- 1 cup arborio rice
- 2 cups water
- 1 tsp olive oil or butter
For the chicken:
- 1 lb chicken breasts I used organic, cut into cubes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp minced garlic
- 1/2 tsp crushed red pepper flakes
- *coarse sea salt and freshly ground pepper
For the salad:
- 1 cup tomatoes chopped
- 1 cup cucumbers chopped
- 1/4 cup crumbled feta cheese
For the sauce:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 tsp plain yogurt
- water enough to thin the sauce
Instructions
For the rice:
- Combine the Arborio rice, 2 cups of water, and 1 teaspoon olive oil and cook according to rice cooker's directions (or, if using a pot: combine water, rice, and oil and bring to a boil, then reduce heat to low, stir the rice, and cover the pot. Cook until all of the water is absorbed, about 20 minutes, then fluff and serve).
For the chicken:
- If you have time, I suggest marinating the chicken cubes overnight (or at least for a few hours). To do this, combine chicken with olive oil, lemon juice, garlic, crushed red pepper, salt, and pepper in a small glass container. Cover and allow to hang out in the refrigerator overnight (or at least for a few hours).
- Heat the cast-iron skillet. When it is hot, add the marinated chicken and whatever marinade remains in the container. Cook for several minutes, allowing the chicken to brown on all sides. This should take 4 to 6 minutes in a hot pan. Add additional olive oil or a bit of water if the pan seems too dry. Remove skillet from heat and set aside.
For the salad:
- Combine chopped tomatoes, cucumbers, and feta in a small bowl. Set aside.
For the sauce:
- In a small bowl, combine the tahini, lemon juice, yogurt, and water paste. Mix well until you have a smooth and thick sauce. Taste and add more tahini, lemon juice, or yogurt to taste, or more water to thin the sauce.