Directions
- 1Marinate chicken thighs with yogurt, paprika, and dill.
- 2Cut zucchini into cubes.
- 3Cut bell peppers into strips.
- 4Toss zucchini and bell peppers with olive oil and paprika.
- 5Chop cucumber, red onion, and cherry tomatoes.
- 6Mix chopped cucumber, red onion, cherry tomatoes, and dill with yogurt.
- 7Cook the rice according to package instructions.
- 8Bake chicken thighs in the oven at 375F until cooked through.
- 9Assemble the bowl by layering cooked rice, roasted vegetables, and chicken thighs.
- 10Top the chicken with the cucumber-yogurt mixture.
- 11Garnish with fresh dill.
Ingredients
- 4 chicken thighs
- 1 cup yogurt
- 1 tablespoon paprika
- 1 tablespoon fresh dill
- 1 zucchini
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 cucumber
- 1 small red onion
- 5 cherry tomatoes
- 1 cup rice
Equipment
knifebowlspatulabaking sheet
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