Middle Eastern Chicken and Rice Bowl
Directions
- 1Dice 2 lbs of chicken thighs and add them to a bowl. Mix with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1/2 tbsp sumac, 1/2 tbsp oregano, 1/2 tsp cumin, 1/4 tsp cinnamon, a few pinches of salt, and ground pepper along with 2 tbsp plain yogurt and the juice of half a lemon. Mix well, and let marinate for 2 hours to overnight, or cook immediately.
- 2Bring a pan to medium heat, add 1 tbsp avocado oil, add the chicken, and cook it through on medium heat, mixing often with a spatula. This takes about 10-12 mins depending on the thickness of the chicken.
- 3Make the sumac pickled red onions by cutting a large red onion in half and thinly slicing it. Add to a bowl, sprinkle with 2-3 pinches of salt, 1 to 2 tbsp of sumac, and the juice of 1 large lemon. Mix well, and let sit for about 10-15 mins, stirring a couple of times.
- 4Get your other veggies ready: thinly slice iceberg lettuce and tomato, and finely chop some fresh parsley.
- 5Make the white sauce by mixing 3 tbsp mayonnaise, 2 tbsp sour cream, 3 tbsp white vinegar, a small pinch of salt, and lots of fresh cracked pepper. Mix well.
- 6Boil Kaizen lowcarb rice for 5 mins in a mixture of salted water and chicken broth to add flavor.
- 7Add a serving of rice to the bowl, add the cooked chicken, and pile it high with lettuce, tomato, pickled onions, fresh herbs, and drizzle with the white sauce and hot sauce or sriracha.
Ingredients
- 2 lbs chicken thighs
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 0.5 tbsp sumac
- 0.5 tbsp oregano
- 0.5 tsp cumin
- 0.25 tsp cinnamon
- 0 salt
- 0 ground pepper
- 2 tbsp plain yogurt
- 0.5 lemon juice
- 1 tbsp avocado oil
- 1 large red onion
- 2 pinches salt
- 1 tbsp sumac
- 1 large lemon juice
- 0 iceberg lettuce
- 0 tomato
- 0 parsley
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 3 tbsp white vinegar
- 0 salt
- 0 fresh cracked pepper
- 0 Kaizen lowcarb rice
- 0 chicken broth
- 0 hot sauce or sriracha
Equipment
bowlspoonknifepanspatula