Ingredients
Chicken and Marinade
- 2 ½ lbs chicken breast
- ½ cup plain Greek yogurt
- 3 tablespoon olive oil
- 1 ½ tablespoon minced garlic
- 3 tablespoon lemon juice
- 2 teaspoon ground turmeric
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon fine sea salt
- 1 teaspoon ground coriander
- ½ teaspoon onion powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
Sheet Pan Vegetables
- 1 orange bell pepper, cut in slices
- 1 yellow bell pepper, cut in slices
- 1 red onion, cut in slices
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Turmeric Rice
- 2 tablespoon salted butter
- 1 ½ teaspoon minced garlic
- 1 ½ cup long grain rice, rinsed
- ¼ teaspoon ground turmeric
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ½ teaspoon fine sea salt
- 2 tablespoon lemon juice
- 2 ¾ cup vegetable broth
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
Tzatziki Sauce
- 1 ½ cup plain Greek yogurt
- ½ cup finely grated English cucumber, drained of excess liquid (about 1 English cucumber)
- 2 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- ½ tablespoon olive oil
- ½ teaspoon fine sea salt
Toppings
- 1 pint cherry tomatoes, halved
- ½ English cucumber, sliced and halved
- 6 oz crumbled feta cheese
- fresh parsley, chopped
Instructions
- Prepare the marinated chicken: Mix together the marinade ingredients (except the chicken) in a large bowl. Pound out the chicken* using a meat mallet until it’s about ½ inch thick, then put them in the bowl, fully covering them in marinade. Cover the bowl and put in the refrigerator for at least an hour, but ideally 4 to 8 hours.
- Make the tzatziki: Grate the English cucumber, enough to fill ½ cup with most of the excess liquid squeezed out. Pick the dill leaves off of the large stem and roughly chop enough to fill about one tablespoon. Mix together the greek yogurt, grated cucumber, garlic, lemon juice, chopped dill, olive oil, and salt. Cover and refrigerate until serving.
- Bake the veggies and chicken: Preheat the oven to 425° F and spray a baking sheet with cooking spray. Place the sliced bell peppers and red onion on the baking sheet and toss with the olive oil, sea salt, and black pepper until well coated. Spread the vegetables out evenly and place the marinated chicken in a single layer on top. Spread any extra marinade over the chicken, and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165° F.
- Cook the turmeric rice: In a large sauce pan, melt the butter on medium heat. Add the minced garlic and cook for 30 seconds. Then, add the rice, turmeric, oregano, cumin, and salt. Mix well, toasting the rice on medium heat for about one minute. Then add the lemon juice and vegetable broth, and bring to a rolling boil (heat on high). Once boiling, cover with a lid and bring the heat down to simmer for about 15-20 minutes, or until all of the liquid is absorbed. Then mix in the fresh dill and parsley.
- Once the chicken and vegetables are done cooking, let the chicken sit for 10 minutes and then chop into slices, cutting against the grain.
- Assemble the bowls: Serve the rice, chicken and vegetables with some cherry tomatoes, sliced cucumbers, feta cheese, tzatziki, and some fresh parsley. Enjoy!
Notes
*Instead of pounding the chicken, you could also slice it lengthwise (hamburger bun style) to thin out the meat. However, pounding it will make the meat more tender, and give you more control on its thickness.