Description
A vibrant, fresh mezze-style bowl featuring marinated spiced chicken, lemony herbed rice, creamy feta whip, crisp vegetables, hummus, and warm flatbreads.
Ingredients
Rice:
1 1/2 cups white rice
2 Tbsp sundried tomatoes, finely chopped
1 handful Italian parsley, chopped
1/2 lemon, zest and juice
Chicken:
50 g Greek yoghurt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
500 g boneless chicken thighs
2 tsp olive oil
Feta Whip:
75 g Greek yoghurt
50 g feta
1/2 clove garlic, crushed
1/2 lemon, zest and juice
To Serve:
1/2 cucumber, diced
2 tomatoes, diced
2 flatbreads
100 g hummus
Lemon wedges
Instructions
- Cook the rice according to package instructions. Stir in sundried tomatoes, parsley, lemon zest, and lemon juice. Set aside.
- In a bowl, mix Greek yoghurt, cumin, smoked paprika, oregano, garlic powder, and salt. Coat chicken thighs well. Marinate if time allows.
- Heat olive oil in a frying pan over medium-high heat. Cook chicken thighs for 7–10 minutes per side until browned and cooked through. Rest before slicing.
- Prepare the feta whip by mixing Greek yoghurt, feta, garlic, lemon zest, and lemon juice until smooth. Season to taste.
- Assemble the bowls: divide rice among four bowls, add diced tomatoes and cucumber, slice and add flatbread, top with sliced chicken, feta whip, and hummus. Serve with lemon wedges.
Notes
Use grilled chicken breast or lamb for a different protein option.
Add roasted eggplant, capsicum, or pickled onions for extra vegetables.
Mix fresh mint into the rice for added freshness.
Add harissa for a spicier bowl.
Make it vegetarian with roasted chickpeas or grilled halloumi.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 125 mg
