Bowls are such an easy way to pack a lot of great ingredients into one dish, making it a perfect weeknight option. Anyone that likes Greek or Mediterranean food will love this bowl - and it takes about a half hour to put it altogether. The best part about this recipe are the two "shortcuts" of using rotisserie chicken and just adding some mediterranean spices to it via skillet, as well as using microwaveable rice (I use Trader Joes) as the base. Then you just have to make some quick Tatziki and chop some veggies and voila! This dish makes great leftovers too.
For the Tatziki Sauce
• 7 oz. plain Greek Yogurt (preferably 2% or whole milk) • 2 tbsp EVOO • 1 cup finely diced Persian (or mini cucumber) • 1 tbsp finely chopped dill
• 3 cloves of garlic, minced
• 1/2 tsp distilled white vinegar
• 2 tbsp freshly squeeze lemon juice
• 1/4 tsp. kosher salt (plus more to taste)
• 1/2 tsp pepper
For the Chicken
• 4 cups shredded rotisserie chicken (about 1 whole chicken)
• 2 tbsp EVOO
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp cayenne (optional)
• Salt and pepper to taste
For the Bowls
• 1 cup cooked brown rice *we use Trader Joes microwaveable brown rice bags to save time!
• 1/2 cup sliced kalamata olives
• 1 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 2 cups thinly sliced romain lettuce (sub any preferred greens, like arugula if you want!)
• 1/2 cup crumbled feta (optional)
1. Prepare the Tatziki. In a bowl, combine all ingredients and stir until well combined. Store in fridge until ready to serve. This can also be made the day before.
2. Chop up your veggies: olives, tomatoes, red onion and romaine lettuce. This can also be done ahead of time and stored in ziplocks until dinner time.
3. Prepare the chicken. Heat a skillet over medium heat with olive oil. Add the chicken, cumin, paprika, garlic powder, cayenne, salt and pepper. Stir and heat until the chicken is well coated and just warmed through, about 3-4 minutes.
4. Assemble the bowls. Divide the brown rice and chicken amongst bowls and top with preferred bowls then top with a dollop of Tatziki.
* Recipe adapted from The Defined Dish.