The best flavors on a plate: punchy garlic, fresh herbs, and bright lemon come together in this marinade that results in the juiciest, most delicious chicken. Paired with a nourishing turmeric rice and various sides, these bowls are sure to be a new weeknight favorite.
Hi friends!! Happy Monday <3 what a perfect recipe to kick off the week, there’s truly nothing better than a Greek bowl.
People often ask me what my favorite food is, and I’ve recently come to the conclusion that it is in fact Mediterranean cuisine. The flavors are just truly unmatched and they always hit the spot.
I’ve posted many variations of Greek bowls- they’re truly all incredible. Check out my Za’atar Mediterranean bowls and Chicken Shawarma recipes for more delicious dinners like this one.
Here’s everything we’re piling on this bowl:
garlic & herb chicken
nourishing turmeric broth rice
chickpea and vegetable salad with yogurt and herbs
cucumber tomato salad
roasted vegetables
homemade hummus
…yes, you heard that right. Now, you don’t have to make all of these for the bowls to be good, each component shines on it’s own. You could just make the chicken and rice and it would still be a winner. BUT, if you have the time… the homemade hummus is the best I’ve ever had; it’s so incredibly fluffy and light. SO GOOD!
Full recipe below! I hope you love these, let me know if you make them :)
Garlic & Herb Chicken Marinade
1.5lbs boneless skinless chicken thighs
6 cloves garlic
Juice and zest of 2 lemons
2 tbsp olive oil
2 tbsp parsley
2 tbsp mint
1 tbsp oregano
1 tbsp thyme
1 1/2 tsp salt
Pepper, to taste
1/2 cup Greek yogurt
Vegetables for sheet pan
1 eggplant, chopped into chunks
1 red bell pepper, chopped into chunks
½ onion, chopped into chunks
2 tbsp olive oil
½ tsp oregano
1/2-1 tsp salt, to taste
cracked black pepper
Add all marinade ingredients to a bowl. Toss chicken to coat. Marinate chicken for at least 2 hours, up to overnight.
To cook: preheat oven to 425F. Add chicken to a parchment or foil lined sheet pan. Toss veggies in oil and seasoning, then add to sheet pan. Leave a bit of space between the veggies and chicken. Roast for 25-30 minutes or until chicken is cooked and vegetables are tender.
Turmeric Broth Rice
Turmeric Rice:
1 cup dry rice
2 cups broth
1 tsp turmeric
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp salt
Pepper
1 tbsp olive oil
½ small yellow onion, chopped
2 cloves garlic
1/8 tsp red pepper flakes
Lemon juice, to taste (start with ½ lemon)
Spinach
Rinse rice well and drain. Add 1 tbsp olive oil to a pot over medium-high heat. Once hot, add chopped onion, saute until tender. Add garlic and stir. Add spices and spinach, saute until spinach is wilted. Add dry rice, broth, and red pepper flakes. Stir to combine, then bring to a boil.
Once boiling, immediately reduce to a simmer. Cover with a tight-fitting lid, and let simmer for 15 minutes. After 15 minutes, turn off the heat. Allow rice to steam with the lid on for an additional 10 minutes (25mins cooking time total). Remove lid, fluff with a fork. Add lemon juice to taste.
Chickpea Salad (loose recipe- adjust to taste)
1 can chickpeas, drained and rinsed
Veggies of choice: I used a couple of thinly sliced radishes, as well as thinly sliced snap peas
½ cup Greek yogurt
Fresh herbs: dill, mint, parsley, basil
2 tsp Dijon mustard (I like a grainy Dijon for this)
Juice of ½ lemon, more to taste
Salt and pepper, to taste
Combine all ingredients in a bowl. Switch out the veggies and make it your own!
Tomato Cucumber Salad
6 Persian cucumbers, roughly chopped
1 pint grape or cherry tomatoes, halved or quartered
½ small red onion, thinly sliced or diced
Salt
Toss vegetables. Add salt to taste right before serving.
The Best Hummus I’ve Ever Had (recipe adapted from NYT cooking)
2 cups chickpeas, drained and rinsed (reserve liquid)
½ cup tahini
2 tbsp olive oil
2-3 cloves garlic
Juice of 1 lemon + more to taste
½ tsp salt + more to taste
Pepper
½ tbsp cumin + more to taste
1 tsp paprika
Add all ingredients to a food processor. Begin to process. Add chickpea liquid as needed to thin. Process until the hummus is very smooth, light, and fluffy. Taste and add salt, pepper, lemon juice, and cumin as needed.
I hope you love these recipes! They’re so delicious and make for a perfect dinner or meal prep. Feel free to grill the chicken for a nice smoky flavor that compliments the marinade.
Check out my Instagram @abigailsapron to see me assemble the plate, and while you’re at it, make sure you enter my Christmas giveaway!
With love,
Abigail