55 min · 1 serving · @Emmanuel Duverneau

Mediterranean Chicken Rice Bowl

Name: Mediterranean Chicken Rice Bowl
Total time: 55 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 190 g chicken thighs and drumsticks, bone-in; 1 tsp olive oil, for the chicken; 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.5 garlic clove, grated; 0.25 tsp dried oregano; 0.25 tsp dried thyme; 1 pinch red pepper flakes; 0.5 tsp kosher salt; 1 pinch black pepper; 1 squeeze lemon juice; 40 g canned chickpeas, drained and dried; 1 tsp olive oil, for the chickpeas; 1 pinch cumin; 1 pinch ground coriander; 1 pinch smoked paprika; 60 g basmati rice; 100 ml chicken broth; 1 tsp olive oil, for the rice; 20 g onion, chopped; 0.25 tsp turmeric; 0.25 tsp garlic powder; 0.5 tbsp butter; 1 tsp fresh dill, chopped; 1 tsp fresh parsley, chopped; 40 g feta in brine, drained; 25 g Greek yogurt; 1 tsp olive oil, for the feta; 1 pinch lemon zest; 30 g cucumber, chopped

Honey-Dijon roasted chicken over turmeric herb rice with crispy spiced chickpeas, a crunchy pepperoncini salad and a swirl of lemony whipped feta.

Nutrition per serving

960 kcal
51 g protein
70 g carbs
53 g fat

Ingredients

190 g chicken thighs and drumsticks, bone-in
1 tsp olive oil, for the chicken
½ tsp Dijon mustard
½ tsp honey
½ garlic clove, grated
¼ tsp dried oregano
¼ tsp dried thyme
1 pinch red pepper flakes
½ tsp kosher salt
1 pinch black pepper
1 squeeze lemon juice
40 g canned chickpeas, drained and dried
1 tsp olive oil, for the chickpeas
1 pinch cumin
1 pinch ground coriander
1 pinch smoked paprika
60 g basmati rice
100 ml chicken broth
1 tsp olive oil, for the rice
20 g onion, chopped
¼ tsp turmeric
¼ tsp garlic powder
½ tbsp butter
1 tsp fresh dill, chopped
1 tsp fresh parsley, chopped
40 g feta in brine, drained
25 g Greek yogurt
1 tsp olive oil, for the feta
1 pinch lemon zest
30 g cucumber, chopped
15 g red onion, chopped
30 g tomato, chopped
10 g pepperoncini, chopped
½ tsp red wine vinegar

Steps

Toss the chicken with oil, mustard, honey, garlic, herbs, pepper flakes, salt, pepper and lemon, then roast at 220°C (425°F) for 35-40 minutes, flipping halfway.
Coat the chickpeas with oil and spices and roast alongside for 20-25 minutes until crisp.
Soften the onion in oil, stir in turmeric and garlic powder, add rice and broth, then cover and simmer on low for 20 minutes.
Fold the butter, chickpeas, dill and parsley into the rice.
Blend feta, yogurt, lemon zest, lemon juice and oil until smooth.
Toss cucumber, onion, tomato, pepperoncini and herbs with vinegar, then serve everything together in a bowl.

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