Add 2lb chicken thighs to a bowl. Drizzle with 1.5 tbsp olive oil & season with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsb thyme, 1/2 tbsp Aleppo pepper or chili flakes, 1/2 tsp cumin, 1/4 tsp cinnamon, a few pinches of salt and ground pepper along with 2 tbsp plain yogurt and juice of 1 lemon. Mix well, then ideally let this marinate for 2-10 hrs, but if you want to make it right away go ahead.

When you’re ready to eat, bring a pan to medium heat, add 1 tbsp oil, add the chicken (brought up to room temp before cooking), and cook it through on medium heat. I used a cast iron pan & cooked on the 1st side for 4 mins, flipped for 4 mins, then cooked on each side for about 1-2 mins again. This takes about 10-12 mins depending on thickness of chicken.

Make the salad by thinly slicing a large red onion, a small handful cherry tomatoes, a large handful of fresh flat parsley. Add to a bowl, sprinkle with 2-3 pinches salt, 2 tbsp of sumac, & juice of 1 large lemon. Mix well, then let it sit for about 10 mins, stirring it a couple of times.

Make the white sauce by mixing 1/4 cup plain yogurt, 3 tbsp mayo, 1/8 cup pickle juice, 2 tbsp fresh dill, a small pinch of salt, & lots of fresh cracked pepper. Mix well, taste, and adjust.

Finally, get your base ready. I used my Kaizen lowcarb rice (just 6 net carbs + 20g protein per serving), but you can use rice, cauli rice, quinoa, or whatever you like.

When rice is cooked, add a serving to the bowl, some chicken, then pile high with the salad, some sliced Persian cucumbers, fresh herbs, and drizzle it up with some of the white sauce.

Middle Eastern Chicken & Rice Bowl

Ingredients:

Instructions:

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