Easy Mediterranean Bowls With Homemade Tzatziki
Servings: 3
Ingredients
For the pickled onion
- 1 1/2 cup apple cider vinegar any clear vinegar will work
- 1 cup water
- 2 TBSP granulated sugar plus more to taste
- 1 TBSP salt plus more to taste
- 1/2 red onion sliced
For the chicken
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1 tsp cumin
- 1/4 tsp cayenne pepper optional
- Black pepper to taste
- 3 TBSP olive oil divided
- 16 oz boneless chicken thighs chopped into bite-sized pieces
For the rice
- 3/4 c rice
- 1-1/2 c water
- 1 tsp cumin
- Salt to taste
Tzatziki, toppings and veggies
- 1 large cucumber halved
- 1/2 cup Greek yogurt
- 1 tsp dried dill or 1 TBSP chopped fresh dill
- 1 lemon halved
- Salt to taste
- 1-1/2 cup cherry tomatoes chopped
- 2 pitas sliced, optional
Instructions
- Combine the vinegar, water, sugar and salt in a small pot and bring it to a boil. Meanwhile, add the sliced onion to a heat proof jar (canning jars work great!) and pour the boiled liquid over them. Press the veggies into the liquid with a wooden spoon so they're completely covered. If there's not enough liquid, add equal parts water and vinegar to the jar until the onions are fully submerged. Let them sit at room temp for about an hour, then move them to the fridge. Picked veggies can keep for at least a week in the fridge!
- In a large bowl, mix together the paprika, garlic powder, oregano, salt, cumin, cayenne if using, and pepper. Then add half of the olive oil, followed by the chopped chicken. Use a fork to toss the chicken in the spices.
- To a medium saucepan with a tight-fitting lid over medium heat, add the rinsed rice, water, cumin and salt and bring to a boil uncovered. Once boiling, stir once, then cover and turn the heat to low and cook for 15 minutes. No peeking! After 15 minutes, remove from the heat and leave covered for another 15 minutes. Remove the lid, fluff with a fork and set aside to cool.
- Heat a cast-iron skillet for 2 minutes over medium heat, then add the remaining oil. After about a minute (less if you start to see the oil start to smoke), add the seasoned chicken. Cook the chicken on each side for 5 minutes over medium heat, until it's golden in color and firm to the touch. Remove from the pan and set aside. Depending on your pan size, you may need to do this in batches.
- Using a grater, shred half of the cucumber. Then strain it through a fine mesh sieve to remove excess moisture, and add the cucumber to a medium bowl. Add the yogurt, dill, juice from half a lemon and salt to taste. Mix and adjust salt as needed.
- Cut the remaining half of the cucumber and slice the remaining half of the lemon into 3 wedges.
- To assemble, keep the chicken and rice (which can be reheated in the microwave or on the stove) separate from the pickled onion, cucumber, tomato, tzatziki and pita (not to be reheated) by using divided meal prep containers or separate containers. This meal can also be eaten cold if you'd like to add everything to one container. Keep tzatziki and pita on the side until you are ready to eat!
