Easy Chicken Rice Bowl
Juicy yogurt-marinated chicken thighs served over fluffy broth-cooked rice with a fresh cucumber-tomato salad and creamy herbed yogurt sauce. Bright, balanced, and perfect for a simple dinner.
Equipment
- 1 | Mixing bowl |
- 1 | Skillet |
- 1 | Pot with lid |
- 1 | Grater |
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 1.5 | lb | chicken thighs |
- ½ | cup | plain yogurt | for marinade
- 3 | cloves | garlic | minced
- 2 | tbsp | olive oil |
- 1 | tsp | dried herbs |
- 1 | cup | rice |
- 2 | cups | chicken broth |
- 1 | | cucumber |
- 1 | | tomato |
- ½ | cup | yogurt | for sauce
- 2 | tbsp | fresh dill |
- 1 | | lemon |
Instructions
- Marinate chicken with yogurt, garlic, oil, and herbs.
- Cook rice in chicken broth until tender.
- Grate cucumber and squeeze out excess liquid.
- Mix yogurt, cucumber, dill, lemon, and oil for the sauce.
- Dice tomato and remaining cucumber for the salad.
- Sear the marinated chicken until golden and cooked through.
- Divide rice and chicken among bowls.
- Top with salad and a spoonful of yogurt sauce.
Notes
Store components separately in the refrigerator for up to 3 days.
Reheat chicken and rice gently before assembling.
Greek yogurt works well for both marinade and sauce.
Add extra lemon juice for brighter flavor if desired.
Reheat chicken and rice gently before assembling.
Greek yogurt works well for both marinade and sauce.
Add extra lemon juice for brighter flavor if desired.