Recipe: Mediterranean Low Carb Rice Bowl with Chicken
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CHECK OUT THIS AMAZING RECIPE FROM KAIZEN FOOD COMPANY
Recipe and photo from KAIZEN FOOD COMPANY (thanks Arash!)
Ingredients
2-4 ounces Kaizen low-carb rice
- 1-1/2 pounds chicken breasts or thighs
- 1/2 yellow onion
- 3 cloves garlic
- 1 handful fresh parsley
- 1 handful fresh mint
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon sumac
- 1 tablespoon thyme
- 1/2 teaspoon cayenne pepper
- pinch of salt
- pinch of black pepper
- 1 tablespoon avocado oil
- 1 handful of baby arugula
- 1/4 cup cherry tomatoes
- sliced jalapeños, to taste
- halloumi cheese (optional)
- Peppery White Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2-3 tablespoons white vinegar
- pinch of salt
- cracked black pepper, to taste
Directions
- Place the chicken in a bowl. In a small food processor, add the onion, garlic, fresh herbs, Greek yogurt, olive oil, sumac, thyme, cayenne pepper, salt and pepper. Process until it is well blended. Transfer the mixture to the bowl with the chicken and massage it into the chicken. Cover the bowl and marinate for 2-6 hours.
- When you're ready to make the chicken, you can cook it on the stove top, in the air fryer or oven. If cooking on the stovetop, heat a pan over medium heat and add 1 tablespoon avocado oil. Cook the chicken for about 10 minutes or until done, flipping halfway through.
- Bring a medium saucepan of water to a boil. Prepare the Kaizen rice according to package directions. Drain.
- Spoon the Kaizen rice into the serving bowl. Assemble the arugula and tomatoes on top, then add the chicken and jalapeños.
- Optional step: Pan-fry two slices of halloumi cheese in a medium skillet, cooking for 1-2 minutes per side until the sides are golden brown. Top the rice bowl with the halloumi cheese (you can also substitute for fresh feta cheese).
- Whisk together the sauce ingredients in a bowl. Taste and adjust seasonings as preferred. Drizzle the sauce on top of the rice bowl and serve.