Ingredients
- 2.5 lbs boneless skinless chicken thighs
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 tbsp kosher salt
- 1 tbsp minced garlic
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 1 cup basmati rice, washed
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 tsp turmeric
- 1 tbsp lemon juice
- 2 cups bone broth or water
- Salt to taste
- 1/2 cup grated cucumber
- 1 cup thick whole milk Greek yogurt
- 1 tbsp lemon juice
- 1/2 tbsp olive oil
- 1 tsp garlic powder or 1 garlic clove
- 1/2 tsp salt
- 1 tbsp fresh dill
- 1 English cucumber
- 2 cups cherry tomatoes
- 1/2 cup kalamata or green olives
- 1 tbsp fresh dill
- 4 oz feta cheese
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or olive juice
- Juice of 1/2 lemon
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine Greek yogurt, lemon juice, olive oil, kosher salt, minced garlic, coriander, paprika, cumin, and cayenne pepper.
- Add chicken thighs and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.
- Cook chicken in an air fryer at 400°F for 15–18 minutes, flipping halfway through, or bake at 400°F for about 45 minutes.
- Cook until the chicken reaches an internal temperature of 165°F, then rest before slicing.
- For the rice, melt butter in a pot over medium heat. Sauté garlic until fragrant.
- Add washed basmati rice and lightly toast, then stir in turmeric, lemon juice, salt, and bone broth or water.
- Cover and simmer for about 15 minutes, or until liquid is absorbed and rice is fluffy.
- For the tzatziki, mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill. Chill until serving.
- For the salad, combine chopped cucumber, cherry tomatoes, olives, dill, feta, olive oil, vinegar or olive juice, lemon juice, garlic powder, oregano, salt, and pepper.
- Assemble bowls with turmeric rice, sliced chicken, Greek salad, and tzatziki sauce.
Notes
- Marinating overnight gives the chicken the best flavor.
- Store chicken, rice, salad, and tzatziki separately for best freshness.
- Refrigerate leftovers for up to 4 days.
- Use cauliflower rice for a lower-carb option.
- Chicken breast may be used, but thighs stay juicier.
- Do not reheat tzatziki; serve it chilled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Air Fryer or Baked
- Cuisine: Greek-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 1180mg
- Fat: 38g
- Saturated Fat: 11g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 165mg
