Mediterranean Chicken Bowls
Ingredients for the Chicken
2 pounds boneless skinless chicken breast
4 tablespoons olive oil
¼ cup lemon juice
1 tablespoon dried oregano
Kosher salt
Pepper
3 garlic cloves, minced
Ingredients for the Roasted Chickpeas
2 cans (15 oz.) chickpeas
2 tablespoons olive oil
2 tablespoons za’atar seasoning
Ingredients for the Pickled Onions
1 red onion, sliced into thin half-circles
1 cup distilled white vinegar
1 cup water
3 tablespoons white sugar
3 teaspoons kosher salt
Ingredients for the Rice
1 cup jasmine rice
1.75 cups water
1 teaspoon ground turmeric
2 teaspoons garlic powder
Splash of olive oil
Ingredients for the Halal Cart White Sauce
¾ cup Greek yogurt
¾ cup mayo
Kosher salt
Black pepper
2 tablespoons distilled white vinegar
1 teaspoon white sugar
1 teaspoon dried dill
1 teaspoon garlic powder
Other Ingredients
1 hothouse cucumber, diced
1 quart of cherry tomatoes, halved
2 avocados, halved and sliced
4 oz. feta cheese, divided
Instructions
Marinate the chicken: Add all ingredients for the chicken, besides the chicken, to a small bowl and stir or shake together. Cut the chicken breasts in half horizontally. Pour the marinade mixture over the chicken breasts in a large bowl or plastic bag and cover in the fridge for 30 minutes to an hour, at least. Preheat the broiler in your oven and put the marinated chicken breasts on a grill pan. Broil for 12-15 minutes, or until thermometer reads 165 F internal temperature, flipping once after 6-8 minutes. Remove from oven and let rest at least 5 minutes before slicing.
Make the pickled onions beforehand: Put distilled white vinegar and water in small pot with sugar and salt. Bring to rapid boil, stirring to ensure the sugar and salt are dissolved. In the meantime, slice the onion into thin half-circles and put the slices into a glass container like a mason jar or Pyrex. Once vinegar and water mixture (brine) has come to a boil, remove from heat for a few seconds and then pour over top of the onions. Let sit for 30 minutes, then put into fridge for at least 1 hour.
Make the chickpeas: Drain the chickpeas and put them in a bowl, coat them in olive oil. Season with za’atar, then toss to combine. Spread chickpeas on a foil-covered baking tray and put under broiler for 10-15 minutes, until nicely browned or charred.
Make the rice: Add rice, water, turmeric, garlic powder, and olive oil to small pot. Set over high heat until it boils, then turn the heat down to low so it simmers. Cover and let simmer for 15 minutes, until fully cooked. Stir the rice, remove it from the heat, and partially cover it with the lid for 5 minutes.
Make the white sauce: Combine all ingredients for the white sauce in a small bowl and whisk together. Taste for seasoning.
Slice the cucumbers, tomatoes, and avocados.
Assemble the bowls: spoon a quarter of the rice into each bowl, then top with chicken, avocado, chickpeas, feta, tomatoes, cucumbers, and pickled onions. Finally, drizzle the white sauce over top of each bowl and crack a small amount of black pepper over every bowl. Serve immediately.
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