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Middle Eastern Chicken & Rice Bowl

This combination is just SO good. I promise you’ll be having it on repeat.
I made this HIGH PROTEIN and LOWCARB with my ‪@KaizenFoodCompany‬ lowcarb rice. Use code SHREDHAPPENS to save 20% on my kaizen lowcarb pasta or rice.

Here is how I made it:

1.Add 2 lbs chicken thighs to a bowl. Drizzle with 1.5 tbsp EVOO and season with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsb thyme, 1/2 tbsp chili flakes, 1/2 tsp cumin, 1/4 tsp cinnamon, a few pinches salt & ground pepper, 2 tbsp plain yogurt, & juice of 1 lemon. Mix well, then ideally let this marinate for 4-6hrs, but if you want to make it right away go ahead.

2.When you’re ready to eat, bring a pan to medium heat, add 1 tbsp oil, add the chicken (brought up to room temp before cooking), and cook it through on medium heat. I used a cast iron pan and cooked on each side for 4 mins, then cooked on each side for about 1-2 minutes again. This takes about 10-12 mins depending on thickness.

3.Make the salad by thinly slicing a large red onion, a small handful of cherry tomatoes, a large handful of fresh flat parsley. Add to a bowl, sprinkle with 2-3 pinches salt, 2 tbsp of sumac, & juice of 1 large lemon. Mix well, then let it sit for about 10 mins, stirring it a couple of times.

Make the white sauce by mixing 1/4 cup plain yogurt, 3 tbsp mayo, 1/8 to 1/4 cup pickle juice, 2 tbsp fresh dill, a small pinch salt, & lots of fresh cracked pepper. Mix well, taste, & adjust.

5.Finally, get your base ready. To keep this lowcarb, I used my Kaizen lowcarb rice (just 6 net carbs + 20g protein per serving), but you can use regular rice too!

6.When rice is cooked, add a serving to the bowl, some chicken, then pile it high with the salad, some sliced Persian cucumbers, fresh herbs, and drizzle it up with the white sauce.

Remember you can get my Kaizen lowcarb rice or pasta on my profile and use code SHREDHAPPENS to save 20% - link in my profile.

ENJOY.

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