Ingredients
Equipment
Method
Preparation Steps
- Cut the boneless, skinless chicken breasts into 1-inch cubes and pat them dry with a paper towel.
- In a large skillet, heat olive oil over medium heat until shimmering, about 1-2 minutes.
- Add the chopped red onion to the skillet and sauté for 5-7 minutes until softened.
- Stir in minced garlic and continue to cook for an additional minute.
- Toss in the sliced bell peppers, sautéing for about 5 minutes until tender.
- Mix in diced tomatoes, Kalamata olives, and sun-dried tomatoes.
- Incorporate tomato paste, dried oregano, dried basil, and red pepper flakes.
- Season the mixture with salt and black pepper to taste.
- Reduce heat to low and cover the skillet, allowing to simmer for 15-20 minutes.
- Add the cubed chicken and stir to coat evenly, cooking for 8-10 minutes until chicken is cooked through.
- Rinse the long-grain rice under cold water. In a saucepan, heat a drizzle of olive oil and toast the rice for 2-3 minutes.
- Pour in the chicken broth, bring to a boil, then reduce heat to low and cover, simmering for 18-20 minutes.
- Allow the rice to sit covered for 5-10 minutes, then fluff with a fork.
- Prepare the tzatziki by grating cucumber, combining with Greek yogurt, garlic, lemon juice, olive oil, salt, and dill.
- Assemble the bowls by layering rice, drizzling tzatziki over chicken and vegetables, and garnishing.
Nutrition
Notes
Pat the chicken dry for a better sear and ensure to keep meal prep components separate to maintain freshness.