Chicken Shawarma Rice Bowls with Tzatziki

Ingredients

Chicken & Rice

• 1/2–3/4 lb chicken thighs (I use Trader Joe’s pre-marinated Shawarma Chicken Thighs)
• 1/4 cup uncooked rice
• Bone broth (I use about ½ container for 2 servings, adding as needed)

Cucumber Tomato Salad

• 1/2 cucumber (diced)
• 1/2 cup cherry tomatoes (halved)
• 1/4 red onion (finely diced)
• Squeeze of lemon juice
• Salt and pepper to taste

Toppings

• 1/4 cup tzatziki (I use store-bought)
• 1/4 cup crumbled feta cheese

Instructions

1. Cook the chicken: Preheat oven to 400°F. Place marinated chicken thighs in a baking dish and bake for approximately 20–25 minutes, or until the internal temperature reaches 165°F. Let rest for a few minutes before slicing.
2. Prepare the rice: Rinse rice and add to a small saucepan with bone broth. I use approximately ¼ cup dry rice for two servings and about half a container of bone broth. Start with the amount of liquid recommended for your rice, adding more broth as needed (the exact amount depends on container size). Cover and simmer until tender. Alternatively, a rice cooker works and is what I use!
3. Make the salad: Combine diced cucumber, cherry tomatoes, and red onion. Toss with a squeeze of lemon juice, salt, and pepper.
4. Assemble the bowls: Divide the rice, sliced chicken, and cucumber tomato salad between two bowls.
5. Add toppings: Spoon tzatziki over each bowl and sprinkle with crumbled feta cheese.