Greek Bowls

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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(15g)
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  Paprika, Ground(15g)
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  Oregano, Dried(5g)
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  ½ teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Canola oil(15g)
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  Rice, Brown, Long-Grain(480g)
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  Lettuce, Romaine(1440g)
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  Tomato, Cherry
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  Cucumber
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  Yellow Onion
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  Cheese, Feta, Crumbled(80g)
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  Chickpeas, Roasted
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  Cucumber(227g)
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  Greek Yogurt (Nonfat)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Garlic(10g)
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  Lemon Juice, Fresh(15g)
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  Dill, Fresh(15g)
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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ¼ teaspoon kosher salt

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a bowl, toss with olive oil, red wine vinegar, paprika, oregano, salt, and pepper. Set aside while you prepare remaining components.
2. 2Make the tzatziki: Grate the cucumber onto a double stack of paper towels. Fold the towels around the cucumber and squeeze firmly over the sink to remove excess water, adding more paper towels as needed. Transfer squeezed cucumber to a bowl and stir together with the Greek yogurt, minced fresh garlic, fresh lemon juice, fresh dill, olive oil, salt, and pepper. Set aside (or refrigerate up to 3 days for deeper flavor).
3. 3Heat a cast iron or heavy-bottomed skillet over medium-high heat for 2–3 minutes until hot. Add canola oil and swirl to coat. Using tongs, remove the chicken thighs from the marinade and place skin-side down in the skillet. Cook undisturbed for 5 minutes over medium-high heat until the skin is golden brown and releases easily from the pan.
4. 4Flip the chicken thighs and cook for 5–6 minutes over medium-high heat until the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces.
5. 5While the chicken cooks, bring the brown rice and water to a boil in a separate pot over medium-high heat, then reduce heat to low, cover, and simmer for 35–40 minutes until tender and water is absorbed.
6. 6Dice the onion and cucumber. Halve the cherry tomatoes. Chop the romaine lettuce.
7. 7Divide the cooked rice evenly into 4 airtight containers while still warm. Top each with lettuce, chicken pieces, tomatoes, cucumber, onion, crumbled feta cheese, and roasted chickpeas.
8. 8Store containers in the refrigerator for up to 4 days. Serve each bowl with tzatziki sauce on top or on the side.