Mediterranean Grain Bowl with Marinated Grilled Chicken

By Sprig Originals ✓ · cooked up in Sprig

A build-it-once, eat-it-all-week bowl: lemony herb rice, chicken thighs marinated in yogurt, garlic and oregano then grilled until charred, quick pickled onion and cucumber, and two sauces — 5-minute hummus and cold garlicky tzatziki. Everything keeps separately for four days, so you assemble a fresh bowl in two minutes flat.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/2 cup whole-milk Greek yogurt
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 4 cloves garlic, grated
• 1 tbsp dried oregano
• 1.5 tsp ground cumin
• 1 tsp sweet paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper

• 1.5 cups long-grain white rice or brown basmati
• 2.25 cups water
• 1 tsp kosher salt
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon zest and juice, from 1 lemon
• 1/3 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 4 cups baby arugula or chopped romaine, for greens-base bowls

• 1 medium red onion, thinly sliced
• 1 cup thinly sliced Persian cucumber
• 1 cup thinly sliced radish or shredded carrot
• 3/4 cup red wine vinegar
• 3/4 cup water
• 1 tbsp sugar
• 1.5 tsp kosher salt
• 1 tsp coriander seeds, optional

• 1 cup whole-milk Greek yogurt
• 1 cup coarsely grated English cucumber
• 1 clove garlic, grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp chopped fresh dill
• 1/2 tsp kosher salt

• 1 15-oz can chickpeas, drained, liquid reserved
• 1/3 cup tahini, well stirred
• 3 tbsp lemon juice
• 1 clove garlic
• 1/2 tsp ground cumin
• 3/4 tsp kosher salt
• 3 tbsp ice water, plus more as needed

• 1 pint cherry tomatoes, halved
• 4 oz feta, crumbled
• 1/2 cup pitted Kalamata olives
• 2 tbsp extra-virgin olive oil
• 1 tsp sumac or extra paprika, for finishing
• 4 pieces warm pita, optional

Instructions

1. Marinate the chicken first so it can sit while you prep everything else: in a bowl or zip-top bag, whisk the 1/2 cup yogurt, 3 tbsp olive oil, lemon juice, grated garlic, oregano, cumin, paprika, 1 1/2 tsp salt and pepper. Add the chicken thighs, turn to coat thoroughly, and refrigerate at least 30 minutes and up to 24 hours.
2. Make the quick pickles: pack the sliced onion, cucumber and radish into two clean pint jars. In a small saucepan, bring the red wine vinegar, water, sugar, 1 1/2 tsp salt and coriander seeds to a simmer over medium-high heat, stirring until the sugar dissolves, about 2 minutes. Pour the hot brine over the vegetables, let cool 20 minutes on the counter, then cap and refrigerate. They are ready in 30 minutes and keep 2 weeks.
3. Cook the rice: rinse the rice under cool water until the water runs mostly clear. Combine with 2 1/4 cups water and 1 tsp salt in a saucepan, bring to a boil, cover, reduce to low and cook 15 minutes for white rice (40–45 minutes for brown basmati, adding 1/4 cup extra water). Off heat, rest covered 10 minutes, then fluff with a fork and fold in 2 tbsp olive oil, the lemon zest and juice, parsley and dill. Cool uncovered before refrigerating.
4. Make the tzatziki: toss the grated cucumber with a pinch of salt, let it sit 10 minutes, then squeeze it hard in a clean towel to remove as much liquid as possible. Stir into the 1 cup yogurt with the garlic, lemon juice, 1 tbsp olive oil, dill and 1/2 tsp salt. Chill at least 20 minutes so the garlic mellows.
5. Make the hummus: blitz the chickpeas, tahini, lemon juice, garlic, cumin and 3/4 tsp salt in a food processor for 1 minute. With the motor running, drizzle in the ice water 1 tbsp at a time until pale and fluffy, 2 to 3 minutes total. Add reserved chickpea liquid a spoonful at a time if you want it looser.
6. Grill the chicken: heat a grill or grill pan over medium-high until a drop of water sizzles instantly, about 5 minutes, and oil the grates. Scrape excess marinade off the thighs and grill 5 to 6 minutes per side, undisturbed, until deeply charred in spots and an instant-read thermometer reads 175°F at the thickest part. Rest 5 minutes on a board, then slice across the grain into 1/2-inch strips.
7. Assemble a bowl to order: spread 1/4 cup hummus across the bottom of a wide bowl, add about 1 cup lemon herb rice (or a big handful of arugula, or half of each), then fan over a quarter of the sliced chicken. Add cherry tomatoes, a generous tangle of drained pickled vegetables, olives and crumbled feta.
8. Finish with a big spoonful of tzatziki, a drizzle of olive oil and a pinch of sumac. Serve with warm pita if you like.
9. For meal prep, store the rice, chicken, pickles, tomatoes, feta, hummus and tzatziki in separate airtight containers for up to 4 days. Reheat the chicken and rice together in the microwave for 60 to 90 seconds, then add the cold components and sauces just before eating.

Chef's tips

Nutrition (per serving, estimated)

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