GREEK RICE PILAF RECIPES

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GREEK CHICKEN MEAL PREP RICE BOWLS - SKINNYTASTE



Greek Chicken Meal Prep Rice Bowls - Skinnytaste image

Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!

Provided by Gina

Categories     Dinner    Lunch    Meal Prep

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 15

1 1/2 pounds boneless (skinless chicken breasts (2 large or 3 small))
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
3 cloves garlic (minced)
2 teaspoons dried oregano
1-1/4 cups quick cooking brown rice (such as Uncle Bens 10 min rice)
2 cups low sodium chicken broth
1 dry pint cherry or grape tomatoes
1 medium cucumber (peeled, seeded and cut into bite-sized pieces)
1 small orange bell pepper (cut into 1-inch pieces)
20 pitted Kalamata olives (sliced)
4 teaspoons extra virgin olive oil
1 medium lemon (quartered)
1/4 cup crumbled feta cheese

Steps:

  • For the chicken:
  • To assemble bowls and eat immediately:
  • For meal prep:

Nutrition Facts : ServingSize 1 bowl, Calories 418 kcal, CarbohydrateContent 23 g, ProteinContent 44 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 133 mg, SodiumContent 781.5 mg, FiberContent 2.5 g, SugarContent 2.5 g

ZA'ATAR CHICKEN SHAWARMA + TURMERIC-TOASTED RICE PILAF ...



Za'atar Chicken Shawarma + Turmeric-Toasted Rice Pilaf ... image

Rachael makes juicy za'atar-marinated chicken paired with charred pita, tahini-yogurt sauce, lots of fresh herbs + veggies + turmeric-flavored rice pilaf.

Provided by Rachael Ray

Number Of Ingredients 37

About 2 tablespoons EACH sumac and toasted sesame seeds 
About 1 tablespoon EACH Aleppo pepper or hot paprika
 ground cumin and ground coriander   
About 2 tablespoons EACH dried thyme or dried oregano and granulated garlic  
1 tablespoon EACH salt and black pepper 
2 tablespoons tahini paste 
Zest and juice of 1 lemon 
2-3 tablespoons water 
¼ cup EVOO 
2 ½ pounds chicken thighs
cut into thirds lengthwise 
2 medium white onions
cut into thin wedges
¼ cup tahini 
1 tablespoon EVOO 
Juice of 1 lemon   
1 cup plain Greek yogurt 
A little water
if necessary to thin
1 tablespoon EVOO 
2 tablespoons butter
½ cup broken thin spaghetti
1-inch pieces
1 ¼ cups white rice  
Salt and pepper
Pinch of turmeric or small piece of fresh turmeric   
2 ½ cups water or chicken broth (or half broth and half water) 
1 cup fresh dill
mint and parsley combined
then chopped
Chopped lettuce
diced tomatoes
thinly sliced red onion 
1 cup chopped giardiniera 
Charred pita  
Israeli pickles  

Steps:

  • For the za’atar, combine ingredients in a small bowl
  • For the marinade and chicken, in a large bowl, whisk up about ⅔ of the spice blend with the tahini, lemon zest and juice, water and EVOO, add the chicken and onions and toss, then marinate 30 to 60 minutes
  •  Preheat broiler with rack one above center and cook chicken and onions on a large foil-lined sheet tray 25 to 30 minutes, turning once
  • Listicle: Rachael Ray 24-Ounce EVOO Bottle For the tahini-yogurt sauce, combine remaining spice blend in a food processor with tahini, EVOO, lemon and yogurt, then process and add salt or water, if needed
  • Place in squirt bottle or serving dish
  •      For the rice pilaf, heat EVOO and melt butter into it over medium to medium-high heat in saucepot or covered medium pot
  • Add broken pasta and lightly brown, then add rice and season with salt, pepper and turmeric and toast 2 minutes more
  • Add broth or water or mix of the two and bring to a boil, then reduce to a simmer, cover and cook 15 minutes
  • Remove from heat, let stand covered 10 minutes
  • Fluff with fork and serve alongside shawarma
  • When chicken comes out of oven, top with herbs and arrange on bed of lettuce, tomato and onion
  •  Top with giardiniera
  •  Pass pita, tahini-yogurt sauce and pickles

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