LOW CARB GREEK LEMON CHICKEN RICE BOWLS WITH TZATZIKI

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Calories

390

Fresh low carb Greek lemon chicken rice bowls made with Qetoe Rice, juicy marinated chicken, crunchy salad, and creamy tzatziki. Perfect summer comfort food.

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Ingredients

For the Lemon Chicken • 600 g boneless chicken thighs or breasts
• ¼ cup olive oil
• Zest and juice of 1 large lemon
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and cracked black pepper
For the Bowls • 2 packets of Qetoe Rice
• 1 cup cherry tomatoes, halved
• 1 Lebanese cucumber, diced
• ¼ cup red onion, very finely sliced
• ¼ cup fresh parsley, chopped
• ¼ cup Kalamata olives, sliced
• ¼ cup crumbled feta
For the Tzatziki • 1 cup full-fat Greek yoghurt
• 1 small cucumber, grated and squeezed dry
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill or parsley, chopped
• Salt and pepper to taste

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Directions

Marinate the chicken
In a bowl, mix olive oil, lemon zest and juice, garlic, smoked paprika, cumin, oregano, salt, and pepper. Add chicken and toss well. Marinate for at least 30 minutes, or overnight for best flavour.
Cook the chicken
Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–7 minutes per side until golden and cooked through. Rest for 5 minutes, then slice.
Make the tzatziki
Mix yoghurt, grated cucumber, garlic, lemon juice, olive oil, herbs, salt, and pepper. Chill until ready to serve.
Prepare Qetoe Rice
Add Qetoe Rice to a heatproof bowl, cover with boiling water, cover and let sit for 5 minutes. Fluff with a fork.
Assemble the bowls
Divide warm Qetoe Rice between bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, feta, and parsley.
Finish
Drizzle generously with tzatziki and finish with extra herbs and cracked pepper.