Ingredients
- 2 pounds Georges Farmers Market Boneless Skinless Chicken Breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Yellow Rice (recipe below)
- Tomato-Cucumber Salad (recipe below)
- White Sauce (recipe below)
- 8 ounces hummus
- 2 cups arugula
- ⅔ cup crumbled feta
- Chopped parsley, for garnish
- 4 pitas, for serving
for the Yellow Rice
- 2 tablespoons olive oil
- 1 small onion, minced
- ½ teaspoon turmeric
- ¼ teaspoon ground cumin
- 1 ½ cups basmati rice
- 2 ¼ cups chicken broth
- Kosher salt
for the Tomato-Cucumber Salad
- 1 cucumber, peeled and seeds removed, finely diced
- 3 plum tomatoes, seeded, finely diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- Kosher salt
for the White Sauce
- ½ cup mayo
- ½ cup plain Greek yogurt
- 1½ tablespoons white vinegar
- Kosher salt
Preparation
- Place chicken breasts, one at a time, between two pieces of plastic wrap and pound chicken so it’s a uniform ½” thickness throughout.
- In a large ziploc bag, combine olive oil, lemon juice, and spices. Add chicken and toss to well coat. Let chicken marinate in the refrigerator for at least 3 hours, preferably 6-12 hours.
- Heat a heavy-bottom skillet over medium high heat and add 1 tablespoon of oil. Place chicken in a skillet and cook for 4-5 minutes. Turn and cook for another 3-4 minutes, or until just cooked through. Alternatively, you can roast chicken in a 425°F oven or grill chicken.
- Let cooked chicken rest for 5 minutes, and then chop into bite-sized pieces.
- Divide rice between bowls and top with chicken, tomato-cucumber salad, hummus, arugula, and feta. Garnish with parsley and serve with white sauce and warmed pita.
- Heat oil in a medium pot over medium heat. Add onion and cook for about 3-4 minutes, stirring occasionally. Add spices and cook for 1 minute, stirring frequently. Add rice and cook, stirring frequently, until rice is slightly toasted, about 3 minutes. Add chicken broth, season with salt, and raise heat to bring mixture to a boil. Cover, reduce heat to a simmer, and cook undisturbed for 15 minutes. Remove the lid and fluff rice with a fork.
- Mix all ingredients together in a small mixing bowl and season with Kosher salt. Let sit for at least 5 minutes to allow flavors to meld before serving.
- Mix mayo, yogurt, and vinegar together in a small mixing bowl. Season with Kosher salt. Add a splash of water to thin out the mixture slightly to a sauce like consistency. If a stronger bite is desired, add another ½ tablespoon of vinegar.
for the Yellow Rice
for the Tomato-Cucumber Salad
for the White Sauce
