Greek Chicken Tzatziki Bowls
with Chicken Thighs, Yellow Rice & Pitas
The flavors of a Greek souvlaki platter are front and center in this abundant one-bowl meal. Oregano and garlic-seasoned chicken is served over golden turmeric rice, with warm pita triangles and lemon wedges on the side. A creamy, lemony cucumber-dill tzatziki-style yogurt sauce rounds out this savory spread.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
White Rice
1 unit
Chicken Stock Concentrate
1 teaspoon
Turmeric
¼ ounce
Dill
1 unit
Mini Cucumber
1 unit
Lemon
3 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Yogurt
(Contains Milk)
2 teaspoon
Garlic Powder
10 ounce
Diced Chicken Thighs
1 teaspoon
Dried Oregano
2 unit
Pita Bread
(Contains Sesame, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, stock concentrate, 3⁄4 cup water, 1⁄4 tsp turmeric, and a pinch of salt (1 1⁄2 cups water and 1⁄2 tsp turmeric for 4 servings). (Be sure to measure the turmeric—we sent more!) Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, wash and dry produce. • Trim and finely dice cucumber. Quarter lemon. Pick and roughly chop fronds from dill.
• In a small bowl (medium bowl for 4 servings), combine cucumber, sour cream, yogurt, half the garlic powder (you’ll use the rest in the next step), juice from one lemon wedge, and a pinch of dill (juice from two lemon wedges and a large pinch of dill for 4). Season with salt and pepper.
• Open package of chicken* and drain off any excess liquid. TIP: For seamless timing, start chicken when rice has 10 minutes remaining! • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with oregano, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. • Cut into quarters.
• Fluff rice with a fork. • Divide rice, chicken, and pitas between shallow bowls in separate sections. Serve with tzatziki and remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
