Prepare the chicken. Add the olive oil, paprika, coriander, cumin, turmeric, cayenne, cinnamon, salt, and pepper to a Ziploc bag. Gently shake to combine. Add the chicken, seal the bag, and toss to coat. Place in the refrigerator to marinate for 30 minutes.
Prep the veggies. Chop the cucumber and bell pepper. Slice the red onion and tomatoes. Juice the lemon.
Cook the rice according to package instructions. Set aside.
Heat oil in a large skillet over medium heat. Add the chicken and cook on each side for about 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Transfer to a cutting board and let rest, then slice into thin strips.
In a large bowl, combine the cucumber, bell pepper, onion, tomato, and feta. Add the juice from ½ a lemon and a drizzle of olive oil. Season with salt. Toss to combine.
In a small bowl combine the yogurt, dill (or parsley), and the other ½ of the lemon juice.
Assemble the bowls. Divide the rice among separate bowls. Top with chicken, veggies, a dollop of the yogurt sauce, and a scoop of hummus. Serve and enjoy!
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Prepare the chicken. Add the olive oil, paprika, coriander, cumin, turmeric, cayenne, cinnamon, salt, and pepper to a Ziploc bag. Gently shake to combine. Add the chicken, seal the bag, and toss to coat. Place in the refrigerator to marinate for 30 minutes.
Prep the veggies. Chop the cucumber and bell pepper. Slice the red onion and tomatoes. Juice the lemon.
Cook the rice according to package instructions. Set aside.
Heat oil in a large skillet over medium heat. Add the chicken and cook on each side for about 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Transfer to a cutting board and let rest, then slice into thin strips.
In a large bowl, combine the cucumber, bell pepper, onion, tomato, and feta. Add the juice from ½ a lemon and a drizzle of olive oil. Season with salt. Toss to combine.
In a small bowl combine the yogurt, dill (or parsley), and the other ½ of the lemon juice.
Assemble the bowls. Divide the rice among separate bowls. Top with chicken, veggies, a dollop of the yogurt sauce, and a scoop of hummus. Serve and enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.