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Name: Greek Chicken Rice Bowls with Tzatziki
Yield: 1 bowl (about 23 oz)
Ingredients: 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into bite-size pieces; 2 tbsp olive oil; 2 lemons, 1 1/2 juiced (about 3 tbsp), 1/2 cut into wedges; 3 cloves garlic, minced; 2 tsp dried oregano; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp kosher salt; 1/2 tsp black pepper; 1 1/2 cups (300 g) long-grain white rice (such as basmati), rinsed; 2 1/4 cups (540 ml) water, for the rice; 1/4 tsp kosher salt; 1 cup (250 g) plain 2% Greek yogurt; 4 oz (100 g) English cucumber, coarsely grated and squeezed dry; 1 small clove garlic, finely grated; 1 tbsp chopped fresh dill; 1 tbsp extra virgin olive oil; 1 pinch salt; 2/3 English cucumber, diced; 2 cups (300 g) cherry tomatoes, halved; 1 red bell pepper, thinly sliced; 1 handful fresh mint and parsley, chopped; 3 tbsp sriracha

Smoky lemon-oregano chicken thighs over fluffy rice with cucumber, cherry tomatoes, red pepper and fresh herbs, topped with a big spoonful of tzatziki and a spicy drizzle. Great for meal prep.

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