Daily Special Recipe

Prepare and Marinate Chicken

Trim and cut the chicken breasts into 1-inch cubes or thin strips. In a medium bowl combine 2 tbs olive oil, minced garlic, smoked paprika, ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbs lemon juice. Add the chicken, toss to coat thoroughly, cover and let sit 10-15 minutes at room temperature (or up to 2 hours in fridge).

Cook Rice

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan bring 2.5 cups chicken stock or water to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork before serving.

Cook Chicken

Heat a large skillet over medium-high heat. Add a thin film of oil or nonstick spray if needed. Add marinated chicken in a single layer (work in batches if needed) and sear 3-4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent loosely with foil to keep warm.

Sauté Vegetables

While chicken cooks, heat a second skillet over medium heat and add 1 tbs olive oil. Add sliced red onion and bell pepper; sauté 3 minutes until beginning to soften. Add sliced zucchini and continue to cook 4-5 minutes until vegetables are tender-crisp. Stir in halved cherry tomatoes and cook 1 minute until warmed. Season vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.

Assemble Bowl Toppings

Chop parsley. Keep crumbled feta at room temperature so it’s soft for topping. Reserve a few tomato halves for garnish.

Make Lemon-Yogurt Sauce

In a small bowl whisk together 1/2 cup plain Greek yogurt, 1 tbs extra virgin olive oil, 1/2 tsp lemon zest, 1/2 tsp honey, 1/4 tsp salt and optional 1/4 tsp hot sauce or a pinch of red pepper flakes. Taste and adjust salt or lemon as desired.

Plate and Finish

Divide the cooked rice between 4 shallow bowls (about 3/4 cup rice per serving). Top each bowl with an even portion of sautéed vegetables and cooked chicken. Spoon 1-2 tbs lemon-yogurt sauce over each bowl. Sprinkle with chopped parsley and about 2 tbs crumbled feta per serving. Garnish with reserved cherry tomatoes. Serve immediately.