We’ll Have Crispy Rice, Chicken, Cherry Tomatoes, Cucumber,

• total time: 47 minutes

Ingredients

What’s going in your bowl? 🥗

Chicken:

1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces

4 tablespoons olive oil, divided, plus more for frying

2 teaspoons Greek seasoning, divided

1/2 teaspoon paprika

2 cloves garlic, minced

1/4 teaspoon kosher salt

Dressing:

1/4 cup olive oil

1 tablespoon red wine vinegar

1 tablespoon banana pepper brine

2 teaspoons honey

1 teaspoon Dijon mustard

1/4 teaspoon dried oregano

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup water

Rice Bowls:

3 cups cooled cooked rice

1 tablespoon soy sauce

1 cup cherry tomatoes

1 cup sliced, quartered English cucumber

1/2 cup thinly sliced red onion

1/2 cup banana pepper rings

1/2 cup chopped parsley

1/2 cup Kalamata olives

1/2 cup crumbled feta cheese

Directions

Preheat the oven to 400°F (200°C). Lightly grease or line a baking sheet with parchment.

Combine chicken, 1 tablespoon oil, 1 teaspoon Greek seasoning, paprika, garlic, and salt in a bowl; stir to coat. Set aside. For dressing, whisk olive oil, vinegar, brine, honey, mustard, salt, and pepper in a small bowl; set aside.

Mix rice, soy sauce, 3 tablespoons olive oil, and 1 teaspoon Greek seasoning in a bowl. Spread onto the baking sheet. Bake until crispy and lightly browned, about 40 minutes.

Heat oil in a skillet over medium-high heat. Add chicken and cook undisturbed until browned, 3–4 minutes. Stir and cook until browned and cooked through, about 4 minutes more. Deglaze with water, stir, and remove from heat.

To serve, divide chicken, veggies, crispy rice, feta, and dressing among 4 bowls.