Spicy Chicken Rice Bowls

• servings: 2 servings
• active time: 15 minutes
• total time: 6 hours 47 minutes

Ingredients

4 chicken thighs, skinless/boneless (see notes for bone-in, skin-on)

2 tablespoons olive oil

2 tablespoons tomato paste

4-5 garlic cloves, minced

1 large lemon, juiced and zested

2 pinches fine sea salt

1 pinch fresh cracked pepper

1 tablespoon smoked paprika

1 tablespoon dried oregano

¼ to ½ teaspoon cayenne pepper

3 tablespoons thick Greek yogurt

Handful fresh mint (about 3 tablespoons chopped)

2 scallions, chopped (green and white part)

½ large jalapeño

1 tablespoon olive oil

Juice of ½ a lemon

Salt and pepper, to taste

1 tomato, diced

½ onion, diced

1 jalapeño, diced

Large handful of fresh cilantro, chopped

Sumac, to taste

Salt, to taste

1 tablespoon olive oil

Lemon juice, to taste

2 cups of prepared Kaizen rice

Directions

Dab the chicken thighs dry with a paper towel and place them in a large mixing bowl.

Add 2 tablespoons olive oil, the tomato paste, garlic, zest and juice of 1 large lemon, a couple generous pinches salt, fresh cracked pepper, paprika, oregano, and cayenne pepper to the chicken.

Mix really well, coating all sides of the chicken in the mixture. Refrigerate for 2-6 hours or ideally, overnight.

Preheat oven to 410°F. Remove the chicken from the fridge and let it come up to room temperature before putting it in the oven (this takes about 30 minutes).

Place chicken on a wire rack. Transfer it to the oven and cook at 410°F for 20-25 minutes.

While your chicken is baking, make the sauce. In a food processor, add the Greek yogurt, fresh mint, scallions, jalapeño, 1 tablespoon olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust as you like.

For the base, I boiled my Kaizen low-carb rice according to package instructions. Use whatever base you'd like, whether that's a bed of greens, cauli rice, etc.

In a small bowl, dice and mix 1 tomato, 1/2 onion, 1 jalapeño, fresh cilantro, sumac, salt, a drizzle of olive oil, and lemon juice.

Add the Kaizen rice to serving bowls, then top with the chicken, salad mixture, and drizzle with the sauce.