Grilled Chicken and Rice Bowl

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, peeled and minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon olive oil
• 1 cup uncooked white rice, rinsed and drained
• 2 cups water
• 1/4 cup chopped fresh parsley
• 2 tablespoons tahini

Method

1. 1Preheat the grill to medium-high heat, about 400°F, and season the chicken with salt and pepper.
2. 2In a large bowl, whisk together the yogurt, garlic, and lemon juice, then add the chicken and marinate for at least 30 minutes.
3. 3Remove the chicken from the marinade and grill for 5-7 minutes per side, until cooked through.
4. 4In a medium saucepan, heat the olive oil over medium heat, then add the rice and cook, stirring constantly, for 1-2 minutes, until lightly toasted.
5. 5Add the water to the saucepan and bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the rice is tender and fluffy.
6. 6While the rice cooks, prepare the tahini sauce by whisking together the tahini, 1 tablespoon of lemon juice, and 1/4 cup of water, until smooth.
7. 7To assemble the bowls, slice the grilled chicken into thin strips and serve atop a bed of the lemon and herb-infused rice, then drizzle with the tahini sauce and sprinkle with parsley.

Nutrition per serving