Warm Lemon-Oregano Chicken Bowl with Creamy Spinach Rice, Roasted Carrots and Light Feta Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a bowl, combine the chicken with half of the lemon juice and zest, the dried oregano, half of the minced garlic, 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and black pepper. Let it rest while you prepare the other components.

2. 2

   2. Place the carrots on a baking sheet. Toss them with the honey, sweet paprika, 15 ml (1 tbsp) olive oil, and a pinch of salt. Roast for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and caramelized.

3. 3

   3. Meanwhile, rinse the jasmine rice. Heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat and sauté the onion with the remaining garlic for 3 to 4 minutes until softened. Add the rice and stir for 1 minute.

4. 4

   4. Add the hot water or chicken broth and 2 g (about 1/3 tsp) salt. Once it comes to a boil, reduce the heat, cover, and cook for 14 to 16 minutes until the liquid is absorbed.

5. 5

   5. Fold the fresh spinach into the cooked rice and stir until wilted from the residual heat. Cover again and let it rest for 5 minutes so the rice becomes silky.

6. 6

   6. Cook the chicken in a large skillet over medium-high heat for 8 to 10 minutes, stirring occasionally, until well browned and fully cooked through.

7. 7

   7. For the sauce, mix the Greek yogurt, crumbled feta cheese, remaining lemon juice, and 1 tablespoon of the chopped fresh parsley in a bowl. Mash lightly with a fork to make a creamy sauce with a little texture.

8. 8

   8. Divide the creamy spinach rice among 4 bowls. Top with the lemon-oregano chicken and roasted carrots. Finish with the light feta sauce and the remaining chopped fresh parsley before serving.

9. 9

   9. If you want to reheat the carrots or chicken before serving, heat until piping hot, about 74 °C / 165 °F in the center for the chicken.