I’ve been eating a lot of rice-based dishes ever since the folks from Della Rice asked me to be part of their #CreateAStir campaign. Della’s 5 different kinds of rice make it really easy to create delicious meals with balanced macronutrients (protein, carbohydrates, and fat) so I’ve been going a little nuts with different combinations (recall my Jasmine Rice Bowl with Pan-Fried Tofu). For the rice bowl/stir you see here, I used their Arborio rice and topped it with garlic and lemon-marinated chicken, a simple Greek-inspired salad, and a tasty tahini dressing.

Greek Chicken Rice Bowl from @winnieab|www.healthygreenkitchen.com //#CreateAStir

I like the amount of garlic in the recipe I’m giving you below, but if you are a garlic fiend, you may use more. If you marinate the chicken a bit in advance for the best flavor, then cook it and make the salad and the dressing while the rice is cooking, this Greek Chicken stir can be ready in about 20 minutes. It makes a great quick lunch or dinner!

Greek Chicken Rice Bowl from @winnieab|www.healthygreenkitchen.com //#CreateAStir

Recipe for Green Chicken Stir

Yield: serves 3-4

Prep Time: 5 minutes

Ingredients:

For the rice:
*1 cup Della Arborio rice
*2 cups water
*1 teaspoon olive oil or butter

For the chicken:
*1 pound chicken breasts (I used organic), cut into cubes
*2 tablespoons olive oil
*1 tablespoons fresh lemon juice
*1 tablespoon minced fresh garlic
*1/2 teaspoon crushed red pepper flakes

*coarse sea salt and freshly ground pepper

For the salad:
*1 cup chopped tomatoes
*1 cup chopped cucumbers
*1/4 cup crumbled feta cheese

For the sauce:
*2 tablespoons tahini
*1 tablespoon lemon juice
*2 teaspoons plain yogurt
*water: enough to thin the sauce

Directions:

For the rice:
Combine the Arborio rice, 2 cups of water, and 1 teaspoon olive oil and cook according to rice cooker's directions (or, if using a pot: combine water, rice, and oil and bring to a boil, then reduce heat to low, stir the rice, and cover the pot. Cook until all of the water is absorbed, about 20 minutes, then fluff and serve).

For the chicken:
1. If you have time, I suggest marinating the chicken cubes overnight (or at least for a few hours). To do this, combine chicken with olive oil, lemon juice, garlic, crushed red pepper, salt, and pepper in a small glass container. Cover and allow to hang out in the refrigerator overnight (or at least for a few hours).

2. Heat the cast-iron skillet. When it is hot, add the marinated chicken and whatever marinade remains in the container. Cook for several minutes, allowing the chicken to brown on all sides. This should take 4 to 6 minutes in a hot pan. Add additional olive oil or a bit of water if the pan seems too dry. Remove skillet from heat and set aside.

For the salad:
Combine chopped tomatoes, cucumbers, and feta in a small bowl. Set aside.

For the sauce:
In a small bowl, combine the tahini, lemon juice, yogurt, and water paste. Mix well until you have a smooth and thick sauce. Taste and add more tahini, lemon juice, or yogurt to taste, or more water to thin the sauce.

Greek Chicken Rice Bowl from @winnieab|www.healthygreenkitchen.com //#CreateAStir

Della’s rices are grown in Arkansas; They are non-GMO and gluten free. Della is giving away 50 rice cookers and there’s still time to enter the giveaway: winners are selected at random and the contest is open through April 10, 2015. Please use the Rafflecopter widger below to enter. Good luck!

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Disclosure: I recieved 5 bags of Della rice and a rice cooker, plus I am being compensated for my participation in the #CreateAStir campaign; all opinions are 100% my own.

 

8 Comments

  1. 1

    Stacy | Wicked Good Kitchen — March 25, 2015 @ 8:28 am

    Winnie, this dish looks scrumptious! I’m loving that tahini lemon sauce with a dab of yogurt, too. :) Thank you for sharing!

    • Winnie replied: — March 25th, 2015 @ 4:37 pm

      Stacy! It’s so good to “see” you! Thanks for stopping by xoxo

  2. 2

    Dawne — March 25, 2015 @ 11:11 am

    Drooling :)

    Love the updated Welcome blurb :D

    Grats on the Lifting!

    • Winnie replied: — March 25th, 2015 @ 4:37 pm

      Thank you :)

  3. 3

    kristie {birch and wild} — March 25, 2015 @ 11:59 pm

    This looks lovely and so nourishing.

  4. 4

    Marilyn Noel — April 19, 2015 @ 12:48 am

    The photo of the salad shows red onion but for the life of me I do not see it in the ingredients. How much did you use? TY

    • Winnie replied: — April 23rd, 2015 @ 8:59 am

      So sorry about that! I used 1 tablespoon.

  5. 5

    Robin — September 13, 2015 @ 2:13 pm

    Amazing this recipe. Soon i will try. may be t will be very testy.