Ingredients
Scale
- 2 boneless chicken breasts
- 1 tbsp olive oil
- 1 garlic clove, minced
- Juice of lemon
- 1 tsp paprika
- 1 tsp dried oregano
- Salt & pepper to taste
- 1 cup cooked brown or white rice
- 1 tbsp chopped parsley
- 1 tsp olive oil
- Salt to taste
- 2 large carrots, sliced into rounds
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- Salt & pepper to taste
- 1 tsp thyme or parsley
- 3 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Marinate the chicken: Combine olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper in a bowl. Add chicken and let marinate for at least 10 minutes.
- Cook the rice: Prepare rice according to package instructions; mix in parsley and olive oil after cooking.
- Glaze the carrots: Sauté sliced carrots in olive oil until tender, then drizzle honey (or maple syrup) over them and season with salt, pepper, and thyme.
- Make the creamy sauce: Blend Greek yogurt, mayonnaise, Dijon mustard, minced garlic, salt, and pepper until smooth.
- Assemble your bowl: Layer herbed rice at the bottom of each bowl topped with sliced chicken and glazed carrots. Drizzle with sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 70mg