👨🍳 Directions
- Cook the Rice: In a medium saucepan, bring the vegetable broth to a boil. Add the rice, olive oil, oregano, garlic powder, and salt. Reduce the heat to low, cover, and cook for about 20 minutes, or until the rice is tender and the liquid is absorbed. For a low-carb version, use cauliflower rice and follow the same steps.
- Marinate the Chicken: In a bowl, mix the lemon juice, olive oil, paprika, cumin, garlic powder, salt, and pepper. Add the chicken strips and toss to coat. Let it marinate for 15–20 minutes to allow the flavors to infuse.
- Cook the Chicken: Grill or sauté the marinated chicken strips over medium-high heat until golden and cooked through, about 5–7 minutes. Remove from heat and set aside.
- Assemble the Dish: Spoon the cooked rice into bowls or use a stack mold for a more refined presentation. Layer with the grilled chicken strips and top with sliced avocado, crumbled feta cheese, diced cucumber, and chopped parsley.
- Finish and Serve: Drizzle the stack with tzatziki or Greek yogurt for an extra touch of creaminess and tang. Serve immediately and enjoy your Mediterranean-inspired meal!
💡 Tip: For an extra punch of flavor, sprinkle with extra lemon juice and a pinch of smoked paprika right before serving.
⏱️ Quick Facts
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories per Serving: Approx. 350–400 kcal (depending on toppings)
🍽️ Serving Suggestions: Serve this dish with a side of roasted vegetables or a crisp Greek salad for a full Mediterranean-inspired meal!
