The perfect combination of flavors all come together to create something delicious. Yogurt honey chicken, brown rice, and baby spinach loaded with all your favorite toppings.
In a small saucepan, add your olive oil & garlic to medium heat. Sautee for 1-2 minutes or until you can really smell the garlic.
Add the rice and mix thoroughly covering each piece of rice in your garlic & olive oil.
Next, add your chicken stock, kosher salt, and fresh ground pepper and bring to a low boil.
Reduce your heat to a simmer & cover for about 20 minutes or until all the liquid is absorbed.
Add your lemon juice over top, but try not to mix as your rice will get sticky. Fluff with a fork instead.
Oregano & Honey Chicken
Preheat your oven to 400 degrees.
Cube your chicken breast into small bite sized pieces.
In a separate bowl, add all the yogurt, honey, olive oil, garlic, oregano, salt & pepper. Mix until combined.
Add your cubed chicken to your yogurt mixture. You can use this right away, or refrigerate it over night.
Line a sheet tray with parchment or foil and evenly spread out your chicken breast. Trying to give each piece plenty of space.
Bake for 10-15 or until the chicken is cooked all the way through.
For extra color & browning, I recommend just a minute or two under the broiler. Don't step away at this point as you can quickly burn your chicken.
Assembling Your Bowl
Using a mixture of your rice & baby spinach, start building your base layer.
Next, add your chicken followed by any and all of the topping ingredients that make you happy.
My personal favorites are pictured above and include tzatziki, pickled red onions, feta, fresh cilantro, avocado & harissa for an extra kick of spiciness.