These spiced chicken bowls combine yogurt-marinated chicken thighs baked with warm spices, served over buttery dill rice and topped with a creamy cucumber-feta salad studded with crispy roasted chickpeas. A complete Mediterranean meal that comes together in under 30 minutes.
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In a large bowl, combine chicken thighs, 1/2 cup Greek yogurt, tomato paste, minced garlic, paprika, black pepper, cumin, and cinnamon. Mix well to coat the chicken.
Line a baking sheet with foil and drizzle with olive oil. Arrange the marinated chicken in a single layer on the sheet.
Drizzle the chicken with a bit more olive oil and bake at 425°F for 20-25 minutes, or until cooked through and slightly charred.
While the chicken bakes, prepare the chickpeas. In a bowl, toss the rinsed and drained chickpeas with olive oil, smoked paprika, garlic powder, and black pepper.
Spread the seasoned chickpeas on a foil-lined air fryer tray and air fry at 425°F for 15 minutes, or until crispy.
To make the cucumber salad, start by preparing the dressing. In a medium bowl, whisk together 1 cup of Greek yogurt, lemon juice, chopped parsley, and black pepper until smooth.
Add the sliced cucumbers, crumbled feta, sliced green onions, and the crispy roasted chickpeas to the dressing.
Gently stir everything together until well combined.
In a rice cooker or a pot with freshly cooked rice, add butter, chopped fresh dill, and a pinch of black pepper. Fluff with a rice paddle or fork to combine.
To assemble the bowls, start with a base of dill rice, top with the spiced chicken, and add a generous scoop of the creamy cucumber salad. Serve with warm naan bread if desired.
Written automatically by CookOS, not by the creator.
Store cooked chicken, rice, and salad in separate airtight containers for up to 3 days. Reheat chicken in a 350°F oven for 5 minutes; serve salad cold or at room temperature.
air fryer · baking sheet
Written automatically by CookOS, not by the creator.
Yes, but reduce baking time to 15–18 minutes at 425°F to prevent drying out. Thighs stay juicier due to higher fat content.
Marinate chicken up to 8 hours in advance. Store the cucumber salad separately (it releases liquid) and assemble bowls just before serving.
Roast chickpeas on a foil-lined baking sheet at 425°F for 20–25 minutes, stirring halfway, until crispy.
Yes, except for the naan bread. Serve with rice alone or substitute gluten-free naan or pita.
Bake at 425°F for 20–25 minutes until cooked through and slightly charred. Internal temperature should reach 165°F.
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