Y'all come eat

Greek Rice Bowl Ingredients For the Chicken 6 chicken breasts 5.3 oz plain Greek yogurt 1 tablespoon Better Than Bouillon Chicken Base Juice of 1 lemon 5–6 cloves garlic, minced 1 teaspoon each: Salt Black pepper Garlic powder Onion powder Paprika Cajun seasoning Italian herbs Olive oil, for cooking For the Greek Rice 3 tablespoons butter 1 medium onion, diced 3–4 cloves garlic, minced 4 cups long-grain rice, rinsed well 33 oz chicken broth 3 cups water 1 teaspoon each: Salt Black pepper Garlic powder Onion powder Cajun seasoning Dried thyme Dried oregano Paprika Turmeric Juice of ½ lemon Fresh parsley, chopped Instructions In a large bowl, combine the Greek yogurt, Better Than Bouillon, lemon juice, minced garlic, and all of the seasonings. Add the chicken breasts and coat them well. Cover and refrigerate for at least a few hours, or overnight for even more flavor. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Just before removing the chicken from the pan, pour in ¼ cup of water and scrape up all those flavorful browned bits to create a delicious pan sauce. Remove the chicken and set aside. Using the same skillet, melt the butter. Add the diced onion and sauté for 6–8 minutes, until softened. Stir in the minced garlic and cook for another minute. Add the rinsed rice and stir until it’s coated in the butter. Season with the salt, pepper, garlic powder, onion powder, Cajun seasoning, dried thyme, oregano, paprika, and turmeric. Stir everything together well. Pour in the chicken broth and water, then bring to a boil. Once most of the liquid has been absorbed, reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender. Squeeze the juice of half a lemon over the top, and sprinkle with fresh chopped parsley and fluff rice. Y’all come eat! #Gre#GreekRiceBowld#MediterraneanBowln#DinnerIdeasePanDinner