Difficulty Hard
Cook Time 35 min
Heat Medium 🌶🌶
A loaded Mediterranean-inspired rice bowl with tangy lemon pepper chicken, crispy bacon, fresh vegetables, and plenty of cooling tzatziki sauce. This cold, refreshing dish is perfect for meal prep or a light summer dinner.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs boneless skinless chicken breasts 3 tablespoons lemon pepper seasoning, divided 2 cups white rice 4 cups chicken broth 2 tablespoons fresh parsley, chopped 8 slices bacon 1 cup pickled red onions 1 white onion, diced 2 red bell peppers, diced 2 cucumbers, diced 2 jalapeños, sliced 1½ cups corn kernels (fresh or frozen) 2 cups cherry tomatoes, halved 4 cups romaine lettuce, chopped ¼ cup fresh lemon juice 1 cup cottage cheese 1 cup crumbled feta cheese 1½ cups crushed pita chips 2 cups tzatziki sauce 1 teaspoon black pepper 4 medium potatoes, cubed 2 tablespoons olive oil Directions 1 Season chicken breasts with 2 tablespoons lemon pepper and bake at 375°F for 25-30 minutes until cooked through. Let cool, then dice into bite-sized pieces and refrigerate. 2 Cook rice in chicken broth according to package directions. Once cooked, stir in remaining 1 tablespoon lemon pepper, parsley, and lemon juice. Let cool completely and refrigerate. 3 Cook bacon until crispy, crumble and set aside. Toss cubed potatoes with olive oil, salt, and pepper, then roast at 425°F for 25-30 minutes until golden and crunchy. Let cool. 4 Prep all vegetables: dice white onion, red peppers, cucumbers, tomatoes; slice jalapeños; and chop romaine lettuce. 5 To assemble bowls, start with a base of lemon pepper rice, then layer with romaine lettuce and all the prepped vegetables and corn. 6 Top each bowl with diced lemon pepper chicken, crumbled bacon, roasted potatoes, cottage cheese, and feta cheese. 7 Drizzle generously with tzatziki sauce (about ½ cup per bowl), add a squeeze of lemon juice, and finish with crushed pita chips and black pepper to taste. Serve cold.
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