Easy Healthy Dinner Idea
Chicken skewer bowls with bone broth rice, garlic yogurt sauce, and a simple cucumber herb salad.
Ingredients
For the chicken skewers:
1.5–2 lbs chicken breast or thighs, cubed
1–2 bell peppers, cut into chunks
2 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
Optional: ½ tsp cumin or oregano
For the bone broth rice:
1 cup jasmine or basmati rice
1 cup chicken bone broth (I used @fondregenerative )
1 cup water
Pinch of salt
Small drizzle olive oil or butter
For the garlic yogurt sauce:
1 cup plain Greek yogurt
1 garlic clove, grated
Juice of ½ lemon
1 tbsp olive oil
Salt, to taste
Optional: chopped parsley or dill
For the cucumber herb salad:
2 cucumbers, diced
Handful parsley, chopped
Juice of ½ lemon
1–2 tbsp olive oil
Salt + pepper
Directions
Marinate chicken with olive oil, lemon juice, garlic, and seasonings. Thread onto skewers with bell peppers.
Air fry at 400°F for 12–15 minutes, flipping halfway, or bake at 425°F for 18–22 minutes, until cooked through.
For the rice, rinse well, then cook with bone broth, water, salt, and olive oil. Let sit covered for 10 minutes, then fluff.
Mix together the garlic yogurt sauce.
Toss cucumber salad ingredients together.
Serve rice with chicken skewers, cucumber salad, and a generous drizzle of garlic yogurt sauce.
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