Ingredients
Method
- In a large mixing bowl, combine the fresh lemon juice, olive oil, minced garlic, ground cumin, coriander, cinnamon, paprika, salt, black pepper, and cayenne (if using). Add the chicken thighs and coat evenly with the marinade.
- Cover and refrigerate for at least 60 minutes or up to 24 hours for best results.
- Preheat the oven to 425°F (220°C). Place the marinated chicken thighs on a wire rack over a baking sheet to allow air circulation.
- Roast for 35–45 minutes or until the chicken is fully cooked and slightly charred at the edges. Let rest for 5 minutes before slicing into strips.
- While the chicken is roasting, prepare jasmine rice according to package instructions and set aside.
- In a large shallow bowl, place the cooked rice, hummus, and tzatziki at the bottom. Top with sliced chicken, chopped cucumbers, cherry tomatoes, parsley, mint, and a few pinches of smoked paprika for garnish.
- Serve warm and customize with optional add-ons like avocado or tabbouleh.
Notes
Marinate time can be flexible but recommended for best flavor.
Tzatziki can be substituted with plain yogurt mixed with chopped dill and lemon juice for a lighter option.
Chicken can be grilled or pan-roasted alternatively if oven usage is a concern.
Leftover chicken can be repurposed in wraps, salads, or rice bowls.
Tzatziki can be substituted with plain yogurt mixed with chopped dill and lemon juice for a lighter option.
Chicken can be grilled or pan-roasted alternatively if oven usage is a concern.
Leftover chicken can be repurposed in wraps, salads, or rice bowls.