Greek Chicken Tzatziki Bowls

🥘 Ingredients

• black pepper
  1 tsp
• chicken stock concentrate
  1 packet
• cooking oil
  1 tbsp
• diced skinless dark meat chicken
  1 lb
• dill
  1 bunch
• dried oregano
  1 tsp
• garlic powder
  1 tsp
• lemon
  1 piece
• mini cucumber
  1 piece
• pitas
  4 pieces
• salt
  1 tsp
• sour cream
  2 tbsp
• turmeric
  1 tsp
• white rice
  1 c
• yogurt
  1 c

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine white rice , chicken stock concentrate , ¾%cup water, ¼%tsp turmeric , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   white rice: 1 c, chicken stock concentrate: 1 packet, turmeric: 1 tsp, salt: 1 tsp
2. 

   2

   Wash and dry produce. Trim and finely dice mini cucumber . Quarter lemon . Pick and roughly chop fronds from dill .

   mini cucumber: 1 piece, lemon: 1 piece, dill: 1 bunch
3. 

   3

   In a small bowl , combine cucumber, sour cream , yogurt , half the garlic powder , juice from one lemon wedge, and a pinch of dill. Season with salt and black pepper .

   sour cream: 2 tbsp, yogurt: 1 c, garlic powder: 1 tsp, black pepper: 1 tsp
4. 

   4

   Open package of chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add diced skinless dark meat chicken in a single layer; season with dried oregano , remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through ⏱️ 4 minutes .

   cooking oil: 1 tbsp, diced skinless dark meat chicken: 1 lb, dried oregano: 1 tsp
5. 

   5

   Wrap pitas in damp paper towels; microwave until warm and pliable ⏱️ 30 seconds . Cut into quarters.

   pitas: 4 pieces
6. 

   6

   Fluff rice with a fork. Divide rice, chicken, and pitas between shallow bowls in separate sections. Serve with tzatziki and remaining lemon wedges on the side.