Greek Chicken Thigh and Basmati Rice Bowl

• 96
  1 1/2 lb boneless chicken thighs, cut into bite-sized pieces

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 84
  1 cup white basmati rice, rinsed

  Basmati Rice84$22.99Buy from Banyan Botanicals
• 1 3/4 cups water
• 95
  2 tbsp extra-virgin olive oil, divided

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 85
  1 1/2 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 71
  1/2 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 58
  1/2 cup gherkin-stuffed olives, sliced

  Gherkin Stuffed Olives58$16.00Buy from The Pickle Factory
• 90
  3/4 cup goat feta cheese, crumbled

  Raw Goat Feta90$15.09Buy from Nourish Food Club

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Combine the rinsed white basmati rice, water, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a rolling boil over high heat, cover with a tight-fitting lid, lower the heat to gentle simmer, and cook for 12 minutes without lifting the lid.

2. 2

   While the rice simmers, place the cut boneless chicken thighs into a mixing bowl with 1 tablespoon of extra-virgin olive oil, minced garlic, dried oregano, the remaining 1/2 teaspoon of salt, and the black pepper. Toss well to coat the chicken thoroughly.

3. 3

   Heat the remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer and sear undisturbed for 4 minutes until deeply browned on the bottom.

4. 4

   Flip the chicken pieces and cook for another 4 to 5 minutes until fully cooked through and the juices run clear. Transfer the cooked chicken to a plate to rest.

5. 5

   Turn the skillet heat down to medium and pour in the cherry tomato passata, stirring for 2 minutes while scraping up the savory browned bits left in the pan.

6. 6

   Remove the rice pan from heat, let stand covered for 3 minutes, then fluff with a fork. Divide the warm basmati rice among four shallow bowls.

7. 7

   Arrange the seared chicken thighs over the rice, spoon the warm cherry tomato passata alongside, and garnish each bowl evenly with the sliced gherkin-stuffed olives and crumbled goat feta cheese.