Tzatziki Chicken Bell Pepper Rice Bowl


Tzatziki Chicken Bell Pepper Rice Bowl

When I get into a cooking rut I often look to other bloggers for inspiration; or I ask my intern Lindsay what she made for dinner. 😉

This  Tzatziki Chicken Bell Pepper Rice Bowl recipe came from her, and it’s so good! I love the idea of using a mixture of brown rice and cauliflower rice to keep the carbs low and to add in more veggies. 

There are a ton of Sandra Lee style short cuts you can use for this recipe. For example, I bought the frozen cauliflower rice and organic pre-cooked frozen brown from Trader Joe’s. Literally heat and that part is done. Oh and the Smoked Paprika seasoning from Trader Joe’s is not necessary but if you have a chance to grab it; do it. It’s so good! 



Tzatziki Chicken Bell Pepper Rice Bowl
Serves 4
For Rice
  1. Olive Oil
  2. 1 onion, diced
  3. 1 bag of mini bell peppers, cut into rings
  4. 1 clove of garlic, chopped
  5. 2 cups of brown rice
  6. 4 cups of water
  7. 1 tablespoon of cumin
  8. 1 tablespoon of smoked paprika
  9. 1 teaspoon of black pepper
  10. sea salt to taste
  11. 1 package of frozen cauliflower rice, thawed (Trader Joe's)
  12. 3 tablespoons of vinegar (or lemon juice)
For Chicken
  1. 1 lb of organic chicken breasts or 1 package of organic chicken sausage, cut into cubes/sliced
  2. pepper, cumin, sea salt
For Crispy Roasted Garbanzo Beans
  1. 2 tablespoons of olive oil
  2. 1 can of garbanzo beans
  3. 1 teaspoon of smoked paprika
  4. 1 teaspoon of cumin
  5. few dashes of sea salt
Tzatziki Sauce
  1. 1/3 cup plain greek yogurt
  2. almond milk (as needed)
  3. 1 teaspoon of cumin
  4. 1 teaspoon of onion powder
  5. 1 teaspoon of garlic powder
  6. 1 teaspoon of dill
  7. 1/4 teaspoon of salt
  1. If using chicken breasts, season with spices, then place in a plastic bag to marinate while preparing the rice.
  2. Drizzle olive oil in a (very) large pan over medium heat.
  3. Add onion, garlic and mini bell peppers rings to the pan.
  4. Add one tablespoon of vinegar and a dash of salt, then cook until tender.
  5. Add the brown rice, cumin, paprika, sea salt and pepper to the pan.
  6. Cook for a minute while stirring, then add the 4 cups of water.
  7. Bring to a boil, then cover and cook 40-50 minutes.
  8. While the rice is cooking, preheat the oven to 400*.
  9. Add 2 tablespoons of olive oil to a pan, and heat while rinsing and draining the garbanzo beans. Add garbanzo beans, cumin, smoked paprika, and salt.
  10. Cook the garbanzo beans until warm and slightly dry.
  11. Place garbanzo beans on a baking tray and bake in oven until crispy, stirring occasionally (20-30 minutes). Set aside.
  12. Prepare the tzatziki sauce next by mixing the greek yogurt, salt, onion powder, garlic powder, dill and cumin in a small bowl.
  13. Add almond milk as needed to reach the desired consistency. Set aside.
  14. Once the rice has finished cooking, add the bag of riced cauliflower. Stir, and adjust salt as needed.
  15. Add remaining 2 tablespoons of vinegar to the rice to round out the sweetness of the bell peppers. Adjust seasoning (cumin, smoked paprika, pepper etc.) as needed to taste.
  16. Add olive oil to a pan and add the chicken or chicken sausage. Cook fully.
  17. Mix chicken into rice.
  18. Serve rice into bowls, top with tzatziki sauce and crispy roasted garbanzo beans.
Spinach for Breakfast

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