Mediterranean Crispy Rice Chicken Bowl

For the rice: Season 2 cups of cooked rice with 1 tablespoon of olive oil and 2 tablespoons of zatar. Lay the seasoned rice flat onto a sheet pan. Bake in the oven at 400 F for about 15-20 minutes or until the rice is crispy. Set aside.

For the chicken: Slice 1/2 lb chicken thighs into strips. Season the chicken with 1 tablespoon all purpose seasoned salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon coriander, 1 teaspoon paprika, and 1 tablespoon pomegranate molasses. Marinate the chicken for about 30 minutes. Pan sear the marinated chicken on medium-high heat until it is fully cooked.

For the tahini dressing: In a blender, combine 1/2 cup tahini, 1 tablespoon labneh or greek yogurt, 2-3 cloves garlic, the juice of 2 lemons, 1/4 cup olive oil, and 1 teaspoon salt. Blend all ingredients together and adjust seasonings to your preference. If the dressing is too thick, add a little water and blend until desired consistency is achieved.

Assemble the bowl: Arrange sliced purple cabbage, sliced Persian cucumbers, sliced cherry tomatoes, chopped parsley, and chopped mint in a bowl. Add the cooked chicken thighs and the crispy rice. Drizzle generously with the tahini dressing. Enjoy!