Mediterranean Inspired Chicken and Rice Bowl

Recipe
Chicken:
– 2 1/2 pounds chicken thighs and drumsticks
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 2 tablespoons olive oil
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– 2 garlic cloves, grated
– 1/4 teaspoon red pepper flakes
– 1 teaspoon oregano
– 1 teaspoon thyme
– Squeeze of lemon juice
In a large bowl, add the chicken and all the ingredients. Mix thoroughly to coat all sides of the chicken.
Transfer the chicken to a baking dish and bake at 425°F for 35-40 minutes, flipping halfway through.

Chickpea:
– 1 (15-ounce) can chickpeas, drained and dried
– 1/2 teaspoon cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 2 tablespoons olive oil
Add all the ingredients to a sheet pan and mix well to coat the chickpeas.
Bake at 425°F for 20-25 minutes.

Rice:
– 2 tablespoons olive oil
– 1/2 a medium onion, chopped
– 1 teaspoon turmeric
– 1 teaspoon garlic powder
– 2 cups basmati rice
– 2 1/2 cups chicken broth
– 1 teaspoon salt
– 3 tablespoons butter
– Cooked chickpeas
– 2 tablespoons dill, chopped
– 2 tablespoons parsley, chopped
In a pot over medium heat, add the olive oil and onion. Cook for 2 minutes until the onions are translucent. Add the turmeric and garlic powder, stirring to combine. Cook for another minute. Add the rice, chicken broth, and salt. Mix well and bring to a boil. Turn the heat to low, cover, and let it cook for 20 minutes.
Uncover the pot and add the butter, chickpeas, dill, and parsley. Mix everything together.

Whipped Feta:
– 8 ounces feta in brine, drained
– 5.3 ounces Greek yogurt
– Squeeze of lemon juice
– Zest of 1 lemon
– 2 tablespoons olive oil
– Paprika
– Fresh dill
– Fresh parsley
In a food processor, add the feta, Greek yogurt, lemon zest, lemon juice, and olive oil. Blend until smooth. Top with paprika, dill, and parsley.

Salad:
– 2 mini cucumbers, chopped
– 1/2 a red onion, chopped
– 1 tomato, chopped
– 1/4 cup pepperoncini, chopped
– 4 tablespoons fresh herbs like dill and parsley
– 1 teaspoon olive oil
– Salt to taste
– 1 tablespoon red wine vinegar
In a large bowl, combine the chopped cucumbers, red onion, tomato, and pepperoncini. Add the chopped herbs, olive oil, salt, and red wine vinegar. Toss everything together until well mixed.