Chicken Tzatziki Rice Bowls

Ingredients

chicken breast or thigh

Pescatarianextra-firm tofu pressed and cubedpat dry, sear longer for color

2 lb1.5 lb

smoked paprika

1 tbsp

bell pepper

3

extra virgin olive oil

1/2 cup

red wine vinegar

3 tbsp

balsamic vinegar

1 tbsp

honey

Veganagave nectar

1 tbsp1 tbsp

garlicminced

2 cloves

fresh basilchopped

2 tbsp

fresh oreganochopped

1 tbsp

chili flakes

1/4 tsp

kosher salt

to taste

black pepper

to taste

tzatziki sauce

Pescatariandairy-free tzatziki

1 cup1 cup

mayo

Egg-freevegan mayo

1/4 cup1/4 cup

lemon juice

2 tbsp

feta cheesecrumbled

Dairy-freenutritional yeastmix with lemon juice for tang

8 oz1/2 cup

peperoncini

1/2 cup

cooked rice

3 cups

Method

1. 01Whisk olive oil, red wine vinegar, balsamic vinegar, honey, garlic, basil, oregano, and chili flakes. Season with salt and pepper.
2. 02Toss chicken with half the vinaigrette and smoked paprika. Thread onto skewers.
3. 03Heat grill to medium-high. Grill peppers until charred all over, about 10 minutes. Place in a bowl, cover, and steam 10 minutes. Peel, deseed, slice, and toss with remaining vinaigrette.
4. 04Grill skewers until lightly charred and cooked through, turning occasionally, about 10 to 12 minutes.12 min
5. 05Mix tzatziki, mayo, and lemon juice. Stir in feta.
6. 06Divide rice among bowls. Top with peppers, chicken, peperoncini, and tzatziki sauce.