Easy Aleppo Chicken Veggie Rice Bowl with Aleppo Chili Oil

This Aleppo Chicken Veggie Rice Bowl with Aleppo Chili Oil is not only super tasty but also easy to make in just under 40 minutes! To start, the chicken is marinated in a flavorful yogurt blend, while the roasted eggplant and peppers add depth and color to the dish. Finally, it’s all paired with a refreshing minty yogurt cucumber salad, creating a perfectly balanced and vibrant meal.

this RECIPE!

This rich and welcoming plate, full of wholesome and healthy choices, is the perfect way to start the year! For instance, I love beginning the year with lighter, healthier meals, gradually swapping out heavier dishes for flavorful combinations like this one. To achieve this, I mixed some of my favorite ingredients to create a Mediterranean-style chicken with perfectly paired sides.

What’s great about chicken is, it’s so versatile; you can dress it up with different styles and sauces, and it can even impress those who aren’t usually fans. My family loves the flavors I put together; for some, chicken’s aroma and taste can be a turn-off, but the combination of spices and cooking method in this dish had everyone’s taste buds asking for more!

Lastly, it turned out perfect, even for meal prepping for the week! These bowls are super easy to make ahead and store, lasting up to 4 days when properly sealed, perfect if you’re planning to start a health journey like me!

So flavorful, I can’t wait to share!

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT ALEPPO CHICKEN VEGGIE RICE BOWL WITH ALEPPO CHILI OIL

• SERVED WITH A HEALTHY MINTY YOGURT SIDE
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THE PERFECT ALEPPO CHICKEN VEGGIE RICE BOWL WITH ALEPPO CHILI OIL
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• STEPS TO MAKE THE PERFECT ALEPPO CHICKEN VEGGIE RICE BOWL WITH ALEPPO CHILI OIL!
• JUMP TO RECIPE CARD

Served with a Healthy Minty Yogurt Side

This dish pairs perfectly with my Jajukh | Refreshing Yogurt Salad with Cucumbers and Mint. In fact, it’s so good that we even created a variation of the recipe by grating the cucumbers and using dried mint, which results in a lighter, more delicate salad that blends beautifully with the flavors of the chicken and roasted vegetables. Additionally, the creamy, minty yogurt balances the spice of the Aleppo chili oil, making every bite perfectly harmonious. Overall, it’s truly irresistible together!

🍴INGREDIENTS YOU’LL NEED TO MAKE THE PERFECT ALEPPO CHICKEN VEGGIE RICE BOWL WITH ALEPPO CHILI OIL

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed ingredients in Recipe Card down below) ⬇️

Ingredients for Aleppo Chicken

• Chicken Thigh (bone-in or bone-out)
• Low-fat Yogurt
• Black Pepper
• Salt
• Allspice
• Tomato paste
• Parsley
• Lemon juice
• Olive Oil
• Aleppo Pepper Flakes

Aleppo Chili Oil

• Parsley
• Garlic cloves
• Aleppo pepper flakes
• Salt
• Extra Virgin Olive Oil

Roasted Eggplants and Peppers

• Eggplants
• Green Bell Pepper
• Orange Bell Pepper
• Olive Oil
• Montreal Steak Seasoning
• Salt
• Garlic

Ingredients for Minty Cucumber Yogurt Salad

• Non-fat yogurt
• Persian Cucumbers
• Salt
• Garlic
• Dry Mint Herb
• Water (if needed)

Rice

• Rose rice
• Water
• Salt
• Olive oil

PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

STEPS TO MAKE THE PERFECT ALEPPO CHICKEN VEGGIE RICE BOWL WITH ALEPPO CHILI OIL!

See Recipe Card down below ⬇️

Step 1: Firstly, start by cooking your rice. While it’s cooking, preheat your oven to 485°. Marinate the chicken in yogurt, your spices, tomato paste, fresh chopped parsley, and lemon juice. Mix well. Line a baking pan with parchment paper, lightly drizzle with olive oil, and arrange the chicken pieces so they’re not touching. Bake at 485°F on the middle rack for 30 minutes. If your chicken is bone-in, slice down the center along the bone to ensure it cooks through.

Step 2: Chili Oil – Secondly, combine in a small bowl olive oil, chopped parsley, grated garlic, Aleppo pepper, and a dash of salt. Set aside.

Step 3: Roasted Veggies – Thirdly, chop the eggplants and bell peppers and place them on a parchment-lined baking pan. In a small bowl or mason jar, mix olive oil, spices, and garlic, then pour over the vegetables. Roast in the oven for about 25 minutes, until golden and slightly crispy. Be careful not to overcook.

Step 4: Minty Cucumber Salad – Grate the cucumbers and mix them with yogurt, garlic, a pinch of salt, and add your dry mint leaves. If the cucumbers aren’t very watery, add a splash of water to reach your desired consistency.

Step 5: Lastly, once the chicken is done baking, drizzle some of the pan juices over it and top with a spoonful of Aleppo chili oil. Serve the chicken over rice with the roasted vegetables and cucumber yogurt on the side, and enjoy!

Have any questions about this recipe or have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance! 

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WRITE US A REVIEW BELOW ⬇️

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RECIPE CARD

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