Description
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.
Ingredients
Units
Scale
Ingredients for Aleppo Chicken
- 3 lbs of Chicken Thighs, about 6 pieces (bone-in or bone-out)
- 1 cup Low-fat Yogurt
- 1 1/2 tablespoons of Black Pepper
- 1 1/2 teaspoons of Salt
- 1 teaspoon of Allspice
- 1 tablespoon of Tomato paste
- 1/4 cup of chopped Parsley
- 1 Lemon juice
- 1 tablespoon of Olive Oil (to cook with)
- 1 tablespoon of Aleppo Pepper Flakes
Ingredients for Aleppo Chili Oil
- 1/2 cup of chopped Parsley
- 4 grated Garlic cloves
- 1 tablespoon of Aleppo pepper flakes
- 1/2 teaspoon of Salt
- 2 oz of Extra Virgin Olive Oil
Ingredients for Roasted Eggplants and Peppers
- 2 small Eggplants
- 1 Green Bell Pepper
- 1 Orange Bell Pepper
- 3 tablespoons of Olive Oil
- 2 teaspoons of Montreal Steak Seasoning
- Pinch of Salt
- 2 cloves of grated Garlic
Ingredients for Minty Cucumber Yogurt Salad
- 3 tablespoons of Non-fat yogurt
- 4 Persian Cucumbers
- pinch of Salt
- 1 grated Garlic
- 1 1/2 teaspoons of Dry Mint Herb
- 1 tablespoon of Water (if needed)
Rice
- Rose rice
Instructions
- 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.
- Chili Oil – In a small bowl, combine olive oil, chopped parsley, grated garlic, Aleppo pepper, and a dash of salt. Set aside.
- Roasted Veggies – 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.
- Minty Cucumber Salad – Grate the cucumbers and mix them with yogurt, garlic, and 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.
- 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!
Notes
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 10 minutes
- Cook Time: 30
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
