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Lunch / Dinner

Greek Chicken & Artichoke Bowls

One-bowl meals seem to be everywhere these days. The sky’s the limit — some are healthy, some are easy, and some are simply oh-so-good. Highlighting vegetables, fruits, or grains, they’re a tasty and convenient way to mix many of your favorite ingredients.

Chicken is marinated in warm spices, honey and lemon, then grilled and served atop rice and veggies. Grilled Halloumi cheese adds richness to this power bowl dinner.


2 servings

Total Time

45 minutes

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Preheat grill to medium-high. Brush grill grate with oil.

Whisk together ⅓ cup lemon juice, oil, garlic, honey, coriander, cumin, paprika, salt, cayenne, and cinnamon for the vinaigrette.

Marinate thighs in ¼ cup vinaigrette; cover and set aside.

Toss carrots and cilantro with 2 Tbsp. vinaigrette.

Cook rice in broth according to package directions, adding peas in the last 5 minutes of cooking.

Stir in zest, 2 Tbsp. lemon juice, and dill; season with salt and black pepper.

Grill thighs, covered, until a thermometer inserted into the thickest part registers 165°, 56 minutes per side. Grill Halloumi until softened and grill marks appear, 3 minutes per side; transfer to a cutting board, then cube. Grill lemon halves, cut sides down, until charred, 3 minutes.

Divide spinach between two bowls; top with artichoke hearts, thighs, carrots, rice, and Halloumi. Drizzle bowls with remaining 2 Tbsp. vinaigrette; serve with lemon halves.

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