Directions
- 2 c basmati rice
Set to cook.
- 1 1/2 lbs chicken tenders
- 1/4 c extra virgin olive oil
- 1 T lemon zest
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 c fresh parsley, chopped
- kosher salt and pepper
Combine in bowl or bag. Marinate for 10 min or up to overnight in the fridge.
- 2 red bell peppers, cut into fourths
- 1 zucchini, sliced into 1/4 inch rounds
Grill the chicken for 3-4 minutes per side, until chicken is cooked through. Grill the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove from the grill and allow to cool. Once cool slice the red peppers into strips.
- 2 avocados, mashed
- 1 lemon, juice of
- 1/2 c fresh parsley, chopped
- 1 clove garlic, minced
- salt and pepper
Combine in a medium bowl and season.
- 1/2 cup crumbled feta
To assemble, divide the rice among 4 bowls. Top with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and sprinkle with cheese