Ingredients

• 1.25 pounds boneless skinless chicken thighs
• 4 tablespoons olive oi
• 2 teaspoons seasoning
• 0.5 teaspoons paprika
• 2 cloves garlic
• 0.25 teaspoons kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with parchment.
2. 2 Combine chicken, 1 tablespoon oil, 1 teaspoon Greek seasoning, paprika, garlic, and salt in a bowl. Stir until well coated; set aside.
3. 3 For dressing, whisk olive oil, red wine vinegar, pepper brine, honey, Dijon mustard, salt, and black pepper together in a small bowl until well combined; set aside.
4. 4 Combine cooked rice and soy sauce with remaining 3 tablespoons olive oil and 1 teaspoon Greek seasoning in a bowl. Spread rice onto the prepared baking sheet.
5. 5 Bake rice in the preheated oven until rice is crispy and lightly browned, about 40 minutes.
6. 6 Meanwhile, heat a small amount of oil in a skillet over medium-high heat. Add chicken and cook, undisturbed, until chicken is browned on one side and releases easily from pan, 3 to 4 minutes. Continue to cook and stir until chicken is no longer pink at the center and browned on all sides, about 4 minutes more. Add water to the skillet and continue to stir until bottom of skillet is deglazed. Remove from heat.
7. 7 To serve, divide chicken, tomatoes, cucumber, red onion, banana peppers, parsley, and olives among 4 bowls. Top evenly with crispy rice and feta cheese and drizzle with dressing.

Nutrition per serving