One-Pan Greek Chicken Rice Bowls

1. Combine the chicken with ⅓ cup greek yogurt, ¼ cup olive oil, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp oregano, 2 tsp salt, 2 tsp black pepper, 1 tsp thyme, 8 minced garlic cloves, 1 tbsp Better Than Bouillon roasted chicken base, and ½ lemon, juiced. Mix well then marinate for as long as your patience can handle.
2. Heat a large pan over medium-high heat, add olive oil. Cook the marinated chicken until golden (about 5 to 7 minutes per side). Remove chicken from the pan and let it rest.
3. Reduce heat in the same pan to medium-low. Add 3 tbsp butter and 1 diced yellow onion, cook until soft. Add 5 minced garlic cloves, 2 tsp garlic powder, 2 tsp salt, 2 tsp black pepper, and 2 tsp turmeric, cook for 1 to 2 minutes. Add 1 ½ cups long-grain white rice, toast for 2 minutes. Pour in 3 cups hot water with 3 tsp Better Than Bouillon roasted chicken base dissolved in it, stir, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes. Add 3 tbsp fresh parsley and juice from ½ lemon.
4. For the Tzatziki: Combine 1 cup greek yogurt, 1 ½ tbsp fresh dill, chopped, ¼ cup cucumber, grated & squeezed dry, 1 tbsp red wine vinegar, 3 minced garlic cloves, 2 tbsp olive oil, and 2 tsp salt in a bowl. Mix well. For the Greek Salad: Combine 1 cup cherry tomatoes, halved, 1 cup cucumbers, quartered, ½ cup red onion, sliced, ½ cup feta cheese, ½ tsp dijon mustard, 1 tsp oregano, 1 tsp salt, 1 tsp black pepper, ¼ cup olive oil, 3 tbsp red wine vinegar, and 1 minced garlic clove in another bowl. Mix well. Serve the cooked chicken and rice pilaf with the prepared tzatziki and Greek salad. Enjoy!