Mediterranean Chicken and Rice Bowl

1.Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2.While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, onion powder, oregano, salt, and pepper. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped deli ham and sauté for 2-3 minutes until slightly crisp. Return the cooked chicken to the skillet, stir to combine with the ham, and warm through for 1-2 minutes. Remove from heat.

4.In a small bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and pasta sauce. Mix well to create a creamy Mediterranean-style sauce. Adjust seasoning with salt and pepper if needed.

5.To assemble the bowls, divide the cooked rice evenly among four serving bowls. Top each with the chicken and ham mixture. Drizzle the creamy sauce over the top. Garnish with fresh parsley or oregano leaves if desired.

6.Serve immediately while warm. This bowl pairs well with a simple green salad or steamed vegetables for a complete meal.