for Green Chicken Bowl

Directions

1. 1
   Combine the Arborio rice, 2 cups of water, and 1 teaspoon olive oil and cook according to rice cooker's directions (or, if using a pot: combine water, rice, and oil and bring to a boil, then reduce heat to low, stir the rice, and cover the pot. Cook until all of the water is absorbed, about 20 minutes, then fluff and serve).
2. 2
   If you have time, I suggest marinating the chicken cubes overnight (or at least for a few hours). To do this, combine chicken with olive oil, lemon juice, garlic, crushed red pepper, salt, and pepper in a small glass container. Cover and allow to hang out in the refrigerator overnight (or at least for a few hours).
3. 3
   Combine chopped tomatoes, cucumbers, and feta in a small bowl. Set aside.
4. 4
   In a small bowl, combine the tahini, lemon juice, yogurt, and water paste.
5. 5
   Heat the cast-iron skillet. When it is hot, add the marinated chicken and whatever marinade remains in the container. Cook for several minutes, allowing the chicken to brown on all sides. This should take 4 to 6 minutes in a hot pan.
6. 6
   Mix well until you have a smooth and thick sauce. Taste and add more tahini, lemon juice, or yogurt to taste, or more water to thin the sauce.
7. 7
   Add additional olive oil or a bit of water if the pan seems too dry.
8. 8
   Remove skillet from heat and set aside.