Mediterranean Chicken and Rice Skillet

Serves 4
youtube.com

Directions

  1. 1Drizzle chicken thighs with olive oil, salt, and pepper.
  2. 2Drizzle chicken thighs with olive oil, salt, and pepper.
  3. 3Drizzle chicken thighs with olive oil, salt, and pepper.
  4. 4Blend fresh basil, garlic, lemon juice, tomato paste, Dijon mustard, salt and pepper in a food processor.
  5. 5Blend fresh basil, garlic, lemon juice, tomato paste, Dijon mustard, salt and pepper in a food processor.
  6. 6Blend fresh basil, garlic, lemon juice, tomato paste, Dijon mustard, salt and pepper in a food processor.
  7. 7Toss the chicken in the marinade and let sit for 1–6 hours.
  8. 8Toss the chicken in the marinade and let sit for 1–6 hours.
  9. 9Toss the chicken in the marinade and let sit for 1–6 hours.
  10. 10Preheat oven to 425°F.
  11. 11Preheat oven to 425°F.
  12. 12Preheat oven to 425°F.
  13. 13Spray a cast iron pan with avocado oil, add chicken & diced red onion and roast for 35–39 mins
  14. 14Spray a cast iron pan with avocado oil, add chicken & diced red onion and roast for 35–39 mins
  15. 15Spray a cast iron pan with avocado oil, add chicken & diced red onion and roast for 35–39 mins
  16. 16Make a quick salad with finely diced red onion, Persian cucumbers, green pepper, chopped parsley, feta, olive oil, lemon, sumac, salt & pepper.
  17. 17Make a quick salad with finely diced red onion, Persian cucumbers, green pepper, chopped parsley, feta, olive oil, lemon, sumac, salt & pepper.
  18. 18Make a quick salad with finely diced red onion, Persian cucumbers, green pepper, chopped parsley, feta, olive oil, lemon, sumac, salt & pepper.
  19. 19Cook your favorite rice.
  20. 20Cook your favorite rice.
  21. 21Cook your favorite rice.
  22. 22Add a serving of rice, roasted chicken, salad, thick yogurt, sprinkle with sumac
  23. 23Add a serving of rice, roasted chicken, salad, thick yogurt, sprinkle with sumac
  24. 24Add a serving of rice, roasted chicken, salad, thick yogurt, sprinkle with sumac

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken thighs
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • pinches salt
  • pinches salt
  • pinches salt
  • pepper
  • pepper
  • pepper
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • pinches salt
  • pinches salt
  • pinches salt
  • pepper
  • pepper
  • pepper
  • red onion
  • red onion
  • red onion
  • Kaizen rice
  • Kaizen rice
  • Kaizen rice
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper
  • 3 tbsp chopped parsley
  • 3 tbsp chopped parsley
  • 3 tbsp chopped parsley
  • 1 oz feta
  • 1 oz feta
  • 1 oz feta
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 2 tbsp thick yogurt
  • 2 tbsp thick yogurt
  • 2 tbsp thick yogurt
  • sumac
  • sumac
  • sumac

Equipment

bowlfood processorovencast iron pan

Tips

  • Chicken thighs are marinated with fresh basil, garlic, lemon juice, and tomato paste.
  • High-protein, low-carb Kaizen rice is used, but any rice can be substituted.