Serves 4
Directions
- 1Drizzle chicken thighs with olive oil, salt, and pepper.
- 2Blend fresh basil, garlic, lemon juice, tomato paste, Dijon mustard, salt and pepper in a food processor.
- 3Toss the chicken in the marinade and let sit for 1–6 hours.
- 4Preheat oven to 425°F.
- 5Spray a cast iron pan with avocado oil, add chicken & diced red onion and roast for 35–39 mins
- 6Make a quick salad with finely diced red onion, Persian cucumbers, green pepper, chopped parsley, feta, olive oil, lemon, sumac, salt & pepper.
- 7Cook your favorite rice.
- 8Add a serving of rice, roasted chicken, salad, thick yogurt, sprinkle with sumac
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tsp olive oil
- pinches salt
- pepper
- 1 handful fresh basil
- 5 garlic cloves
- 1 lemon
- 2 tbsp tomato paste
- 1 tbsp Dijon mustard
- pinches salt
- pepper
- red onion
- Kaizen rice
- 0.5 red onion
- 2 Persian cucumbers
- 1 green pepper
- 3 tbsp chopped parsley
- 1 oz feta
- 1 tbsp olive oil
- 0.5 lemon
- 1.5 tsp sumac
- salt
- pepper
- 2 tbsp thick yogurt
- 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.
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