Mediterranean Chicken & Rice Bowl

40 mins
Serves 4
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Directions

  1. 1Place 4 bone-in skin on chicken thighs in a bowl. Drizzle 1tsp olive oil, season with a couple generous pinches of salt, fresh cracked pepper.
  2. 2Place 4 bone-in skin on chicken thighs in a bowl. Drizzle 1tsp olive oil, season with a couple generous pinches of salt, fresh cracked pepper.
  3. 3Place 4 bone-in skin on chicken thighs in a bowl. Drizzle 1tsp olive oil, season with a couple generous pinches of salt, fresh cracked pepper.
  4. 4Process together 1 large handful of basil, 5 garlic cloves, the juice of 1 large lemon, 2 tbsp tomato paste, 1 tbsp dijon mustard, a couple generous pinches of salt & pepper. Process well in a food processor.
  5. 5Process together 1 large handful of basil, 5 garlic cloves, the juice of 1 large lemon, 2 tbsp tomato paste, 1 tbsp dijon mustard, a couple generous pinches of salt & pepper. Process well in a food processor.
  6. 6Process together 1 large handful of basil, 5 garlic cloves, the juice of 1 large lemon, 2 tbsp tomato paste, 1 tbsp dijon mustard, a couple generous pinches of salt & pepper. Process well in a food processor.
  7. 7Add processed mixture to the chicken, toss really well, then let this sit for 1-6hrs to marinate.
  8. 8Add processed mixture to the chicken, toss really well, then let this sit for 1-6hrs to marinate.
  9. 9Add processed mixture to the chicken, toss really well, then let this sit for 1-6hrs to marinate.
  10. 10Preheat oven to 425F. Bring chicken out of the fridge and let sit for 30 mins to come up to room temp. Grab a cast iron pan, spray with avocado oil, place the chicken at the base along with diced red onion.
  11. 11Preheat oven to 425F. Bring chicken out of the fridge and let sit for 30 mins to come up to room temp. Grab a cast iron pan, spray with avocado oil, place the chicken at the base along with diced red onion.
  12. 12Preheat oven to 425F. Bring chicken out of the fridge and let sit for 30 mins to come up to room temp. Grab a cast iron pan, spray with avocado oil, place the chicken at the base along with diced red onion.
  13. 13Pop into the oven for 35-39 mins.
  14. 14Pop into the oven for 35-39 mins.
  15. 15Pop into the oven for 35-39 mins.
  16. 16Make a simple salad by combining 1/2 finely diced red onion, 2-3 diced Persian cucumbers, 1 diced green pepper, 3-4 tbsp freshly chopped parsley, 1 ounce crumbled feta, 1 tbsp olive oil, the juice of 1/2 lemon, 1.5 tsp sumac, a generous pinch of salt and pepper. Give it a good mix, taste, and adjust.
  17. 17Make a simple salad by combining 1/2 finely diced red onion, 2-3 diced Persian cucumbers, 1 diced green pepper, 3-4 tbsp freshly chopped parsley, 1 ounce crumbled feta, 1 tbsp olive oil, the juice of 1/2 lemon, 1.5 tsp sumac, a generous pinch of salt and pepper. Give it a good mix, taste, and adjust.
  18. 18Make a simple salad by combining 1/2 finely diced red onion, 2-3 diced Persian cucumbers, 1 diced green pepper, 3-4 tbsp freshly chopped parsley, 1 ounce crumbled feta, 1 tbsp olive oil, the juice of 1/2 lemon, 1.5 tsp sumac, a generous pinch of salt and pepper. Give it a good mix, taste, and adjust.
  19. 19Make your favorite rice according to instructions.
  20. 20Make your favorite rice according to instructions.
  21. 21Make your favorite rice according to instructions.
  22. 22Remove chicken, top with rice, the salad, thick yogurt, and top with sumac.
  23. 23Remove chicken, top with rice, the salad, thick yogurt, and top with sumac.
  24. 24Remove chicken, top with rice, the salad, thick yogurt, and top 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
  • 2 generous pinches salt
  • 2 generous pinches salt
  • 2 generous pinches salt
  • 2 generous pinches fresh cracked pepper
  • 2 generous pinches fresh cracked pepper
  • 2 generous pinches fresh cracked pepper
  • 1 large handful basil
  • 1 large handful basil
  • 1 large handful basil
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 large lemon
  • 1 large lemon
  • 1 large 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
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 4 servings kaizen rice
  • 4 servings kaizen rice
  • 4 servings 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 parsley
  • 3 tbsp parsley
  • 3 tbsp parsley
  • 1 ounce feta
  • 1 ounce feta
  • 1 ounce 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
  • 1 generous pinch salt
  • 1 generous pinch salt
  • 1 generous pinch salt
  • 1 generous pinch pepper
  • 1 generous pinch pepper
  • 1 generous pinch pepper
  • 4 tbsp thick greek yogurt
  • 4 tbsp thick greek yogurt
  • 4 tbsp thick greek yogurt

Equipment

ovenbowlfood processorcast iron panknife
Mediterranean Chicken & Rice Bowl | Clip Recipe