Serves 1
Directions
- 1Cut 800g of boneless chicken thighs into cubes.
- 2Season the chicken with salt, black pepper, oregano, chili flakes, garlic powder, paprika, lemon zest, lemon juice, and olive oil.
- 3Mix the chicken thoroughly until it is well coated with the seasonings.
- 4Cook the chicken in light butter for 6-7 minutes on high heat until golden.
- 5Lower the heat and add more lemon juice and honey to the chicken, mixing until well coated.
- 6In the same pan, add chopped garlic and onion and cook for 5 minutes.
- 7Add salt, paprika, turmeric, and oregano to the garlic and onion and let it toast.
- 8Add 540g of cooked rice and fresh parsley to the pan.
- 9Mix until the rice is well colored and then add lemon juice for a fluffy and delicious finish.
- 10Prepare the sauce by combining 150g yogurt, 80g light mayo, 1 tsp mustard, salt, pepper, garlic powder, onion powder, and lemon juice.
- 11Whisk until smooth and then add chopped tomato and cucumber, mixing well.
- 12Serve the prepared lemon pepper chicken, yellow rice, and creamy salad in meal prep containers.
Ingredients
- 800 g Boneless Chicken Thighs
- Salt
- Black Pepper
- Oregano
- Chilli Flakes
- Garlic Powder
- Paprika
- Lemon Zest
- Lemon Juice
- Olive Oil
- Butter
- Honey
- Chopped Garlic
- Onion
- Turmeric
- 540 g Cooked Rice
- Fresh Parsley
- 150 g Yogurt
- 80 g Light Mayo
- 1 Tsp Mustard
- Onion Powder
- Tomato
- Cucumber
Equipment
Glass baking dishSpoonPanWhiskBowl
Tips
- If the color doesn't change, it's not well seasoned.
- Cook chicken on high heat until golden.
- Let the spices toast with garlic and onion.
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