Mediterranean Chicken & Rice

35 mins
Serves 4
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Directions

  1. 1Place 4 bone-in, skin-on chicken thighs in a bowl.
  2. 2Place 4 bone-in, skin-on chicken thighs in a bowl.
  3. 3Place 4 bone-in, skin-on chicken thighs in a bowl.
  4. 4Drizzle with olive oil and season with salt and fresh cracked pepper.
  5. 5Drizzle with olive oil and season with salt and fresh cracked pepper.
  6. 6Drizzle with olive oil and season with salt and fresh cracked pepper.
  7. 7Combine basil, garlic cloves, lemon juice, tomato paste, dijon mustard, salt, and pepper in a food processor.
  8. 8Combine basil, garlic cloves, lemon juice, tomato paste, dijon mustard, salt, and pepper in a food processor.
  9. 9Combine basil, garlic cloves, lemon juice, tomato paste, dijon mustard, salt, and pepper in a food processor.
  10. 10Process the ingredients well to create a marinade.
  11. 11Process the ingredients well to create a marinade.
  12. 12Process the ingredients well to create a marinade.
  13. 13Add the processed mixture to the chicken and mix thoroughly.
  14. 14Add the processed mixture to the chicken and mix thoroughly.
  15. 15Add the processed mixture to the chicken and mix thoroughly.
  16. 16Let the chicken marinate for 2-6 hours for best results, or cook immediately.
  17. 17Let the chicken marinate for 2-6 hours for best results, or cook immediately.
  18. 18Let the chicken marinate for 2-6 hours for best results, or cook immediately.
  19. 19Preheat the oven to 425°F (220°C).
  20. 20Preheat the oven to 425°F (220°C).
  21. 21Preheat the oven to 425°F (220°C).
  22. 22Bring the chicken out of the fridge and let it sit for 30 minutes to come to room temperature.
  23. 23Bring the chicken out of the fridge and let it sit for 30 minutes to come to room temperature.
  24. 24Bring the chicken out of the fridge and let it sit for 30 minutes to come to room temperature.
  25. 25Spray a cast iron pan with avocado oil and place the chicken thighs at the base.
  26. 26Spray a cast iron pan with avocado oil and place the chicken thighs at the base.
  27. 27Spray a cast iron pan with avocado oil and place the chicken thighs at the base.
  28. 28Add diced red onion to the pan with the chicken.
  29. 29Add diced red onion to the pan with the chicken.
  30. 30Add diced red onion to the pan with the chicken.
  31. 31Pop the pan into the oven for 35-39 minutes, adjusting time based on oven and chicken thickness.
  32. 32Pop the pan into the oven for 35-39 minutes, adjusting time based on oven and chicken thickness.
  33. 33Pop the pan into the oven for 35-39 minutes, adjusting time based on oven and chicken thickness.
  34. 34Prepare the rice by adding Kaizen rice to boiling water in a pot.
  35. 35Prepare the rice by adding Kaizen rice to boiling water in a pot.
  36. 36Prepare the rice by adding Kaizen rice to boiling water in a pot.
  37. 37Finely dice red onion, green pepper, and Persian cucumbers.
  38. 38Finely dice red onion, green pepper, and Persian cucumbers.
  39. 39Finely dice red onion, green pepper, and Persian cucumbers.
  40. 40Combine the diced vegetables with freshly chopped parsley, crumbled feta, olive oil, lemon juice, sumac, salt, and pepper in a bowl.
  41. 41Combine the diced vegetables with freshly chopped parsley, crumbled feta, olive oil, lemon juice, sumac, salt, and pepper in a bowl.
  42. 42Combine the diced vegetables with freshly chopped parsley, crumbled feta, olive oil, lemon juice, sumac, salt, and pepper in a bowl.
  43. 43Mix the salad well, taste, and adjust seasonings as needed.
  44. 44Mix the salad well, taste, and adjust seasonings as needed.
  45. 45Mix the salad well, taste, and adjust seasonings as needed.
  46. 46Remove the chicken and onions from the oven.
  47. 47Remove the chicken and onions from the oven.
  48. 48Remove the chicken and onions from the oven.
  49. 49Top the chicken and onions with cooked rice.
  50. 50Top the chicken and onions with cooked rice.
  51. 51Top the chicken and onions with cooked rice.
  52. 52Add the prepared Mediterranean salad on top of the rice and chicken.
  53. 53Add the prepared Mediterranean salad on top of the rice and chicken.
  54. 54Add the prepared Mediterranean salad on top of the rice and chicken.
  55. 55Add dollops of thick Greek yogurt on top.
  56. 56Add dollops of thick Greek yogurt on top.
  57. 57Add dollops of thick Greek yogurt on top.
  58. 58Dust with sumac for garnish.
  59. 59Dust with sumac for garnish.
  60. 60Dust with sumac for garnish.

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch fresh cracked pepper
  • 1 pinch fresh cracked pepper
  • 1 pinch fresh cracked pepper
  • 1 large handful basil
  • 1 large handful basil
  • 1 large handful basil
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 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
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper
  • 3 tbsp freshly chopped parsley
  • 3 tbsp freshly chopped parsley
  • 3 tbsp freshly chopped parsley
  • 1 ounce crumbled feta
  • 1 ounce crumbled feta
  • 1 ounce crumbled feta
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • 4 tbsp thick Greek yogurt
  • 4 tbsp thick Greek yogurt
  • 4 tbsp thick Greek yogurt
  • Kaizen rice
  • Kaizen rice
  • Kaizen rice
  • avocado oil spray
  • avocado oil spray
  • avocado oil spray

Equipment

food processorcast iron panknife

Tips

  • To keep the chicken juicy, leave the skin on during cooking and remove before eating.
  • For best results, marinate the chicken for 2-6 hours, or proceed to cooking immediately if in a hurry.
  • Let chicken sit for 30 minutes to come up to room temperature before baking.
  • Adjust salad ingredients to taste.
  • Use high-protein, low-carb Kaizen rice for a healthier option.
  • Dust with sumac at the end for extra flavor and color.