Directions
- 1Place 4 bone-in, skin-on chicken thighs in a bowl.
- 2Drizzle with olive oil and season with salt and fresh cracked pepper.
- 3Combine basil, garlic cloves, lemon juice, tomato paste, dijon mustard, salt, and pepper in a food processor.
- 4Process the ingredients well to create a marinade.
- 5Add the processed mixture to the chicken and mix thoroughly.
- 6Let the chicken marinate for 2-6 hours for best results, or cook immediately.
- 7Preheat the oven to 425°F (220°C).
- 8Bring the chicken out of the fridge and let it sit for 30 minutes to come to room temperature.
- 9Spray a cast iron pan with avocado oil and place the chicken thighs at the base.
- 10Add diced red onion to the pan with the chicken.
- 11Pop the pan into the oven for 35-39 minutes, adjusting time based on oven and chicken thickness.
- 12Prepare the rice by adding Kaizen rice to boiling water in a pot.
- 13Finely dice red onion, green pepper, and Persian cucumbers.
- 14Combine the diced vegetables with freshly chopped parsley, crumbled feta, olive oil, lemon juice, sumac, salt, and pepper in a bowl.
- 15Mix the salad well, taste, and adjust seasonings as needed.
- 16Remove the chicken and onions from the oven.
- 17Top the chicken and onions with cooked rice.
- 18Add the prepared Mediterranean salad on top of the rice and chicken.
- 19Add dollops of thick Greek yogurt on top.
- 20Dust with sumac for garnish.
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 tsp olive oil
- 1 pinch salt
- 1 pinch fresh cracked pepper
- 1 large handful basil
- 4 garlic cloves
- 1 lemon lemon juice
- 2 tbsp tomato paste
- 1 tbsp dijon mustard
- 1 red onion
- 2 Persian cucumbers
- 1 green pepper
- 3 tbsp freshly chopped parsley
- 1 ounce crumbled feta
- 1.5 tsp sumac
- 4 tbsp thick Greek yogurt
- Kaizen rice
- 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.
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