Mediterranean Chicken and Rice Skillet

Serves 4
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Directions

  1. 1Place chicken thighs in a bowl, drizzle with olive oil, salt, and pepper.
  2. 2Place chicken thighs in a bowl, drizzle with olive oil, salt, and pepper.
  3. 3Place chicken thighs in a bowl, drizzle with olive oil, salt, and pepper.
  4. 4Blend fresh basil, garlic cloves, lemon juice, tomato paste, Dijon mustard, salt & pepper in a food processor.
  5. 5Blend fresh basil, garlic cloves, lemon juice, tomato paste, Dijon mustard, salt & pepper in a food processor.
  6. 6Blend fresh basil, garlic cloves, lemon juice, tomato paste, Dijon mustard, salt & pepper in a food processor.
  7. 7Toss the chicken in the marinade and let sit for 1–6 hours.
  8. 8Toss the chicken in the marinade and let sit for 1–6 hours.
  9. 9Toss the chicken in the marinade and let sit for 1–6 hours.
  10. 10Preheat the oven to 425°F, spray a cast iron pan with avocado oil, add chicken and diced red onion.
  11. 11Preheat the oven to 425°F, spray a cast iron pan with avocado oil, add chicken and diced red onion.
  12. 12Preheat the oven to 425°F, spray a cast iron pan with avocado oil, add chicken and diced red onion.
  13. 13Roast for 35–39 mins.
  14. 14Roast for 35–39 mins.
  15. 15Roast for 35–39 mins.
  16. 16Make a salad with red onion, cucumbers, green pepper, parsley, feta, olive oil, lemon juice, sumac, salt & pepper.
  17. 17Make a salad with red onion, cucumbers, green pepper, parsley, feta, olive oil, lemon juice, sumac, salt & pepper.
  18. 18Make a salad with red onion, cucumbers, green pepper, parsley, feta, olive oil, lemon juice, sumac, salt & pepper.
  19. 19Cook your favorite rice
  20. 20Cook your favorite rice
  21. 21Cook your favorite rice
  22. 22Plate it up with rice, roasted chicken, salad, and yogurt, and sprinkle with sumac.
  23. 23Plate it up with rice, roasted chicken, salad, and yogurt, and sprinkle with sumac.
  24. 24Plate it up with rice, roasted chicken, salad, and yogurt, and sprinkle 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
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 lemon juice
  • 1 lemon juice
  • 1 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
  • avocado oil
  • avocado oil
  • avocado oil
  • red onion
  • red onion
  • red onion
  • 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 oz feta
  • 1 oz feta
  • 1 oz feta
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • 1.5 tsp sumac
  • Kaizen rice
  • Kaizen rice
  • Kaizen rice
  • 2 tbsp thick yogurt
  • 2 tbsp thick yogurt
  • 2 tbsp thick yogurt
  • sumac
  • sumac
  • sumac

Equipment

skilletfood processorcast iron pan

Tips

  • Skinless chicken thighs can be used
  • The skin can be removed after cooking
  • Chicken should come to room temperature for 30 mins before roasting