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.
  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 2 TSP olive oil, season with a couple generous pinches of salt, fresh cracked pepper.
  5. 5Drizzle 2 TSP olive oil, season with a couple generous pinches of salt, fresh cracked pepper.
  6. 6Drizzle 2 TSP olive oil, season with a couple generous pinches of salt, fresh cracked pepper.
  7. 7Process together 1 large handful basil, 4–5 garlic cloves, the juice of 1 large juicy lemon, 2 tbsp tomato paste, 1 tbsp dijon mustard, salt, & pepper. Process really well in a food processor.
  8. 8Process together 1 large handful basil, 4–5 garlic cloves, the juice of 1 large juicy lemon, 2 tbsp tomato paste, 1 tbsp dijon mustard, salt, & pepper. Process really well in a food processor.
  9. 9Process together 1 large handful basil, 4–5 garlic cloves, the juice of 1 large juicy lemon, 2 tbsp tomato paste, 1 tbsp dijon mustard, salt, & pepper. Process really well in a food processor.
  10. 10Add the processed mixture to the chicken, toss the chicken really well, then for best results let this sit for 2–6 hrs to marinate.
  11. 11Add the processed mixture to the chicken, toss the chicken really well, then for best results let this sit for 2–6 hrs to marinate.
  12. 12Add the processed mixture to the chicken, toss the chicken really well, then for best results let this sit for 2–6 hrs to marinate.
  13. 13Preheat oven at 425F. Bring the 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.
  14. 14Preheat oven at 425F. Bring the 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.
  15. 15Preheat oven at 425F. Bring the 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.
  16. 16Pop into the oven for 35–39 mins.
  17. 17Pop into the oven for 35–39 mins.
  18. 18Pop into the oven for 35–39 mins.
  19. 19Make a simple salad by mixing 1/2 finely diced red onion, 2–3 diced Persian cucumbers, 1 diced green pepper, 3–4 tablespoons freshly chopped parsley, 1 ounce of crumbled feta, 1 tablespoons olive oil, the juice of 1/2 lemon, 1.5 tsp sumac, a generous pinch of salt and pepper.
  20. 20Make a simple salad by mixing 1/2 finely diced red onion, 2–3 diced Persian cucumbers, 1 diced green pepper, 3–4 tablespoons freshly chopped parsley, 1 ounce of crumbled feta, 1 tablespoons olive oil, the juice of 1/2 lemon, 1.5 tsp sumac, a generous pinch of salt and pepper.
  21. 21Make a simple salad by mixing 1/2 finely diced red onion, 2–3 diced Persian cucumbers, 1 diced green pepper, 3–4 tablespoons freshly chopped parsley, 1 ounce of crumbled feta, 1 tablespoons olive oil, the juice of 1/2 lemon, 1.5 tsp sumac, a generous pinch of salt and pepper.
  22. 22Make your favorite rice according to instructions.
  23. 23Make your favorite rice according to instructions.
  24. 24Make your favorite rice according to instructions.
  25. 25Remove pan out of the oven, top with cooked rice & salad, top with 4–5 tbsp thick yogurt, and dust with sumac.
  26. 26Remove pan out of the oven, top with cooked rice & salad, top with 4–5 tbsp thick yogurt, and dust with sumac.
  27. 27Remove pan out of the oven, top with cooked rice & salad, top with 4–5 tbsp thick yogurt, and dust with sumac.

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
  • 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
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 large juicy lemon
  • 1 large juicy lemon
  • 1 large juicy 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 diced red onion
  • 1 diced red onion
  • 1 diced red onion
  • 0.5 finely diced red onion
  • 0.5 finely diced red onion
  • 0.5 finely diced red onion
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 1 diced green pepper
  • 1 diced green pepper
  • 1 diced green pepper
  • 3 tbsp parsley
  • 3 tbsp parsley
  • 3 tbsp parsley
  • 1 ounce feta cheese
  • 1 ounce feta cheese
  • 1 ounce feta cheese
  • 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
  • 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
  • 1 serving Kaizen rice
  • 1 serving Kaizen rice
  • 1 serving Kaizen rice
  • 1 spray avocado oil
  • 1 spray avocado oil
  • 1 spray avocado oil

Equipment

bowlfood processorcast iron panovenknifemeasuring spoons