Mediterranean Chicken & Rice Skillet


This makes 4 servings: 480 calories and packed with 40g of protein each. And as always, its so easy and SO good.

Here’s how to make it:

1.Place 4 bone-in, skin-on chicken thighs in a bowl. (Skinless works too—I keep the skin on while cooking for max juiciness, then remove before eating.)

2.Drizzle with 1 tsp olive oil, season with a couple generous pinches of salt and fresh cracked pepper.

3.In a food processor, blend 1 big handful of fresh basil, 5 garlic cloves, juice of 1 lemon, 2 tbsp tomato paste, 1 tbsp Dijon mustard, and a couple pinches of salt & pepper.

4.Toss the chicken in this marinade and let sit for 1–6 hours. Or skip to the next step if you're in a hurry.

5.Preheat oven to 425°F. Let chicken come to room temp for 30 mins. Spray a cast iron pan with avocado oil, add chicken & diced red onion.

6.Roast for 35–39 mins (depending on your oven and chicken thickness).

7.Meanwhile, make a quick salad with: 1/2 finely diced red onion, 2–3 Persian cucumbers, 1 green pepper, 3–4 tbsp chopped parsley, 1 oz feta, 1 tbsp olive oil, juice of 1/2 lemon, 1.5 tsp sumac, salt & pepper. Mix, taste, adjust.

8.Cook your favorite rice. 

9.Plate it up: add a serving of rice, roasted chicken, salad, a couple tbsp thick yogurt, sprinkle with sumac.

ENJOY!

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