Mediterranean chicken and rice bowl

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place 4 bone-in skin-on chicken thighs in a bowl. You can also use skinless. I like to keep the skin on during the cooking process to keep things juicy, then remove it before eating.

Step 2

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

Step 3

3. Process 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.

Step 4

4. Add the processed mixture to the chicken, toss the chicken really well, then for best results let this sit for 2-6 hrs to marinate. Or you can proceed to next step if you want to eat right away.

Step 5

5. When you’re ready to eat, preheat 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.

Step 6

6. Pop into the oven for 35-39 mins. Time varies by oven and thickness of your chicken.

Step 7

7. Make 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. Give it a good mix, taste, and adjust.

Step 8

8. Make your favorite rice according to instructions.

Step 9

9. Remove pan out of the oven, top with cooked rice & salad, top with 4-5 tbsp thick yogurt, and dust with sumac.