One Pan Lemon Pepper Yogurt Chicken and Rice
—·American
Ingredients
- 6 chicken thighs or breasts ((skin on or off) )
- 1/4 cup extra virgin olive oil
- 1/3 cup plain Greek yogurt
- 1 tablespoon lemon zest
- 2-4 cloves garlic, chopped
- 1- teaspoons black pepper, using more to your taste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- kosher salt and chili flakes
- 1 3/4 cups dry basmati rice
- 2 tablespoons salted butter
- 2 cups roughly chopped broccoli
Instructions
1 steps
- 1
1. In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, and a good pinch of salt and chili flakes (if desired). If time allows, marinate for 30 minutes or overnight.2. Preheat the oven to 400°. 3. Pour the rice and broccoli into a 9x13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and broccoli. Add lemon wedges, if desired. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes. 4. Serve the chicken, rice, and broccoli topped with fresh basil and or thyme. And enjoy!
30 min
Progress
0 / 1 steps
Nutrition
Per serving (based on 6 servings)
Calories
593cal
