Recipe
▤Recipe
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- This recipe serves 4 and centers on chicken thighs served with rice, tzatziki, and Greek salad.
- The chicken is marinated with salt, thyme, paprika, garlic powder, onion powder, oregano, lemon zest, lemon juice, honey, and olive oil.
- The rice is cooked with sautéed onion, garlic, oregano, paprika, salt, chicken broth, parsley, and dill.
- The chicken can be cooked in an air fryer at 195°C for 14–16 minutes, flipping halfway through.
- As an alternative, the chicken can be pan-fried over medium-high heat for 4–5 minutes per side.
- The tzatziki is made from Greek yogurt, grated cucumber, garlic, dill, lemon juice, and salt.
- The Greek salad includes cherry tomatoes, cucumber, feta, red onion, black olives, parsley, salt, and lemon juice.
- The rice should rest for 5 minutes after cooking before being fluffed and mixed with herbs.
- The chicken should rest for 5 minutes after cooking before slicing.
- To serve, the rice is divided into bowls and topped with chicken, salad, and a generous dollop of tzatziki.
⊙ Ingredients
- 1 cup basmati rice
- 1 tbsp olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp ground paprika
- 1 tsp salt
- 3 tbsp parsley chopped
- 3 tbsp dill chopped
- 1 1/2 cups chicken broth
- 600 g skinless chicken thighs
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp ground paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried oregano
- lemon zest
- 3 tbsp lemon juice
- 1/2 tbsp honey
- 1 cup low fat Greek yoghurt
- 1 Lebanese cucumber grated & excess liquid squeezed
- 2 cloves garlic finely minced
- 2-3 tbsp dill finely chopped
- 1 tbsp lemon juice
- 1/2 tsp salt
- 300 g cherry tomatoes halved
- 1 cucumber thinly sliced
- 1/3 cup light feta crumbles
- 1/2 red onion thinly sliced
- 4 tbsp black olives sliced
- 3 tbsp parsley chopped
- 1/2 tsp salt
- 2 tbsp lemon juice
⊙ Ingredients
- 1 cup basmati rice
- 1 tbsp olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp ground paprika
- 1 tsp salt
- 3 tbsp parsley chopped
- 3 tbsp dill chopped
- 1 1/2 cups chicken broth
- 600 g skinless chicken thighs
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp ground paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried oregano
- lemon zest
- 3 tbsp lemon juice
- 1/2 tbsp honey
- 1 cup low fat Greek yoghurt
- 1 Lebanese cucumber grated & excess liquid squeezed
- 2 cloves garlic finely minced
- 2-3 tbsp dill finely chopped
- 1 tbsp lemon juice
- 1/2 tsp salt
- 300 g cherry tomatoes halved
- 1 cucumber thinly sliced
- 1/3 cup light feta crumbles
- 1/2 red onion thinly sliced
- 4 tbsp black olives sliced
- 3 tbsp parsley chopped
- 1/2 tsp salt
- 2 tbsp lemon juice
♪ Method
- 1Marinate the chicken thighs with the seasonings, lemon zest, lemon juice, honey, and a drizzle of olive oil, then set aside for at least 15–30 minutes or longer.
- 2Rinse the rice.
- 3Heat oil in a medium pot, sauté the onion for 4 minutes, then add garlic and seasonings and cook for 1–2 minutes.
- 4Add the chicken broth, bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes.
- 5Rest the rice for 5 minutes, then fluff it and stir through the parsley and dill.
- 6Preheat the air fryer to 195°C for 3–4 minutes.
- 7Place the chicken in the basket in a single layer and cook for 14–16 minutes, flipping halfway through, until golden and cooked through.
- 8Rest the chicken for 5 minutes before slicing.
- 9Alternatively, cook the chicken in a lightly oiled frying pan over medium-high heat for 4–5 minutes per side until cooked through and nicely charred.
- 10Combine the tzatziki ingredients and mix until smooth, then taste and season.
- 11Combine the Greek salad ingredients and toss gently.
- 12Divide the rice between 4 bowls and top with chicken, salad, and a generous dollop.
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