Herby Lemon Garlic Chicken & Rice with Feta and Hummus

Ingredients

• 4.5 boneless, skinless chicken thighs (Use 4–5 thighs; approximately 2–2.5 lb total)
• 1 cup Greek yogurt (Plain Greek yogurt)
• 0.25 cup extra-virgin olive oil (EVOO; used in the marinade)
• 1 tbsp lemon zest
• 1 lemon juice (Juice of 1 lemon, for the marinade)
• 2 tbsp fresh parsley (Chopped; plus more for serving and the rice)
• 3 tbsp garlic (Minced)
• 2 tbsp honey
• 2 tsp salt (For the marinade)
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 cup cooked rice (For serving; amount not specified by the creator)
• lemon juice (Extra, to season the rice and serve; to taste)
• fresh parsley (Extra, chopped, for seasoning the rice and garnish; to taste)
• salt (To season the rice; to taste)
• feta cheese (Crumbled, for serving; amount not specified)
• hummus or tzatziki (For serving; amount not specified)

Steps

1. 1

   In a large bowl, whisk together the Greek yogurt, olive oil, lemon zest, juice of 1 lemon, chopped parsley, minced garlic, honey, salt, black pepper, paprika, oregano, and basil until smooth and evenly combined.

2. 2

   Add the chicken thighs to the marinade. Turn and massage them gently so every surface is coated. Cover and refrigerate for at least 1 hour; a longer marination will give the chicken more flavor.

3. 3

   For pan-frying, remove the chicken from the refrigerator and shake off excess marinade. Heat a large skillet over medium heat. Add the chicken and cook for approximately 6–7 minutes per side, turning once, until browned and the thickest part reaches an internal temperature of 165°F / 74°C.

4. 4

   Transfer the cooked chicken to a plate and let it rest for several minutes before serving.

5. 5

   Alternatively, preheat the oven to 400°F / 200°C. Shake excess marinade from the chicken, place it in a baking dish, and bake uncovered for 20–25 minutes, until the thickest part reaches 165°F / 74°C.

6. 6

   Alternatively, grill the chicken over medium heat, turning as needed, until cooked through and the internal temperature reaches 165°F / 74°C.

7. 7

   Prepare serving bowls with cooked rice. Season the rice with extra lemon juice, chopped parsley, and salt to taste.

8. 8

   Slice or arrange the rested chicken over the rice. Finish with crumbled feta, extra parsley, and a spoonful of hummus or tzatziki. Serve with additional lemon if desired.

Notes

The original post gives no quantity for the rice, feta, hummus/tzatziki, or extra garnishes, so those amounts are serving estimates. Use a meat thermometer rather than relying only on time. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently.

Nutrition per serving

• main
• Mediterranean
• chicken
• rice bowl
• high-protein
• pan-fried
• baked option
• grill option