Ingredients
1 1/2 pounds boneless, skinless chicken thighs or breasts
1 cup plain Greek yogurt
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon cracked black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 cup long grain white rice (like jasmine or basmati)
2 1/4 cups chicken broth
1 tablespoon olive oil
Fresh parsley or dill, for garnish
Lemon wedges, for serving
Instructions
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Marinate the Chicken:
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In a bowl, mix yogurt, lemon zest, lemon juice, black pepper, garlic powder, onion powder, and salt.
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Add chicken and coat thoroughly. Marinate for at least 30 minutes or up to overnight in the fridge.
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Sear the Chicken:
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Preheat oven to 375°F (190°C).
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In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
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Remove chicken from marinade (shaking off excess) and sear 2–3 minutes per side until lightly golden. Transfer to a plate.
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Cook the Rice:
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In the same pan, add rice and stir for 1 minute to toast slightly.
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Pour in chicken broth and bring to a simmer.
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Nestle the seared chicken on top of the rice, cover tightly with a lid or foil.
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Bake:
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Bake in the preheated oven for 25–30 minutes, or until rice is tender and liquid is absorbed.
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Let sit, covered, for 5 minutes after baking.
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Serve:
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Garnish with fresh herbs and lemon wedges. Serve warm.
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